Parmesan Crusted Salmon
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!
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Servings: 3 fish
Calories: 114.2kcal
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.
Nutrition
Serving: 1crust topping | Calories: 114.2kcal | Carbohydrates: 4.6g | Protein: 3.1g | Fat: 9.4g | Saturated Fat: 4.1g | Trans Fat: 0.2g | Cholesterol: 17.3mg | Sodium: 185.5mg | Fiber: 0.3g | Sugar: 0.3g
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