Go Back

Crispy Parmesan Crusted Baked Salmon (Easy 30-Minute Dinner) - Weeknight Favorite With Big Flavor

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 pieces, 5–6 oz each) or one 1.5–2 lb side of salmon, skin-on
  • Parmesan cheese, finely grated (1/2 cup)
  • Panko breadcrumbs (1/2 cup) or regular breadcrumbs
  • Garlic (2 cloves), finely minced
  • Fresh parsley (2 tablespoons), chopped
  • Lemon (1): zest and wedges for serving
  • Dijon mustard (1 tablespoon)
  • Olive oil (2–3 tablespoons), plus more for the pan
  • Unsalted butter (1 tablespoon), melted (optional for extra richness)
  • Kosher salt and freshly ground black pepper
  • Crushed red pepper flakes (optional)

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a sheet pan with parchment and lightly oil it so the skin releases easily.
  2. Dry the salmon: Pat salmon dry with paper towels. This helps the crust stick and promotes even cooking. Place skin-side down on the pan.
  3. Season the fish: Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper total. Zest half the lemon over the fillets.
  4. Make the crust: In a bowl, mix Parmesan, panko, garlic, parsley, lemon zest (the rest), a pinch of red pepper flakes, 2 tablespoons olive oil, and melted butter if using. It should feel like damp sand that clumps when pressed.
  5. Add a flavor base: Brush the top of each fillet with Dijon mustard (about 1/2 teaspoon each). This helps the crust adhere and adds tang.
  6. Press on the topping: Divide the crumb mixture over the salmon and press gently to form an even layer, edge to edge.
  7. Bake: Cook for 12–15 minutes for 1-inch-thick fillets, or 15–18 minutes for a whole side. The topping should be golden and the salmon should flake easily with a fork.
  8. Optional broil: For extra crunch, broil for 1–2 minutes at the end. Watch closely to avoid burning.
  9. Rest and serve: Let sit 2 minutes. Squeeze fresh lemon over the top and serve with more wedges.