Irresistibly Crispy Parmesan Salmon (Print)
Tender salmon with golden Parmesan crust, ready in 30 minutes
# Ingredient list:
→ Salmon
01 - 4 (6 oz) skinless salmon fillets
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Parmesan Crust
04 - 2/3 cup freshly grated Parmesan cheese
05 - 1/2 cup panko breadcrumbs
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon chopped fresh dill
08 - 2 cloves garlic, minced
09 - 1 teaspoon lemon zest
10 - 2 tablespoons unsalted butter, melted
→ For Serving
11 - Lemon wedges
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat salmon fillets completely dry with paper towels. Arrange on prepared baking sheet, rub evenly with olive oil, and season generously with salt and pepper.
03 - In medium bowl, combine Parmesan, panko, parsley, dill, garlic, lemon zest, and melted butter. Mix until mixture resembles coarse crumbs and butter is evenly distributed.
04 - Press Parmesan crust mixture firmly onto top of each salmon fillet, ensuring complete coverage and even thickness.
05 - Bake for 13 to 15 minutes until salmon flakes easily with fork and crust turns golden brown. Internal temperature should reach 145°F.
06 - For crunchier crust, switch to broil setting for 1 to 2 minutes. Watch closely to prevent burning. Remove immediately when golden.
07 - Transfer to serving plates and garnish with fresh lemon wedges. Serve hot while crust remains crispy.
# Expert Tips:
01 -
- The crust stays perfectly crunchy while the salmon remains impossibly tender
- Everything comes together in under 30 minutes with ingredients you probably already have
02 -
- Patting the salmon completely dry before oiling is what makes the crust actually stick instead of sliding off
- Letting the fish rest for 2 minutes after baking helps it finish cooking and keeps it juicy
03 -
- Grate your own Parmesan because the pre-grated stuff has anti-caking agents that prevent proper melting
- Room temperature salmon cooks more evenly, so take it out of the fridge 15 minutes before you start