Baked Parmesan Crusted Salmon – a simple yet thoroughly impressive and satisfying seafood dish! It’s finishes with buttery, flaky salmon fillets coated in a golden brown panko, parmesan and herb crust. Easy enough for a weeknight, yet fitting enough for a holiday!
Baked Salmon with Crisp Parmesan Crust
Salmon is one of my favorite entrees and if you are going to spend the money on it it had better be good right?
This has been one of my go-to recipes lately because my whole family enjoys it, even the kids who aren’t big seafood fans (with that tasty coating it’s like upgraded chicken tenders).
You’ll love that it only needs a handful of ingredients yet it really packs in the flavor. And like many of my recipes are this is another versatile one too.
Just be sure to finish with that fresh lemon for that final layer of flavor, but as recommended only add right before eating. Otherwise you’ll soften that deliciously crispy coating.
Baked Salmon with Parmesan Ingredients
- 4 (7 oz) skinless salmon fillets
- 3/4 cup panko bread crumbs
- 3/4 cup finely shredded parmesan
- 2 1/2 Tbsp chopped fresh parsley
- 3/4 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1 Tbsp olive oil
- 1 large egg
- 4 lemon slices
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How to Make Baked Parmesan Crusted Salmon
Preheat oven and prepare baking sheet: Preheat oven to 425 degrees. Spray an oven safe wire cooling rack with non-stick cooking spray and set over a rimmed baking sheet.
Make parmesan breading: In a shallow dish toss together panko, parmesan, parsley, garlic powder, salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper). Drizzle in olive oil and toss well to evenly coat mixture.
Separately beat egg: In a separate shallow dish beat the egg until yolk and white are well blended.
Generously coat salmon: Working with one piece of salmon at a time dredge each side in egg then transfer to panko mixture and cover and press both sides with panko mixture (also sprinkle bread crumbs over top and press to help stick).
Place prepared salmon on rack: Transfer to prepared wire rack on baking sheet. Repeat process with remaining 3 portions. Add extra bread crumbs to tops if there is extra left and press to an even layer.
Bake then serve with lemon wedges.
How Long to Bake Salmon
- Individual salmon fillets that are about 6 to 8 oz. take anywhere from 10 – 15 minutes at 425 degrees.
- Bake time just depends on their thickness.
- Try with other herbs. Basil, oregano, marjoram, or dill will all be good choices.
- Finish with your favorite seafood sauce.
- Substitute a similar cheese like Pecorino Romano.
- Use 2 tsp fresh garlic in place of dried. Just add to the breading.
- For more richness you can coat salmon in mayonnaise instead of egg, or drizzle a little additional olive oil over before baking.
- Use chicken tenders instead of salmon. Then test to doneness by checking internal temp to 165 degrees on an instant read thermometer.
- Work to use up all of the breading for a crispy well coated exterior. When coating press to salmon so it sticks, also sprinkle sprinkle some over and press.
- Also spread and press coating on top into an even layer, otherwise if you only sprinkle it and leave it there will be little pieces that burn on top.
- If you find breading is browning too quickly simply tent with foil at any time needed. If they aren’t browning enough move oven rack up or broil just very briefly at the end. Every oven browns a bit differently.
- Careful not to over-bake salmon or it’s not as tender and starts to dry out.
More Delicious Oven Baked Salmon Recipes to Try
- Baked Salmon with Buttery Honey Mustard Sauce
- Brown Sugar Lime Baked Salmon
- Panko Crusted Honey Mustard Salmon
- Teriyaki Salmon
- Salmon Roasted in Butter
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Baked Parmesan Crusted Salmon
- Preheat oven to 425 degrees. Spray an oven safe wire cooling rack with non-stick cooking spray and set over a rimmed 18 by 13-inch baking sheet.
- In a shallow dish toss together panko, parmesan, parsley, garlic powder, salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper). Drizzle in olive oil and toss well to evenly coat mixture.
- In a separate shallow dish beat the egg until yolk and white are well blended.
- Working with one piece of salmon at a time dredge each side in egg, then transfer to panko mixture and coat and press both sides of salmon in panko mixture (also sprinkle panko mixture over top and press to help stick).
- Transfer to prepared wire rack on baking sheet. Repeat process with remaining 3 portions (If you have extra breading sprinkle over fillets and gently press down to and even layer so they brown evenly).
- Bake in preheated oven until salmon is barely cooked through, about 10 - 15 minutes (bake time will vary based on thickness of salmon).
- Serve with lemon slices for spritzing over.