Crispy Parmesan Salmon Bake (Printable)

Golden, cheesy salmon fillets with a crispy Parmesan crust. Tender fish with a crunchy topping in just 35 minutes.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets (about 6 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Parmesan Crust

04 - 2/3 cup freshly grated Parmesan cheese
05 - 1/2 cup panko breadcrumbs (use gluten-free if required)
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - Zest of 1 lemon
10 - 2 tablespoons melted unsalted butter

→ Topping (optional)

11 - Lemon wedges, for serving
12 - Extra chopped parsley

# How To Make:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - In a medium bowl, combine the Parmesan, panko, parsley, garlic powder, paprika, and lemon zest. Pour in the melted butter and mix until evenly combined and crumbly.
04 - Press the Parmesan mixture evenly on top of each salmon fillet, covering the surface completely.
05 - Bake for 15–20 minutes, or until the salmon is cooked through and the crust is golden and crispy. For extra crispiness, broil for 1–2 minutes at the end, watching closely.
06 - Serve immediately with lemon wedges and extra parsley if desired.

# Expert Tips:

01 -
  • The combination of lemon zest and garlic powder makes the whole kitchen smell incredible while it bakes
  • That crispy topping transforms simple salmon into something that feels fancy enough for dinner guests
  • Everything comes together in one bowl and the oven does all the hard work
02 -
  • Watch the crust like a hawk during the last few minutes because Parmesan goes from golden to burnt quickly
  • Pressing the topping gently but firmly keeps it from sliding off while the fish releases moisture
  • Letting the salmon rest for a few minutes after baking helps the juices redistribute
03 -
  • Grate your own Parmesan from a wedge instead of buying pre-grated cheese
  • Room temperature salmon cooks more evenly, so take it out of the fridge 20 minutes before baking

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