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Crispy Parmesan Crusted Baked Salmon

A flavorful and easy-to-make salmon recipe featuring a golden-brown, crispy parmesan crust. This dish is perfect for a weeknight dinner yet elegant enough for entertaining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 fillets salmon 6 oz each, skin on or off, patted very dry
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Parmesan Crust
  • 1/2 cup grated Parmesan cheese finely grated is best
  • 2 tbsp panko breadcrumbs optional, for extra crispness
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • pinch red pepper flakes optional
  • 2 tbsp mayonnaise full-fat recommended
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice freshly squeezed

Equipment

  • Baking Sheet
  • Parchment Paper
  • Small Mixing Bowl
  • Whisk
  • Basting brush or spoon
  • Meat thermometer (optional)

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Season the Salmon
  1. Pat salmon fillets very dry with paper towels. Place them on the prepared baking sheet. Drizzle each fillet lightly with olive oil and season with salt and black pepper.
Make the Parmesan Crust Mixture
  1. In a small mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs (if using), fresh parsley, garlic powder, onion powder, dried oregano, and red pepper flakes (if using). Whisk together until well combined.
Prepare the Binding Sauce
  1. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth. This mixture will help the parmesan crust adhere to the salmon.
Apply the Crust
  1. Evenly spread a thin layer of the mayonnaise-Dijon mixture over the top surface of each salmon fillet using a brush or spoon. Then, generously press the Parmesan crust mixture onto the top of each fillet, ensuring it's well coated. Gently pat it down so it sticks.
Bake the Salmon
  1. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Parmesan crust is golden brown and crispy. The internal temperature should reach 145°F (63°C).
Serve
  1. Remove from oven and let rest for a minute or two before serving. Garnish with additional fresh parsley or lemon wedges if desired. Serve immediately.

Notes

For an even crispier crust, you can finish the salmon under a broiler for 1-2 minutes after baking, keeping a close eye on it to prevent burning. Ensure salmon is patted very dry; this helps the crust adhere better and promotes crispiness. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in an oven or air fryer to maintain crispness.