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Parmesan Crusted Salmon
This Parmesan crusted salmon is a delicious easy dinner that’s surprisingly quick to prepare. The crispy, flavorful topping perfectly complements…
This Parmesan crusted salmon is a delicious easy dinner that’s surprisingly quick to prepare. The crispy, flavorful topping perfectly complements the tender salmon! This one is always a hit with family and friends at my house.
This Parmesan crusted salmon is my new easy dinner hack and hopefully now, yours too! I’m always looking for 30 minute dinners and this recipe has become one of my new favorite solutions to that eternal question, “What’s for dinner?”
It’s crazy how a simple mixture (breadcrumbs, garlic, olive oil, parsley) transforms ordinary salmon into something amazing! It makes a fun and easy meal with air fryer asparagus or a green salad and orzo or seasoned quinoa.
Why you’ll love this recipe
Here’s why this Parmesan crusted salmon is worth a try:
- Ready in just 25 minutes, making it perfect for busy weeknights
- The crispy Parmesan topping creates amazing texture contrast with the tender salmon
- Salmon provides omega-3 fatty acids and high-quality protein
- The recipe requires minimal prep work but looks impressive when served
- The Dijon mustard layer adds a subtle tanginess that complements the salmon perfectly
5-star review
“The salmon was wonderful! I love the brining step, it makes the salmon so much tastier and more lush. The Parmesan crust was excellent and the Dijon added a nice brightnes. The flavors work together excellently.” -Tanvee
The keys to Parmesan crusted salmon
If you have time, I recommend letting the salmon sit in salt water brine for 15 minutes before cooking: it helps to bring the salmon to room temperature and helps to prevent albumin, the white stuff that sometimes rises to the surface of salmon when it cooks. After that, all you have to do is:
- Coat the top of the salmon in Djion mustard. This helps the Parmesan breading to stick.
- Mix breadcrumbs, grated Parmesan cheese, garlic, olive oil, and parsley in a small bowl, then sprinkle it on top of the salmon.
- Bake for 10 to 15 minutes at 425°F.
Ingredient highlight: wild-caught salmon
I always recommend using wild-caught salmon when possible. Here’s why it makes a difference:
- Wild-caught salmon typically has a more complex flavor than farmed varieties
- It contains higher levels of omega-3 fatty acids and lower levels of contaminants
- Sustainably harvested wild salmon is better for the environment
When you’re shopping, look for salmon that smells fresh and ocean-like (not fishy), has firm flesh, and bright color. I prefer using fresh salmon most of the time, but high-quality frozen can work too (just not those big economy bags).
Tip! The perfect salmon temperature
The biggest mistake people make when cooking salmon is overcooking it, which leaves it dry and less flavorful. For perfectly moist Parmesan crusted salmon, aim for an internal temperature between 125°F and 130°F in the center of the thickest part.
The salmon will continue cooking slightly after you remove it from the oven, so taking it out at this temperature ensures it won’t become overdone. If you don’t have a kitchen thermometer, look for salmon that flakes easily with a fork but still has a slightly translucent center.
Storing leftovers
You can store leftover salmon in an airtight container in the refrigerator for up to 2 days. While reheating seafood can be tricky, I’ve found that gently warming it in a 275°F oven until just heated through helps maintain its moisture (try not to overcook it!).
For meal prep purposes, you can mix the breadcrumb topping up to 2 days ahead and store it in the refrigerator. The salmon itself is best prepared the day you plan to serve it.
Try it with these pairings
This Parmesan crusted salmon is versatile enough to pair with so many different side dishes. Some of my favorite combinations include:
- Roasted asparagus or boiled broccoli and mashed potatoes for a classic easy dinner
- Seasoned quinoa and roasted Brussels sprouts for a nutrient-dense meal
- A crisp green salad with lemon vinaigrette for a lighter option
- Serve it over creamy risotto for a restaurant-style plating
Dietary notes
This Parmesan crusted salmon recipe is dairy-free, pescatarian, and Mediterranean diet friendly. For gluten-free, use gluten-free panko or crushed gluten-free crackers.
I hope this becomes a favorite salmon recipe in your kitchen as it has in ours! It’s one of those methods that proves you don’t need complicated techniques or fancy ingredients to create something special. Let me know what you think in the comments below.
Frequently asked questions
Fine breadcrumbs create the best texture for the crust. If you only have panko, you can pulse it in a food processor to make a finer or use it as is (it just has a different look).
Absolutely! This crust works well on other firm white fish like halibut, cod, or sea bass—or see our Parmesan Crusted Tilapia recipe. You may need to adjust cooking times depending on the thickness of your fillets.
Wild-caught salmon varieties like sockeye, coho, or king salmon work beautifully in this recipe. You can also find some quality types of Atlantic salmon depending on the store. Look for fillets that are bright in color with firm flesh and no strong fishy smell.
Parmesan Crusted Salmon
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Print RecipeThis Parmesan crusted salmon is a delicious, elegant dinner that’s surprisingly quick to prepare. The crispy, flavorful topping perfectly complements the tender salmon beneath!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Main dish
- Method: Baked
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
- 1 pound salmon fillet or fillets, skin on (wild caught if possible)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 to 1 1/2 tablespoons Dijon mustard
- ¼ cup fine breadcrumbs (substitute gluten free breadcrumbs or crushed crackers for gluten-free)
- ¼ cup grated Parmesan cheese
- ½ tablespoon olive oil
- 1 garlic clove, finely minced
- 1 tablespoon finely chopped parsley
- ⅛ teaspoon dried dill
Instructions
- Preheat the oven to 425°F.
- Bring the salmon to room temperature and pat it dry (if time, brine the salmon; see Notes below). Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Season the salmon with the kosher salt and a few grinds of pepper, evenly divided between the fillets.
- Brush the Dijon mustard onto the fish in an even layer (or use the back of a spoon to spread it on).
- In another small bowl, mix together the breadcrumbs, Parmesan cheese, olive oil, garlic, parsley and dill. If necessary, use your fingers to evenly mix the olive oil. Sprinkle the mixture on top of the fish.
- Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125°F to 130°F in the center. Serve immediately.
Notes
The brining step helps to bring the salmon to room temperature, which is important when broiling to ensure the salmon is cooked through. It also seasons the salmon and helps to prevent albumin, the white stuff that sometimes rises to the surface of salmon when it cooks. In a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
Flavor notes: Swap the Parmesan for Romano cheese for a sharper flavor. Add lemon zest to the breadcrumb mixture for bright citrus notes. For a spicy version, add red pepper flakes to the breadcrumb mixture.
