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Parmesan Crusted Salmon

A quick and easy dinner that features juicy salmon topped with a crispy Parmesan crust, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the salmon
  • 2 pounds wild or farm-raised salmon fillet
  • 1/3 cup mayonnaise choose between full-fat or low-fat
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
For the crust
  • 3/4 cup panko breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 1/3 cup unsalted, melted butter
  • Lemon wedges for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with foil or parchment paper for easy cleanup.
  3. Pat the salmon fillet dry with paper towels to help the crust stick.
  4. Season both sides of the salmon with salt and pepper.
Mixing the Topping
  1. In a small bowl, mix together mayonnaise, Dijon mustard, minced garlic, and Italian seasoning until smooth.
  2. Spread the mixture evenly over the salmon.
  3. In another bowl, combine panko breadcrumbs, grated Parmesan, and parsley.
  4. Drizzle in melted butter and mix until everything is moistened and crumbly.
  5. Press the breadcrumb mixture firmly onto the mayo-topped salmon.
Baking
  1. Place the salmon on your prepared baking sheet and bake for 20-25 minutes until the crust is golden brown and flaky.
  2. Let it rest for a few moments, then serve with lemon wedges.

Notes

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze for about 2 months. Reheat gently in the oven to keep the crust intact.