Crispy parmesan crusted salmon with a garlic, herb crust straight from the oven. Whip this recipe up in 30 minutes or less for a fresh tasting, healthy seafood dinner!
I have recently fell in love with parmesan crusted recipes. The garlic and herb crust with a buttery flavor and crispy texture is something special. Then, to top it off with lemon! Hold the phone!
These types are recipes are easy to make and full of taste, flavor and texture. I was able to get my little picky eater to enjoy this so maybe you will have the same success.
Is Salmon Good For You
Mainly I am a health food blog but like most people I stray from time to time and so do my recipes. I always aim at keeping or adding something in to make things healthy as possible. This recipe is no different. Salmon is a great protein packed fish loaded with healthy fats which I love. We don’t demonize carbs here but the less the better in my opinion and adding breadcrumbs to make the crust crispy barely adds any at all.
What Temperature To Bake Salmon
Salmon can be cooked low and slow but for this recipe you want to cook hot and fast. According to the FDA salmon should be cooked to 145ºF but that’s a bit here or there because salmon is used in sushi and consumed raw. I bake this salmon recipe at 425ºF because I want your parmesan crusted salmon to come out with nice browning and those little crispy, crunchy bites we all love. Now, it depends on the method of cooking but high temperature is the way to go here.
How To Make Parmesan Crusted Salmon
First, preheat your oven. You can use farm raised or wild caught salmon in this recipe. Yes, there is a difference. Wild caught is healthier but farm raised has a higher fat content resulting in more flavor.
Next, in order to make the crust you’ll need fresh grated parmesan. Not the kind off the shelf please! Whole Foods has fresh grated parmesan if you don’t want to grate yourself and some grocery stores sells grated in their cheese sections.
Then, mix grated parmesan with bread crumbs, garlic, fresh parsley, salt and pour on top melted butter. Next, oil your fish and pat on crust on to each fish. I was able to use this crust on 3 salmon fillets before running out.
Place in the oven on a sheet pan or on top of a rack to keep the skin crispy. Bake for 15-20 minutes checking the salmon at 15 minutes. The crust can get brown but you don’t want to burn it. Your oven may brown the crust more than the photos make sure salmon is cooked thoroughly. Salmon will flake with a fork when done.
Helpful Recipe Tips
- For keto and gluten free, skip regular breadcrumbs. You can use pork rind panko aka crushed pork rinds or use gluten free breadcrumbs. The recipe will work as well if you skip the breadcrumbs all together.
- Sheet pan or oven rack, if you bake on a sheet pan and you leave skin on the skin will not be crispy.
- Fresh herbs and parmesan, you can use dried herbs if you like but the grated parmesan cannot be the Kraft parmesan cheese off the shelf. That parmesan won’t melt very well if at all due to all the non-caking agents in it. The grated parmesan cheese isn’t refrigerated in Whole Foods but it’s fresh parmesan as well.
Dinner Recipes You’ll Love
Parmesan Crusted Salmon
Ingredients
- 3 pieces wild caught or farm raised salmon
- 2 tablespoon panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1-2 teaspoon fresh parsley
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- olive oil to coat fish
- salt and pepper fish to taste
Instructions
- Preheat oven to 425°F
- Nutrition info is for parmesan crust only
- Combine breadcrumbs, grated parmesan cheese, garlic powder, parsely, salt and pour in melted butter. Give a good mix
- On a baking sheet line fish and brush with olive oil then sprinkle salt and pepper very lightly. Just enough to season fish
- Pat the crust on top of each fish and press in. The crust should stick with ease. Bake in preheated oven for 15-20 minutes. Check at 15 minutes because browning will happen fast.
- Note: thickness of fish matters and adjust baking time accordingly
Notes
Helpful Recipe Tips
- For keto and gluten free, skip regular breadcrumbs. You can use pork rind panko aka crushed pork rinds or use gluten free breadcrumbs. The recipe will work as well if you skip the breadcrumbs all together.
- Sheet pan or oven rack, if you bake on a sheet pan and you leave skin on the skin will not be crispy.
- Fresh herbs and parmesan, you can use dried herbs if you like but the grated parmesan cannot be the Kraft parmesan cheese off the shelf. That parmesan won't melt very well if at all due to all the non-caking agents in it. The grated parmesan cheese isn't refrigerated in Whole Foods but it's fresh parmesan as well.
1 Comment
Thanks, Darius! I get a down-to-earth vibe from you and it shows in the simplicity of your recipe!