Crispy Parmesan Crusted Salmon: An Easy, Flavorful, and Flaky Dinner Recipe
This parmesan crusted salmon recipe is a wonderfully quick and easy way to prepare tender, flakey, and incredibly flavorful salmon fillets. Crowned with a golden, savory panko crust and baked to perfection in just about 35 minutes, it’s an ideal meal for weeknights or special occasions. Get ready to impress with minimal effort!
Why This Parmesan Crusted Salmon Recipe is a Weeknight Favorite
Imagine tender salmon fillets, perfectly seasoned, and enveloped in a golden, crispy crust. That’s exactly what you get with this fantastic recipe. Each salmon fillet is generously rubbed with zesty Dijon mustard, creating a subtle tang and acting as the perfect adhesive for our star crust. This is followed by a delightful coating of crunchy panko breadcrumbs and savory Parmesan cheese, baked until it reaches ultimate crispiness while maintaining a succulent, fork-tender interior. It’s a symphony of textures and flavors that will have everyone asking for seconds.
The beauty of this panko crusted salmon recipe lies in its sheer simplicity and speed. It comes together in a flash with minimal prep work, making it an ideal choice for busy evenings when you crave something wholesome and delicious without spending hours in the kitchen. The process truly is as straightforward as “brush, coat, and then bake.”
Salmon itself is an incredible canvas for a myriad of flavors and textures. Its naturally rich yet neutral profile provides ample opportunity to incorporate extra “goodies” into the mix, and this crispy Parmesan crust is certainly one of them. Not only is salmon delicious, but it’s also packed with Omega-3 fatty acids, making this dish a healthy and satisfying option for your family. If you’re a fan of seafood, especially salmon, we have a whole heap of salmon recipes for your next fish dinner. But for today, let’s dive into this irresistible crusted salmon and elevate your home cooking game!
Gather Your Ingredients for This Easy Crusted Salmon
Preparing this exquisite parmesan crusted salmon requires only a handful of readily available ingredients, promising a gourmet meal experience from the comfort of your home. You’ll find a detailed list of all measurements, ingredients, and comprehensive instructions in the printable version of the recipe card located at the end of this post.
Ingredient Info and Substitution Suggestions for Best Results
Let’s take a closer look at the key components of this dish and discuss how to choose the best ingredients or make smart substitutions.
SALMON – The foundation of our dish! You have a couple of options when it comes to purchasing salmon. You can buy individual salmon fillets, which are convenient and pre-portioned. Alternatively, for a more cost-effective approach or if you prefer a specific cut, you can purchase a whole center-cut salmon and slice it yourself. When cutting, ensure the fish is raw for clean, even portions. I highly recommend using center-cut salmon because it offers a consistent thickness across each fillet, which is crucial for even cooking. Any type of salmon will work (Atlantic, Sockeye, Coho), but aim for high-quality, fresh fillets. If using frozen salmon, always allow it to thaw completely overnight in the refrigerator before proceeding with the recipe. Patting it thoroughly dry with paper towels is essential for the crust to adhere properly and become crispy.
PANKO BREADCRUMBS – These are not your average breadcrumbs! Panko breadcrumbs are Japanese-style breadcrumbs known for their larger, flakier texture, which results in an exceptionally crispy and light crust. This is a key ingredient for achieving that satisfying crunch.
PLAIN BREADCRUMBS – While panko provides crunch, plain breadcrumbs help to create a cohesive coating and absorb some of the moisture, ensuring an even crust. Using a mix of both gives the best texture.
GRATED PARMESAN CHEESE – Freshly grated Parmesan cheese will always yield the best flavor, adding a rich, salty, and umami depth to the crust. Pre-grated Parmesan can work in a pinch, but for superior taste, grate it yourself. For a variation, you could also try Pecorino Romano for a sharper, saltier kick.
DIJON MUSTARD – More than just a condiment, Dijon mustard plays a dual role here. Firstly, it provides a subtle, tangy flavor that beautifully complements the richness of the salmon. Secondly, and very importantly, it acts as a fantastic binder, helping the panko and Parmesan mixture adhere firmly to the fish fillets, ensuring your crust stays put as it bakes.
OLD BAY SEASONING – This classic seafood seasoning is a game-changer, adding a complex blend of spices including celery salt, paprika, and various peppers. It gives the crust a distinct, savory, and slightly spicy character. If you don’t have Old Bay, you can create a similar flavor profile with a mix of paprika, garlic powder, onion powder, a pinch of cayenne, and a dash of celery salt.
GARLIC SALT – A simple yet effective way to infuse garlic flavor and additional seasoning into the crust. If using garlic powder instead, remember to add a bit more salt to the mixture.
Optional Enhancements:
- Lemon Zest: A teaspoon of fresh lemon zest added to the breadcrumb mixture can brighten the entire dish with a fragrant citrus note.
- Fresh Herbs: Finely chopped fresh parsley or dill can be folded into the crust mixture for an aromatic touch.
- Spicy Kick: A pinch of red pepper flakes will add a welcome heat to your crust.
How to Make Crispy Parmesan Crusted Salmon: Step-by-Step Instructions
These step-by-step photos and instructions are designed to help you visualize each stage of making this delicious recipe. For a complete, printable version of this recipe, including all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Preheat Oven: Begin by preheating your oven to 425°F (218°C). This high temperature is key to achieving a beautifully crispy crust and ensuring the salmon cooks quickly and remains moist on the inside. Prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.
- Prepare Salmon Fillets: If you bought a whole salmon, cut it into 4 equal fillets. Ensure your salmon fillets are roughly similar in size and thickness to promote even cooking. Pat each fillet thoroughly dry with paper towels; this is a critical step for a crispy crust.
- Mix the Crumb Coating: In a shallow dish or a breading tray, combine the panko breadcrumbs, plain breadcrumbs, grated Parmesan cheese, Old Bay seasoning, and garlic salt. Mix these ingredients well until they are evenly distributed.
- Brush with Dijon Mustard: Using a basting brush, generously apply Dijon mustard to all the flesh sides of each salmon fillet. Make sure to get good, even coverage, as this will act as the “glue” for your delicious crust.
- Coat the Salmon: Gently press the mustard-brushed sides of each salmon fillet into the bread crumb mixture. Ensure all flesh sides are thoroughly coated with the crust, but leave the skin side bare. Pressing firmly helps the crust adhere well.
- Bake to Perfection: Place the coated salmon fillets, skin side down, on your prepared baking sheet. Bake for 15-20 minutes, or until the salmon is cooked through and the crust is beautifully golden brown and crispy. The cooking time may vary slightly depending on the thickness of your fillets. Salmon is done when it easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
CHEF TIP – Always cook fish with the skin side down. The skin acts as a natural barrier, protecting the delicate flesh from the direct heat of the baking sheet and preventing it from sticking. If you place the fish skin side up, the fish will cook and begin to flake, making it much more likely to fall apart as you lift it from the pan. Cooking skin-side down also helps the crust become incredibly crispy!
Frequently Asked Questions & Expert Tips for a Flawless Dish
While we highly recommend using raw or fully thawed salmon for the best results, you can use frozen salmon if properly prepared. The key is to allow it to fully thaw overnight in the refrigerator. Once thawed, it’s crucial to thoroughly pat the salmon dry with paper towels. If the salmon is still icy or wet, all the delicious flavor and breadcrumbs will simply slip right off as it bakes in the oven, preventing that perfect crispy crust.
To keep your leftovers fresh, store them in an air-tight container in the refrigerator for up to 3 days. When reheating, the best way to maintain some of that coveted crispiness is to place the salmon in an aluminum foil-covered baking dish. Reheat in a 350°F (175°C) oven until warmed through, which typically takes around 10-15 minutes. Avoid the microwave if you want to preserve the texture of the crust.
Achieving that ultimate crispy crust is all about moisture management and heat! First, ensure your salmon fillets are as dry as possible before applying the Dijon and breadcrumbs. Pat them thoroughly with paper towels. Second, don’t overcrowd your baking sheet; give each fillet space to crisp up. For an even crispier finish, you can also briefly place the salmon under the broiler for 1-2 minutes at the very end of cooking, keeping a very close eye on it to prevent burning.
For perfectly cooked, moist, and flaky salmon, aim for an internal temperature of 145°F (63°C). You can check this with an instant-read meat thermometer inserted into the thickest part of the fillet. The salmon should also flake easily with a fork.
Absolutely! An air fryer can deliver an exceptionally crispy crust. Preheat your air fryer to 375°F (190°C). Spray the basket lightly with cooking spray. Place the crusted salmon fillets in a single layer, ensuring they don’t touch. Air fry for 10-14 minutes, depending on thickness, flipping halfway through if your air fryer doesn’t circulate heat evenly. Check for an internal temperature of 145°F (63°C).
You can do some light prep ahead of time. You can mix the breadcrumb coating and store it in an airtight container at room temperature. You can also pat the salmon dry and cut it into fillets. However, for the crispiest crust, it’s best to apply the Dijon and breadcrumb coating just before baking. If you coat it too far in advance, the breadcrumbs might absorb moisture from the salmon, becoming soggy.
Perfect Pairings: What to Serve with Crispy Parmesan Crusted Salmon
This versatile parmesan crusted salmon pairs beautifully with a wide array of side dishes, making it easy to create a complete and satisfying meal. For a light and healthy option, serve your salmon with vibrant steamed or roasted vegetables. Think tender asparagus, crisp green beans, roasted broccoli florets, or caramelized Brussels sprouts. The slight bitterness and freshness of these vegetables offer a wonderful contrast to the rich salmon.
If you’re looking for something more substantial, a heaping scoop of creamy mashed potatoes or fluffy rice pilaf makes an excellent accompaniment. For a fresh twist, consider a lemon-herb quinoa or a light, crisp garden salad with a simple vinaigrette. To truly elevate the dish, a squeeze of fresh lemon juice over the top of the salmon just before serving adds a bright, zesty finish that truly brings out its flavors. A sprinkle of fresh dill or parsley can also add a beautiful pop of color and herbaceous aroma. Consider pairing with a crisp white wine like Sauvignon Blanc or Pinot Grigio for an elegant touch.
Explore More Delicious Salmon Recipes
If you’re as big a fan of salmon as we are, you’ll be delighted to know there are countless ways to prepare this incredible fish. Beyond this crispy crusted version, we have many more fantastic salmon recipes that are sure to become family favorites. Discover new flavors and techniques with our curated selection:
- Baked Salmon
- Stuffed Salmon
- Pan Seared Salmon
- Brown Sugar Salmon
- Creamy Salmon
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Crispy Parmesan Crusted Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Ingredients
- 1 ½ pounds center cut salmon
- ½ cup Panko breadcrumbs
- ¼ cup plain breadcrumbs
- ½ cup grated parmesan cheese
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic salt
- 2 Tablespoons Dijon mustard
Things You’ll Need
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Breading trays
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Basting brush
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Baking sheet
Before You Begin
- You can purchase salmon fillets individually or buy a whole center-cut salmon and cut them yourself. Be sure to cut into fillets while the fish is raw. I recommend center-cut salmon because you get a nice even thickness between each fillet after slicing which also means they will cook evenly.
- For the best crispy crust, ensure salmon fillets are thoroughly patted dry with paper towels before applying Dijon mustard and breadcrumbs.
- Use freshly grated Parmesan cheese for superior flavor, though pre-grated can be used in a pinch.
Instructions
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Preheat oven to 425 F (218°C). Line a baking sheet with parchment paper.
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Cut salmon into 4 fillets of even thickness and pat them thoroughly dry with paper towels. Set aside.
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In a shallow dish or breading tray, mix together Panko breadcrumbs, plain breadcrumbs, parmesan cheese, Old Bay seasoning, and garlic salt until well combined.
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Brush all flesh sides of each salmon fillet (not the skin) generously with Dijon mustard, ensuring good coverage.
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Press the prepared salmon into the bread crumb mixture, making sure to coat all flesh sides firmly.
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Place salmon fillets skin side down on the prepared baking sheet. Bake for 15-20 minutes, or until the internal temperature reaches 145 F (63°C) and the crust is golden and crispy.
TIP – Always cook fish with the skin side down. If you place the fish skin side up, the fish will cook and begin to flake, making it fall apart as you lift it. This also helps the crust crisp up beautifully.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in an aluminum foil-covered baking dish in a 350F oven until warmed through, around 10-15 minutes, to help retain crispiness.
- For an extra crispy crust, pat salmon very dry before coating, and consider a quick broil at the end (1-2 minutes, watching carefully).
- Don’t overcrowd the baking sheet to allow for proper air circulation and crisping.
- Use an instant-read thermometer to check for doneness; salmon is cooked when it reaches 145°F (63°C).
Nutrition Information (Approximate per serving)
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.