Crispy Parmesan Salmon Bake (Print Version)

Baked salmon with golden Parmesan crust, perfect for quick weeknight meals with minimal prep.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets (about 6 oz each)
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 (use gluten-free if required)
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - Zest of 1 lemon
10 - 2 tablespoons melted unsalted butter

→ Topping (optional)

11 - Lemon wedges, for serving
12 - Extra chopped parsley

# How-To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - In a medium bowl, combine the Parmesan, panko, parsley, garlic powder, paprika, and lemon zest. Pour in the melted butter and mix until evenly combined and crumbly.
04 - Press the Parmesan mixture evenly on top of each salmon fillet, covering the surface completely.
05 - Bake for 15–20 minutes, or until the salmon is cooked through and the crust is golden and crispy. For extra crispiness, broil for 1–2 minutes at the end, watching closely.
06 - Serve immediately with lemon wedges and extra parsley if desired.

# Expert Advice:

01 -
  • The crust creates this amazing contrast against the tender salmon that makes every bite exciting
  • It comes together in under 10 minutes of prep but tastes like something from a nice restaurant
  • The lemon zest cuts through the richness so you never feel overwhelmed by the cheese
02 -
  • I once got distracted while broiling the crust and came back to find it completely blackened, so set a timer if you use that step
  • The crust continues to crisp up slightly after you pull it from the oven, so don't worry if it seems a tiny bit soft at first
03 -
  • Grate your own Parmesan from a wedge, the pre-grated stuff has anti-caking agents that prevent it from melting properly
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before starting

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