Parmesan Crusted Salmon -

Parmesan Crusted Salmon

This recipe delivers a flavorful, crispy Parmesan crust on salmon fillets with minimal effort. It is a quick dinner option that requires only 10 minutes of preparation time.

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Prep Time 10

Cook Time 15

Resting Time 3

Total Time 28

Servings: 4 fillets

Course: Dinner Ideas

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Salmon

4 fillets Salmon fillets (skin removed) Opt for center-cut fillets for even cooking.

Crust

1 cup Freshly grated Parmesan cheese Grate it yourself for better melting.
1 cup Panko breadcrumbs Toast the panko for extra crunch.
2 tablespoons Fresh parsley Add a pop of color and freshness.
1 teaspoon Garlic powder Provides mellow garlic flavor.
1 tablespoon Lemon zest Use a microplane for best results.
1 teaspoon Salt Season in layers for balanced flavor.
0.5 teaspoon Black pepper
2 tablespoons Unsalted butter (melted) Can substitute with olive oil for dairy-free.
2 tablespoons Dijon mustard Acts as a glue for the crust.

Serving

2 wedges Lemon wedges For serving.

Equipment

Baking sheet
Parchment paper
Mixing bowl
Microplane
Oven

Method

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Combine the Parmesan, panko, parsley, garlic powder, lemon zest, salt, and pepper in a bowl.
Pat the salmon fillets dry with paper towels and brush the tops and sides evenly with Dijon mustard.
Press the Parmesan-panko mixture onto the mustard-coated salmon, packing it down to form a firm crust.
Drizzle with melted butter and bake for 12–15 minutes until the crust is golden and the salmon flakes easily.
Rest the salmon for 2–3 minutes before serving and squeeze fresh lemon juice over the top.

Nutrition

Calories: 350kcal

Notes

Leftovers keep well refrigerated for up to 2 days. Reheat in a 350°F oven to maintain crispiness.

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