This parmesan crusted salmon is ready, start to finish, in less than 20 minutes. The crispy panko and parmesan coating adds the most delicious flavor and texture to the tender, flaky salmon – you’re going to love it!
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This recipe is one of those unicorn recipes that is insanely easy to prepare while also being incredibly impressive. Fancy enough to serve to dinner guests, simple and quick enough to serve to your family after a busy evening of running around from sports practice to sports practice. It’s one of my new favorite ways to enjoy salmon, especially served alongside a simple arugula salad and a scoop of creamy mashed potatoes.
If you’re looking for more easy, delicious salmon recipes, you’re in the right place. This herb crusted salmon and potato bake is a long-time reader favorite, these blackened salmon bowls are served alongside coconut rice for a meal busting with flavor, and these teriyaki salmon bowls take less than 20 minutes to make!
Why You’ll Love This Recipe
- It’s quick and easy – coming in at a total time of 20 minutes, this salmon recipe is as quick and easy as it gets.
- It’s a crowd-pleaser – genuinely, this salmon can be served to both your fanciest house guests and your pickiest toddlers. Everyone is going to love it!
Parmesan Crusted Salmon Ingredients
This recipe calls for a few pantry ingredients that you may have on hand already and a few fresh ingredients that you’ll likely need to grab at your local grocery store. Find ingredient notes (including substitutions and swaps) below.
- Salmon fillet – we chose a whole salmon fillet for this recipe, but you can grab pre-cut individual salmon fillets, if you’d like.
- Panko bread crumbs – we used gluten-free panko bread crumbs! If you’re gluten-free, feel free to do the same, and if you aren’t, regular panko bread crumbs will work great too.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Make it dairy-free – swap the butter for olive oil to make this recipe dairy-free.
- Make it gluten-free – use gluten-free panko bread crumbs instead of the regular kind to make this recipe gluten-free.
How to Make Parmesan Crusted Salmon
This salmon recipe is easy and quick! Follow along below for the full how-to.
Step 1: 1. Preheat oven to 400°F. Melt the butter in a small bowl and whisk in the dijon mustard.
Step 2: Place the salmon filet skin-side-down on a parchment paper-lined baking sheet. Brush the top with roughly 1 tablespoon of the melted butter with dijon, spreading it evenly. Sprinkle the top with a half teaspoon sea salt. To the melted butter bowl, add the panko bread crumbs and stir until the panko is evenly coated in the butter. Add the parmesan, remaining half teaspoon of sea salt, and garlic powder. Mix together until evenly combined (a spoon or even fingers work great!).
Step 3: Spread the parmesan mixture over the top of the salmon so that it covers it evenly, press down with your hands fixing it to the fish. Add cracked black pepper over the top. Bake at 400°F for 15 minutes, or until the desired doneness is achieved and it flakes easily with a fork.
Step 4: Garnish with parmesan and lemon wedges, serve, and enjoy!
Recipe Tip
- For the most well-cooked, tender salmon, be sure to bake it just until it flakes with a fork (an internal temperature of around 125°F).
How to Serve
Serve your parmesan crusted salmon just out of the oven, garnished with parsley, more fresh parmesan, and a squeeze of lemon, and alongside some yummy sides (arugula salad and creamy mashed potatoes are our picks, though potato wedges would be delicious too!).
How to Store
Store any leftover salmon in an airtight container in the fridge for up to 3 days. Know that because of the “breaded” (panko-crusted) nature of the recipe, your leftovers will likely be much less crispy than when enjoyed fresh out of the oven. The best way to reheat your leftovers is in a 350°F oven, until just warmed through.
Frequently Asked Questions
We love a baked salmon around here! Truly, the method of cooking matters less than how well-done you cook the salmon. Overcooked salmon, no matter if cooked in the oven or on the stovetop, tends to be dry and tough.
No, there’s no need to flip your salmon fillet when baking.
I think that baking salmon is the easiest way to cook it. It requires very little effort, and as long as you’re following the timing directions, is hard to mess up!
More Salmon Recipes
If you tried this Parmesan Crusted Salmon or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Parmesan Crusted Salmon
Ingredients
- 4 tablespoons butter
- 2 teaspoons Dijon mustard
- 1½ pounds whole salmon fillet *See Note 1
- 1 cup panko bread crumbs *See Note 2
- 1 cup shredded parmesan cheese
- 1 teaspoon sea salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon cracked black pepper
- ¼ cup fresh chopped parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Preheat the oven to 400°F.
- Melt the butter in a small bowl and whisk in the dijon mustard. Place the salmon filet skin-side-down on a parchment paper-lined baking sheet. Brush the top with roughly 1 tablespoon of the melted butter with dijon, spreading it evenly. Sprinkle the top with ½ teaspoon sea salt.
- To the melted butter bowl, add the panko bread crumbs and stir until the panko is evenly coated in the butter. Add the parmesan, remaining ½ teaspoon sea salt, and garlic powder. Mix together until evenly combined (a spoon or even fingers work great!).
- Spread the parmesan mixture over the top of the salmon so that it covers it evenly, press down with your hands fixing it to the fish. Add cracked black pepper over the top.
- Bake at 400°F for 15 minutes, or until the desired doneness is achieved and it flakes easily with a fork.
- Garnish with parmesan and lemon wedges, and enjoy!
Recipe Notes
Nutrition
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