Description
This Parmesan Crusted Salmon recipe features a wild salmon fillet topped with a flavorful crust of breadcrumbs, grated Parmesan, garlic, and fresh herbs, baked to golden perfection. It’s a simple yet elegant dish perfect for a quick dinner that combines crispy textures with tender, flaky fish.
Ingredients
Scale
Salmon
- 1.5-2 pound whole wild salmon fillet
Crust Mixture
- 1/4 cup plain breadcrumbs
- 1/4 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 tablespoon thyme and chives finely chopped
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper. Place the salmon fillet on the baking sheet.
- Prepare Crust Mixture: In a small bowl, mix the breadcrumbs, Parmesan cheese, garlic, and herbs together. Drizzle the melted butter over the mixture and season with salt and pepper. Mix well with your hand to evenly coat the breadcrumbs in butter.
- Apply Crust: Sprinkle the breadcrumb mixture evenly over the top of the salmon fillet, pressing lightly to adhere.
- Bake Salmon: Bake in the preheated oven for 12 minutes, until the salmon is cooked through and the crust is golden brown.
- Broil if Needed: If the crust hasn’t browned to your liking, turn on the broiler for 1 minute to crisp the topping, then remove promptly to avoid burning.
- Serve Warm: Serve the parmesan crusted salmon immediately while warm for best texture and flavor.
Notes
- Storing Leftovers – Keep leftover salmon in an airtight container in the refrigerator for up to two days to maintain freshness.
- Reheating – To reheat without overcooking, broil the salmon for 2-3 minutes to crisp the crust and warm the flesh gently.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 80 mg
