This salmon recipe is sure to be a favorite if you are a lover of salmon or seafood in general. The soft and flaky salmon paired with a crispy crust of cheese is sure to send your taste buds in a flavorful frenzy with the different textures. This recipe is quick and easy with very few ingredients.
Crispy Parmesan Crusted Salmon Ingredients
This recipe was based around how to jazz up frozen salmon fillets. They are perfect for a quick dinner and they are individually portioned so you can take the perfect amount. This will also be delicious with fresh salmon if you have it on hand.
The panko and the shredded parmesan cheese is what's really going to drive this recipe home. I prefer the shredded over grated parmesan because it helps with the texture.
How to make Crispy Parmesan Crusted Salmon
Preheat oven to 400˚ then line a baking sheet with foil. Spray with cooking spray and lay out the salmon fillets. I used skinless salmon but if your salmon has skin, put it skin side down.
Add the panko, parmesan cheese, parsley, garlic, melted butter, salt and pepper into a bowl.
Mix together until combined like so.
Layer the topping on each fillet pressing down to make sure it sticks and covers the top
Pop them in the oven for 15 minutes and you should have this.
I served the salmon with garlic mashed potatoes and sautéed spinach. Squeeze some lemon juice over the salmon and enjoy!
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Ingredients
- 2 lbs salmon fillets
- 2/3 cups panko bread crumbs
- 2/3 cups shredded parmesan cheese
- 4 tsp dried parsley flakes or 1/4 cup chopped fresh parsley
- 4 tsp minced garlic or 4-5 cloves of garlic
- 1/3 cup melted butter
- Salt and pepper to taste
- Lemon cut into wedges for serving
Instructions
- Preheat oven to 400˚ then line a baking sheet with foil. Spray with cooking spray and lay out the salmon fillets. I used skinless salmon but if your salmon has skin, put it skin side down.
- Add the panko, parmesan cheese, parsley, garlic, melted butter, salt and pepper into a bowl. Mix to combine.
- Layer the topping on each fillet pressing down to make sure it sticks and covers the top.
- Bake in oven for 15 minutes.
- Serve hot with lemon wedge
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