Description
This Garlic Parmesan Crusted Salmon features tender, flaky salmon fillets topped with a crispy, golden crust made from parmesan cheese, garlic, and panko breadcrumbs. Baked to perfection in just 15 minutes, this restaurant-quality dish is simple enough for weeknight dinners yet impressive enough for special occasions.
Ingredients
Scale
- 4 salmon fillets (6 oz each, about 1-inch thick)
- ½ cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter, melted
- ⅓ cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges, for serving
- Extra parsley for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly greased aluminum foil for easy cleanup.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the crust adhere better and ensures even cooking. Place the salmon fillets skin-side down on the prepared baking sheet, spacing them about 2 inches apart.
- Season the Salmon: Drizzle 1 tablespoon of the melted butter over the salmon fillets and brush to coat evenly. Sprinkle lightly with salt and pepper. Drizzle the lemon juice over each fillet.
- Make the Crust Mixture: In a small mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, minced garlic, chopped parsley, paprika, and the remaining 3 tablespoons of melted butter. Stir until the mixture is well combined and resembles wet sand. The butter should coat all the dry ingredients evenly.
- Apply the Crust: Divide the parmesan mixture evenly among the four salmon fillets. Using your hands or the back of a spoon, press the mixture firmly onto the top of each fillet, creating an even layer. Press down gently to help it adhere—this ensures the crust stays in place during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, depending on the thickness of your salmon and your preferred level of doneness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The crust should be golden brown and crispy.
- Broil for Extra Crispiness (Optional): If you want an extra-crispy, golden crust, turn on the broiler for the last 1-2 minutes of cooking. Watch carefully to prevent burning. The crust should turn a beautiful golden brown color.
- Rest and Serve: Remove the salmon from the oven and let it rest for 2-3 minutes. This allows the juices to redistribute throughout the fish. Carefully transfer each fillet to a plate using a spatula, garnish with fresh parsley and lemon wedges, and serve immediately.
Notes
- For even cooking, try to choose salmon fillets that are similar in size and thickness.
- Don’t skip patting the salmon dry—this step is crucial for achieving a crispy crust.
- If your salmon has skin, you can easily remove it after cooking by sliding a spatula between the skin and flesh.
- The internal temperature of fully cooked salmon should reach 145°F, though many prefer it cooked to 125-130°F for a more medium-rare center.
- Fresh parmesan cheese grates more easily if it’s cold from the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with crust (approximately 7 oz)
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 135mg