Parmesan Crusted Salmon
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!
Servings: 5 Servings
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!
Notes
*Note 1: feel free to use steelhead trout if you can't find salmon or the salmon you can find isn't looking great.
Note 2: if you're gluten-free (like I am), grab gluten-free panko instead of regular!
Nutrition
Calories: 403kcal | Carbohydrates: 10g | Protein: 36g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 1029mg | Potassium: 737mg | Fiber: 1g | Sugar: 1g | Vitamin A: 746IU | Vitamin C: 4mg | Calcium: 285mg | Iron: 2mg