Description
This Baked Parmesan Crusted Salmon is a delicious and easy-to-make dish featuring tender salmon fillets coated with a crispy, flavorful crust of panko breadcrumbs, parmesan cheese, fresh parsley, and garlic powder. It’s baked to perfection for a healthy, elegant meal that pairs perfectly with a fresh squeeze of lemon.
Ingredients
Scale
Salmon and Coating
- 4 (6-7 oz each) skinless salmon fillets
- 3/4 cup panko bread crumbs
- 3/4 cup finely shredded parmesan cheese
- 2 1/2 tbsp chopped fresh parsley
- 3/4 tsp garlic powder
- Salt, about 3/4 tsp, to taste
- Freshly ground black pepper, about 1/2 tsp, to taste
- 1 tbsp olive oil
- 1 large egg
- 4 lemon slices
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Spray an oven-safe wire cooling rack with non-stick cooking spray and set it over a rimmed 18 by 13-inch baking sheet to allow even heat circulation under the salmon.
- Prepare Breading Mixture: In a shallow dish, combine the panko bread crumbs, finely shredded parmesan, chopped fresh parsley, garlic powder, salt (around 3/4 tsp), and freshly ground black pepper (about 1/2 tsp). Drizzle the olive oil over the mixture and toss well to evenly coat all the dry ingredients.
- Beat the Egg: In a separate shallow dish, beat the large egg until the yolk and white are fully blended to make the egg wash for coating the salmon.
- Coat the Salmon: Working with one salmon fillet at a time, dredge each side in the beaten egg, then transfer it to the panko mixture. Press and coat both sides well and sprinkle additional panko mixture on top, gently pressing it down to ensure an even crust.
- Arrange on Rack: Place each coated salmon fillet on the prepared wire rack over the baking sheet. Repeat the coating process for all fillets. If you have extra breading, sprinkle it evenly on top of the fillets and press gently to create an even layer for better browning.
- Bake the Salmon: Bake in the preheated oven for about 10 to 15 minutes, or until the salmon is just cooked through. The exact bake time depends on the thickness of the fillets. The crust should be golden and crispy.
- Serve: Remove from the oven and serve immediately with lemon slices for spritzing over the salmon, adding a fresh citrus brightness to the dish.
Notes
- If the breading is browning too quickly, tent the salmon loosely with foil to prevent burning.
- If the salmon isn’t browning enough, you can move the oven rack higher or briefly broil at the end, but watch closely to avoid burning.
- Every oven heats and browns differently, so adjust times and rack positions as needed.
