Crispy Parmesan Salmon Bake

The moment I slid the tray of crispy, golden-brown salmon fillets into the oven, my kitchen transformed into a culinary haven. The tantalizing aroma of garlic mingled with the nutty scent of toasted Parmesan cheese, creating an irresistible pull that drew my family from every corner of our home. As the salmon baked, I couldn’t help but visualize the delicate flakiness beneath its crunchy crust, promising a delightful experience for our taste buds.

What makes this recipe shine

This dish is more than just a simple salmon bake; it’s a harmonious blend of flavors and textures that makes it a standout meal. The rich, umami-packed Parmesan pairs beautifully with the crisp, airy panko breadcrumbs, elevating the salmon to new culinary heights. It’s quick to prepare, relying on only a handful of ingredients while packing in nutrition and flavor. As one enthusiastic home cook exclaimed,

“It was the perfect weeknight meal – simple yet impressive!”

How this dish comes together

Bringing this delightful dish to your table is a straightforward process that won’t keep you in the kitchen for long. Start by prepping your ingredients while the oven heats to 400°F (200°C). You’ll be mixing together the crunchy panko and cheesy goodness to create that irresistible topping that your salmon will wear like a delicious coat. The key at this step is ensuring that your mixture is evenly combined, setting the stage for that delightful crispiness.

What you’ll need

Gather your items to create this mouthwatering dish:

• 4 salmon fillets
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Lemon wedges for serving

When choosing your salmon, look for fillets that are bright and shiny with a fresh scent. Fresh, high-quality ingredients will make all the difference in the final dish.

Preparing the dish

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, dried parsley, salt, and pepper. Stir the mixture until well combined.
3. Brush each salmon fillet generously with olive oil, ensuring it’s evenly coated for flavor and to help the breadcrumb mixture stick.
4. Press the breadcrumb mixture firmly onto the top of each fillet, making sure the salmon is well-covered.
5. Arrange the salmon on a baking sheet lined with parchment paper for easy cleanup.
6. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown. The salmon should flake easily with a fork when it’s done.
7. Serve hot with wedges of lemon on the side for a bright, zesty finish.

Serving ideas

For an appealing presentation, serve the crispy salmon alongside a vibrant salad of mixed greens, perhaps tossed with a light vinaigrette for a refreshing contrast. Roasted veggies or fluffy quinoa also make excellent accompaniments, providing a mix of textures and flavors. For an added touch, a sprinkle of fresh parsley or a drizzle of olive oil can elevate your dish even further.

Keeping leftovers fresh

To save any leftovers, place the uneaten salmon in an airtight container and refrigerate for up to three days. If you have extra time and want to keep it longer, consider freezing the cooked salmon for up to a month. When you’re ready to enjoy the leftovers, reheat them gently in the oven at 350°F (175°C) to retain that satisfying crunch. Just be sure not to overcook it, or you risk drying out the salmon.

Helpful cooking tips

1. Make sure to pat the salmon dry with paper towels before brushing with olive oil; this will help the topping adhere better.
2. If you want an extra crispy crust, broil the salmon for the last minute of cooking while keeping a close eye on it to prevent burning.
3. Experiment with flavor by mixing in some lemon zest or a touch of paprika into your breadcrumb mixture for an added kick.
4. Using fresh herbs instead of dried can add a burst of flavor; try switching up the parsley for dill or basil depending on your mood.
5. Freshly grated Parmesan adds more depth compared to pre-grated versions, so if you have the time, go for the block!

Ways to customize it

Feel free to get creative with this recipe! Try using different fish varieties, such as tilapia or cod. For a vegetarian option, slice eggplant or zucchini into fillets, follow the same steps, and enjoy a crispy, cheesy veggie bake. If you’re craving some heat, a sprinkle of cayenne pepper can liven up the topping and bring a delightful zing.

Frequently Asked Questions

1. Can I use frozen salmon fillets?
   Absolutely! Just make sure to thaw them completely before preparing the dish. You may need to adjust the cooking time slightly, so keep an eye on the fillets.

2. What can I substitute for panko breadcrumbs?
   Regular breadcrumbs or crushed crackers can work in a pinch; however, panko provides a lighter, crispier texture that’s hard to beat.

3. Can I prepare this dish in advance?
   You can assemble the salmon with the breadcrumb topping ahead of time, cover it, and refrigerate it for a few hours before baking. Just remember to add a couple of minutes to the baking time if it’s coming straight from the fridge.

Crispy Baked Parmesan Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A quick and flavorful crispy baked salmon dish topped with Parmesan and panko for a delightful crunch.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 salmon fillets
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Lemon wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, dried parsley, salt, and pepper. Stir until well combined.
3. Brush each salmon fillet generously with olive oil.
4. Press the breadcrumb mixture firmly onto the top of each fillet.
5. Arrange the salmon on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes, or until cooked through and the crust is golden brown.
7. Serve hot with lemon wedges on the side.

Notes

For extra crispiness, consider broiling the salmon for the last minute of cooking. Pat the salmon dry before oiling for better adherence of the topping.

• Author: alison
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Pescatarian

Nutrition

• Serving Size: 1 fillet
• Calories: 350
• Sugar: 0g
• Sodium: 400mg
• Fat: 19g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 70mg