Crispy Parmesan Salmon Bake (Print version)

Golden, cheesy Parmesan-crusted salmon fillets baked to perfection for a flavorful weeknight dinner.

# What you'll need:

→ Salmon

01 - 4 skinless salmon fillets (about 6 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Parmesan Crust

04 - 2/3 cup freshly grated Parmesan cheese
05 - 1/2 cup panko breadcrumbs (use gluten-free if required)
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - Zest of 1 lemon
10 - 2 tablespoons melted unsalted butter

→ Topping

11 - Lemon wedges, for serving
12 - Extra chopped parsley

# Method:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
03 - In a medium bowl, combine the Parmesan, panko, parsley, garlic powder, paprika, and lemon zest. Pour in the melted butter and mix until evenly combined and crumbly.
04 - Press the Parmesan mixture evenly on top of each salmon fillet, covering the surface completely.
05 - Bake for 15-20 minutes, or until the salmon is cooked through and the crust is golden and crispy. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
06 - Serve immediately with lemon wedges and extra parsley if desired.

# Expert advice:

01 -
  • The crispy cheese crust creates this incredible texture contrast that keeps everyone coming back for seconds
  • It comes together in under 40 minutes but tastes like something from a proper dinner party
02 -
  • Do not skip pressing the crust firmly onto the fish, otherwise half of it ends up in the bottom of your baking sheet
  • The broiler is your friend for the final minute, but walk away and you will come back to burnt cheese, I learned this the hard way
03 -
  • Room temperature salmon cooks more evenly, so take it out of the fridge about 20 minutes before you start
  • Zest your lemon before you cut it for serving, otherwise you will zest your fingers instead

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