Description
A delicious and easy Parmesan Crusted Salmon recipe featuring a crispy, buttery herb crust baked to perfection. Ideal for a flavorful and impressive main course that comes together quickly for any dinner occasion.
Ingredients
Scale
Salmon
- 1.5-2 pounds whole wild salmon fillet
Crust
- 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 and prepare: Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper, then place the salmon fillet on the baking sheet, skin side down if applicable.
- Make the crust mixture: In a small bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, and finely chopped thyme and chives. Drizzle the melted butter over the mixture and sprinkle with salt and pepper. Mix well with your hand to fully coat the breadcrumbs in butter.
- Apply the crust: Evenly sprinkle the breadcrumb and cheese mixture over the top of the salmon fillet, pressing lightly to adhere.
- Bake the salmon: Place the baking sheet in the preheated oven and bake for 12 minutes, or until the salmon is cooked through and the crust is golden brown.
- Broil for extra browning: If the crust hasn’t browned sufficiently after baking, turn on the broiler and place the salmon under it for 1 minute, watching carefully to avoid burning.
- Serve warm: Remove from the oven and serve the Parmesan crusted salmon warm for best flavor and texture.
Notes
- Storing Leftovers – Store baked crusted salmon in an airtight container in the refrigerator for up to two days. It’s best enjoyed fresh from the oven.
- Reheating – To avoid overcooking, reheat salmon by broiling for 2-3 minutes to crisp the crust and warm the inside gently.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
