Baked Parmesan Crusted Salmon
This baked parmesan crusted salmon features flaky salmon fillets coated in a crisp panko and parmesan crust. Ready in just 30 minutes, it's perfect for weeknight dinners or special occasions. A lemon finish adds brightness to every bite.
Equipment
- Oven
- Wire rack
- Baking Sheet
- Shallow bowls
Ingredients
Main Ingredients
- 4 pieces skinless salmon fillets about 6 to 7 oz each
- 3/4 cup panko bread crumbs
- 3/4 cup finely shredded parmesan cheese
- 2.5 tablespoons chopped fresh parsley
- 3/4 teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 large egg beaten
- 4 slices lemon for serving
Instructions
- Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and spray it with non-stick cooking spray.
- In a shallow bowl, combine panko, parmesan, parsley, garlic powder, salt, and pepper. Drizzle in olive oil and mix well to evenly coat.
- In a separate bowl, beat the egg until fully blended.
- Dip each salmon fillet in the egg mixture, then press into the breadcrumb mixture until fully coated. Add extra crumbs on top if needed and press gently to adhere.
- Place coated salmon fillets on the prepared rack. Bake for 12 to 15 minutes until cooked through and crust is golden brown.
- Serve hot with lemon slices on the side.
Notes
To prevent sogginess, be sure to pat salmon dry before coating. If crust browns too fast, tent with foil. To make it richer, try using mayo instead of egg for binding.
Nutrition Facts (Per Serving):
- Calories: 485
- Carbohydrates: 9 g
- Protein: 48 g
- Fat: 22 g
- Saturated Fat: 6 g
- Cholesterol: 167 mg
- Sodium: 450 mg
- Potassium: 1037 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 434 IU
- Vitamin C: 3 mg
- Calcium: 247 mg
- Iron: 3 mg