Garlic Parmesan Crusted Salmon
Tender salmon fillets baked under a crisp garlic Parmesan and panko crust. Dijon, lemon, and fresh dill balance the buttery topping, and the recipe is ready in 20 minutes.
Servings: 4 salmon fillets
Ingredients
- ⅓ cup Panko breadcrumbs
- ½ cup grated parmesan cheese
- 3 garlic cloves finely grated
- 3 tablespoons butter melted
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill plus more for garnish
- 4 salmon fillets 6 ounces each
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons Dijon mustard
- 1 lemon sliced into wedges for serving
Instructions
- Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and lightly coat it with cooking spray.
- Combine the panko breadcrumbs, Parmesan cheese, garlic, melted butter, lemon juice, and dill in a small bowl. Mix with a fork until the crumbs are evenly moistened.
- Pat the salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet. Season with the salt and pepper.
- Spread a generous coating of Dijon mustard over the top of each fillet.
- Divide the Parmesan mixture evenly among the fillets. Gently press it onto the mustard without packing the crumbs too firmly.
- Roast for 8 to 10 minutes, depending on the thickness of the fillets, or until the salmon reaches your preferred doneness.
- If the salmon is done but the crust needs more browning, remove the pan from the oven and switch the oven to broil. Allow the broiler to heat for about 1 minute, then return the salmon to the oven and broil for 30 to 60 seconds. Watch closely so the topping does not burn.
- Garnish with additional dill and serve immediately with lemon wedges.
Notes
Adjust for thickness: Fillet thickness matters more than weight when estimating the cooking time. Begin checking thin pieces at 8 minutes; thick center-cut fillets may need a few minutes longer.
Use freshly grated Parmesan: It melts into the panko and browns better than the dry, shelf-stable variety.
Keep the topping loose: Press the crumb mixture only lightly onto the Dijon. Packing it firmly can create a dense topping.
Check for doneness: Test the thickest part of the salmon. It should flake easily while remaining moist in the center, or register your preferred temperature on an instant-read thermometer.
Broil only if needed: If the salmon is done but the topping still needs more color, broil it briefly and watch closely. The Parmesan can brown in less than a minute.
Store and reheat leftovers: Refrigerate the salmon in an airtight container for up to 3 days. Reheat it in a 300°F oven until warmed through. The microwave works in a pinch, but the crumb topping will lose its crisp texture.
Nutrition
Serving: 1serving | Calories: 510kcal | Carbohydrates: 10g | Protein: 42g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 930mg | Fiber: 1g | Sugar: 1g
