Baked Parmesan Crusted Salmon
If you’re searching for a delightful yet easy-to-make dinner that shines on any table, look no further than this Baked Parmesan Crusted Salmon. With a crispy, cheesy topping and tender, flaky fish, this dish brings together flavors that are sure to impress your family or guests. Perfect for a weeknight meal or a special occasion, it’s a recipe that combines simplicity with elegance. The best part? It takes less than 30 minutes from start to finish, making it an ideal choice for busy evenings.
Why Baked Parmesan Crusted Salmon is Worth Your Time
Baked Parmesan Crusted Salmon is not only a feast for the eyes but also a powerhouse of nutrition. Salmon is rich in omega-3 fatty acids, which are essential for heart health, and it’s packed with protein. When topped with a crunchy, flavorful mixture of panko breadcrumbs and parmesan, this dish becomes a wholesome meal that everyone will love. The preparation is straightforward, making it accessible even for novice cooks. Plus, the aroma wafting through your kitchen will have everyone eagerly waiting at the dining table!
Ingredients at a Glance
- 4 skinless salmon fillets (6-7 oz each)
- 3/4 cup panko bread crumbs
- 3/4 cup finely shredded parmesan cheese
- 2 1/2 tablespoons chopped fresh parsley
- 3/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 large egg
- 4 lemon slices
Tools of the Trade
- Baking sheet – A sturdy baking sheet lined with parchment paper for easy cleanup.
- Mixing bowls – For combining the topping ingredients.
- Whisk – To beat the egg smoothly.
- Spatula – For spreading the topping evenly on the salmon.
- Meat thermometer – Optional, but useful for checking the doneness of salmon.
Baked Parmesan Crusted Salmon: From Prep to Plate
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures your salmon cooks evenly and achieves that beautiful golden crust.
Step 2: Prepare the Topping
In a mixing bowl, combine the panko bread crumbs, finely shredded parmesan cheese, chopped fresh parsley, garlic powder, salt, and freshly ground black pepper. Stir until well mixed, creating a delightful, fragrant topping.
Step 3: Prepare the Salmon
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Drizzle olive oil over the fillets, and then season them with salt and black pepper.
Step 4: Add the Egg
In a separate small bowl, beat the large egg until it is smooth. Brush the egg over the top of the salmon fillets. This will help the breadcrumb mixture adhere and create a crispy crust.
Step 5: Apply the Topping
Using a spatula, generously spread the panko mixture over each salmon fillet, pressing down slightly to ensure it sticks well. Make sure each piece is evenly coated for the best texture.
Step 6: Bake the Salmon
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and the topping is golden brown. The internal temperature of the salmon should reach 145°F (63°C).
Step 7: Garnish and Serve
Once cooked, remove the salmon from the oven and top each fillet with a lemon slice. This will add a fresh zest that complements the rich flavors of the dish beautifully.
Substitutions by Diet
- Gluten-free: Use gluten-free panko breadcrumbs for a gluten-free option.
- Vegan: Substitute the salmon with a firm plant-based alternative and use a flax egg instead of a large egg.
- Dairy-free: Replace parmesan with nutritional yeast for a cheesy flavor without dairy.
- Low-carb: Use crushed pork rinds in place of panko for a low-carb option.
Testing Timeline
When preparing Baked Parmesan Crusted Salmon, timing is everything. Here’s a quick timeline to keep you on track:
- Preheat the oven: 5 minutes
- Prepare the topping: 5 minutes
- Prepare the salmon: 5 minutes
- Baking time: 12-15 minutes
- Total time: Approximately 30 minutes
Storage Pro Tips
To enjoy your Baked Parmesan Crusted Salmon later, follow these storage tips:
- Cool completely before storing to prevent condensation and sogginess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes for best results.
- Do not freeze, as the texture of the salmon may degrade upon thawing.
Your Questions, Answered
Can I use frozen salmon for this recipe?
Yes! Just make sure to thaw the salmon completely before cooking. This will help it cook evenly and maintain its texture.
What can I serve with Baked Parmesan Crusted Salmon?
This dish pairs wonderfully with a fresh green salad, steamed vegetables, or even a side of quinoa or rice for a complete meal.
Can I make the topping ahead of time?
Absolutely! You can prepare the topping a day in advance and store it in an airtight container in the refrigerator until you’re ready to use it.
How can I tell when the salmon is done cooking?
The best way to determine doneness is by using a meat thermometer. The internal temperature should reach 145°F (63°C). Additionally, the salmon should flake easily with a fork when it’s cooked through.
Serve & Enjoy
Once your Baked Parmesan Crusted Salmon is plated, gather your loved ones around the table and enjoy the fruits of your labor. The crispy topping gives way to tender salmon, and each bite is an explosion of flavor. Whether it’s a weeknight dinner or a special gathering, this recipe is sure to impress and satisfy.
Elevate your home cooking with this simple yet elegant dish. Baked Parmesan Crusted Salmon is not just a meal; it’s an experience that brings joy to both the cook and those who gather to enjoy it. Don’t forget to take a moment and appreciate the delightful aromas and beautiful colors as you serve this stunning dish.
Baked Parmesan Crusted Salmon
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). This ensures your salmon cooks evenly and achieves that beautiful golden crust.
- In a mixing bowl, combine the panko bread crumbs, finely shredded parmesan cheese, chopped fresh parsley, garlic powder, salt, and freshly ground black pepper. Stir until well mixed, creating a delightful, fragrant topping.
- Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Drizzle olive oil over the fillets, and then season them with salt and black pepper.
- In a separate small bowl, beat the large egg until it is smooth. Brush the egg over the top of the salmon fillets. This will help the breadcrumb mixture adhere and create a crispy crust.
- Using a spatula, generously spread the panko mixture over each salmon fillet, pressing down slightly to ensure it sticks well. Make sure each piece is evenly coated for the best texture.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and the topping is golden brown. The internal temperature of the salmon should reach 145°F (63°C).
- Once cooked, remove the salmon from the oven and top each fillet with a lemon slice. This will add a fresh zest that complements the rich flavors of the dish beautifully.
Notes
- Cool completely before storing to prevent condensation and sogginess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes for best results.
