Description
Discover the ultimate way to enjoy salmon with this Crispy Parmesan Crusted Baked Salmon. This dish features a golden, savory crust that transforms a simple fillet into a flavorful masterpiece.
Ingredients
Scale
- 4 skin-on salmon fillets, about 6 ounces each and 1-inch thick
- 1 cup freshly grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- Salt to taste
- Freshly cracked black pepper to taste
- 4 tablespoons melted unsalted butter or olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, lightly greased to prevent sticking.
- Pat the salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper.
- In a shallow bowl, combine the Parmesan cheese, Panko breadcrumbs, garlic powder, onion powder, and dried herbs. Stir until well mixed.
- In a separate bowl, melt the butter or pour in olive oil.
- Brush the top and sides of each salmon fillet with the melted butter or oil. Press each fillet into the breadcrumb mixture to coat evenly.
- Transfer the crusted salmon fillets to the prepared baking sheet, crust-side up, leaving space between each fillet.
- Bake for 12-18 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Optionally, broil for the last 1-2 minutes for extra crispiness.
- Remove from the oven and let the salmon rest for 2-3 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 15-18 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Ensure the salmon is patted dry for a crispy crust. Use freshly grated Parmesan for the best texture. For a gluten-free option, substitute with gluten-free Panko breadcrumbs.