Parmesan Crusted Salmon with a few basic ingredients! Crispy on the outside, tender salmon is surrounded with big flavors for a lovely main dish. Enjoy it with a side of rice pilaf and roasted vegetables for a complete meal!
If you’ve been a long-time reader of The Roasted Root, you know my classic Crispy Salmon recipe has been one of my personal favorites for years.
Well, I took the same concept and added an easy parmesan crust to add an umami, savory component for a little something extra special.
This simple parmesan crusted salmon doesn’t require bread crumbs or an egg wash (though I have included instructions below for a classic crispy crust using breadcrumbs), making the recipe super simple to prepare. In this sense, it is gluten-free and low carb.
Perfect for the salmon lover who is looking for an easy twist, this easy recipe makes a lovely meal for busy weeknights.
Let’s discuss the simple ingredients for this easy salmon recipe! You can find the fill list of ingredients at any local grocery store.
Ingredients for Parmesan Crusted Salmon:
Fresh Salmon Filets: Pick your favorite kind of salmon! I like using wild-caught salmon like King salmon or coho salmon. You can also use Atlantic salmon or sockeye salmon. Whatever kind of fish you use, be sure you like it to begin with!
Avocado Oil: Used to coat the salmon flesh to coax it to bake evenly and generate a crispy crust.
Seasonings: Garlic powder, paprika, sea salt, black pepper, and dried parsley make the fish taste flavorful and delicious. If you enjoy other spice rubs or seasonings, feel free to use them. Italian seasoning, onion powder, chili powder, and lemon pepper are great options.
Parmesan Cheese: Fresh grated parmesan cheese creates a delicious crust for the salmon. You can save time by using pre-grated cheese.
Lemon Zest (optional): When the salmon comes out of the oven, grate some fresh lemon zest over the filets. The acidity adds vibrant flavor and a counterbalance to the rich salmon.
Recipe Customizations:
- For a classic crunchy texture using breadcrumbs, mix the parmesan cheese with ¼ cup of panko breadcrumbs (or gluten-free breadcrumbs) in a small bowl. Whisk an egg in a bowl, and dredge the salmon filets in beaten egg prior to dredging the filets in the bread crumb mixture.
- If you love the flavor of dijon mustard with salmon, brush each filet lightly with dijon salmon prior to adding the parmesan cheese.
How to Make Parmesan Crusted Salmon:
Preheat the oven to 400 degrees Fahrenheit and spray a large casserole dish or rimmed baking sheet with cooking spray or line it with parchment paper.
Remove the salmon from its packaging and cut it into individual filets if it hasn’t already been portioned out. If the salmon has excess moisture, pat it off with a paper towel.
Transfer the salmon filets to the baking dish skin side down and drizzle with avocado oil. Use your fingers or a silicone brush to brush the avocado oil over the full surface of the flesh. Sprinkle the fillets with sea salt, garlic powder, and paprika.
The parmesan topping has a decent amount of salt content in it, so use less salt than you otherwise would.
Then, sprinkle the parmesan cheese over each salmon filet. Lightly drizzle (or spray) the filets with additional avocado oil to ensure the filets become nice and crispy on the outside.
Bake on the center rack of the preheated oven for 10-12 minutes, depending on the thickness of the fillets, until the outside is golden brown. Thinner filets require less time (8-9 minutes) whereas thick salmon filets may require more cooking time 15-16 minutes.
Insert a meat thermometer into the thickest part of the fish to check its internal temperature. Salmon is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit.
If you’d like, use a citrus zester to zest a lemon over the fish. You can also sprinkle chopped fresh chives or green onions if you’d like.
Serve salmon immediately with your choice of side dishes and lemon wedges, and enjoy! If you love melted butter for dipping, heat some butter in a saucepan or in the microwave in a small bowl to use as a dipping sauce.
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Looking for more delicious salmon recipes? Try some of my classic favorites.
More Salmon Recipes:
- Marry Me Salmon
- Coconut Lime Salmon
- Hot Honey Salmon
- Balsamic Glazed Salmon
- Pecan Crusted Salmon
- Crispy Salmon with Roasted Red Pepper Sauce
Enjoy this parmesan salmon recipe the next time salmon is on the menu!
Parmesan Crusted Salmon Recipe
Ingredients
- 1 pound salmon cut into individual filets
- 2 tsp avocado oil
- 1 tsp garlic powder
- ½ tsp paprika
- Sea salt and black pepper to taste
- ⅓ cup grated parmesan cheese plus more for serving
- Dried parsley optional
- 1 large lemon cut into wedges
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a large casserole dish with cooking spray.
- Remove the salmon from its packaging and cut it into individual filets if it hasn’t already been portioned out. If the salmon has excess moisture, pat it off with paper towels.
- Transfer the salmon filets to the baking dish and drizzle with avocado oil. Use your fingers or a silicone brush to brush the avocado oil over the full surface of the flesh. Sprinkle the fillets with sea salt, garlic powder, and paprika.
- Then, sprinkle the parmesan cheese over each salmon filet. Lightly drizzle (or spray) the filets with additional avocado oil to ensure the filets become nice and crispy on the outside.
- Bake on the center rack of the preheated oven for 12-16 minutes, depending on the thickness of the fish. Thinner filets require less time (9-10 minutes) whereas thick salmon filets may require more cooking time 15-20 minutes.
- Insert a meat thermometer into the thickest part of the fish to check its internal temperature. Salmon is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. If you’d like, use a citrus zester to zest a lemon over the fish.
- Serve salmon immediately with your choice of side dishes and lemon wedges, and enjoy!
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
