Description
If you’ve ever wanted to feel like a person who eats salmon and has their life together — without, you know, actually needing to have it together — this recipe is your golden ticket. It’s a juicy salmon fillet coated with a crunchy, cheesy, garlicky parmesan crust that gets perfectly crispy in the oven. No flipping, no frying, no fuss. It tastes like you ordered it at a cute seafood bistro by the coast, but it’s made in your kitchen on a Tuesday night in under 30 minutes. Basically? It’s a glow-up for your dinner routine.
Ingredients
For the Salmon:
– 4 salmon fillets (about 6 oz each, skin on or off)
– Salt and pepper to taste
– 1 tbsp olive oil or melted butter (for brushing)
For the Parmesan Crust:
– 1/2 cup grated parmesan (the real deal, not the green shaker)
– 1/4 cup panko breadcrumbs
– 2 cloves garlic, finely minced
– 1 tbsp chopped fresh parsley
– Zest of 1 lemon
– 1 tbsp olive oil (to help it all stick and crisp up)
– Optional: pinch of red pepper flakes for some heat
For Finishing:
– Lemon wedges
– Extra parsley
– Maybe a little drizzle of garlic butter if you’re living your best life
Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil (because we’re not here for scrubbing dishes). Pat your salmon fillets dry with paper towels, then season both sides with salt and pepper. Brush the tops lightly with olive oil or melted butter — this helps the crust stick and crisp.
Step 2: Mix the Magic Crust
In a small bowl, stir together the parmesan, panko, garlic, parsley, lemon zest, and olive oil. You want a crumbly mixture that holds together when pressed but isn’t soggy. Add a pinch of red pepper flakes if you’re feeling bold.
Step 3: Crust & Bake
Spoon the parmesan mixture generously onto the top of each salmon fillet, pressing gently to help it adhere. You want a nice thick layer — this is the whole point. Bake for 12–15 minutes, depending on thickness, until the salmon is flaky and the crust is golden and crisp. If you want a super-crispy top, broil for the last 1–2 minutes — just keep an eye on it.
Step 4: Serve & Show Off
Let the salmon rest for 2–3 minutes. Serve with lemon wedges, sprinkle with more parsley, and prepare for applause. Pair with rice, roasted potatoes, or a crisp green salad. Or don’t pair it with anything and just eat it with your fingers in the kitchen. No judgment.
Notes
– On top of a Caesar salad (game changer)
– With herby couscous and roasted asparagus
– Over garlic mashed potatoes with sautéed spinach
– Flaked into a rice bowl with avocado and a drizzle of sriracha mayo
– Or cold the next day on a sandwich with lemon aioli — yes please
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~390 kcal per serving
- Fat: ~24g
- Carbohydrates: ~4g
- Protein: ~32g