This was baked Salmon covered in Parmesan skin It’s crispy, cheap and packed with flavor. Ready to within 30 minutes and a simple and delicious meal for any evening of the week!
I love finding new ways to cook salmon. It can be a quick and crispy air fryer salmon bite, a light and fresh superfood salmon salad, a simple grilled salmon. But when I’m in the mood for something special and flavorful with a bit of crunch, the salmon, the Parmesan crust, is the answer.
The combination of rich, flaked salmon and crispy garlic Parmesan toppings is seriously next level. Less than 15 minutes in just a handful of ingredients and oven. Whether you’re cooking a quick weekday dinner or serving something special, this is the keeper.
Why do you like this recipe?
- Packed with protein and healthy fats – Salmon comes with omega-3s and high quality protein, making this a nutritious diet just as delicious.
- Naturally gluten-free – No need for breadcrumbs! Parmesan cheese grows beautifully on its own, creating its perfect golden crust.
- Child-friendly – Even loud people love this! Crispy, cheesy toppings are an easy way to put more seafood into your routine.
- Anything is a good pair – Whether you serve it on roasted vegetables, fresh salads or grains, this salmon goes with almost everything.
- Easy cleanup – No bread, minimal confusion, no complicated steps. Perfect for hassle-free dinners!
Materials are required
- salmon – I use 4 filletssbut the big single fillet also works! Wildcast is perfect for the best flavors and textures.
- olive oil – A little drizzle will help the seasonings stick and keep the salmon wonderfully juicy.
- Lemon juice – Add a fresh and enthusiastic kick that balances the richness of Parmesan.
- Salt and pepper – Simple and essential, bringing out all the flavors.
- Parmesan cheese – The key to that crispy golden crust. The grated Parmesan dissolves and dissolves, making it refreshing and beautiful.
- Herbs – Basil and parsley give the crust a little extra flavor. If you have it, use fresh ones, but there are also dried pieces!
- Garlic powder – Garlic + Parmesan is always a victory combo.
- Lemon slices – Squeeze the salmon just before serving for that last bright, citrus touch.
Easy recipe alternatives
- I’ll change the oil: Olive oil works well, but you can exchange it for avocado oil or melted butter for a richer flavor.
- Use a different seasoning: Basil and parsley add a nice touch, but can be mixed with oregano, rosemary, thyme or slightly smoked paprika.
- Try a different protein:This method also works with white fish like cod or halibut, if the salmon isn’t yours.
- Dairy-free: Not tested Vegan Parmesan Cheese (Made from hemp seeds) In this recipe, I think it will be a great dairy-free alternative! I recommend sprinkling it as it won’t be as crisp as regular Parmesan After baking To keep the cheesy nutty flavor intact.
How to make Parmesan crust salmon (step-by-step)
Step 1: Pad salmon is dry and place your skin on the baking sheet. Scrub olive oil over the salmon meat, drizzle with lemon juice and season with salt and pepper.
Step 2: Mix the cheese, basil, parsley and garlic powder in a small bowl.
Step 3: Cover the top of each fillet with a cheese mixture and press down with your hands to aid the mixture.
Step 4: Bake in a preheated oven at 400°F for about 10-12 minutes, or cook the salmon and bake with a fork until briefly flakes.
Brittany tips
- Dry the salmon:This helps to make olive oil and seasonings better. Plus, it helps the Parmesan crust not get flooded, but be wonderful and crisp.
- Use grated parmesan: Pre-decorated cheese won’t melt, and filler can be added. Grated Parmesan gives the best texture and flavor.
- Bake for extra crispness: If you want an extra golden, crispy topping, switch to bake for the last 1-2 minutes. Be careful with it so that it doesn’t burn!
How to serve crust salmon with Parmesan
This Parmesan skin covered salmon is packed with flavour and is well packed with so many sides and pairs! Keep it fresh and light, or seek something heartfelt. Either way, it’s a guaranteed victory.
How to store and reheat
refrigerator – Store remaining salmon in a fridge airtight container for up to 3 days. To prevent the crust from getting soaked, place a paper towel in a container to absorb excess moisture.
Reheat – Warm the leftovers in a 350°F oven for about 10 minutes or until heated. You can also use a 325°F air fryer for 5-7 minutes to sharpen your Parmesan toppings again. Avoid microwaves as you can make salmon rubber.
FAQ
Salmon is cooked perfectly when easily flakes with a fork, reaching an internal temperature of 125-130°F on medium rare or 135-140°F in medium. If you don’t have a thermometer, look for meat that changes from semi-transparent to opaque.
For the best flavors and textures, use wild salmon like Sockeye or Coho. Farmed salmon, like Atlantic salmon, are gentle and fat, making it a great choice for this recipe as well.
You can premix the ingredients of the Parmesan crust, but it is best to add it to the salmon just before baking. This will make the coating crisp and prevent it from being too much moisture.
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