Salmon is fast. This salmon is fast AND irresistible.
Parmesan, garlic, and panko form a golden, crispy crust on top. The salmon stays flaky and juicy underneath. 15 minutes. One pan. No fishy smell. All flavor.
Ingredients
Serves 4.
- 4 salmon fillets (6 oz each, skin on or off)
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 4 tbsp unsalted butter, melted
- 2 tbsp mayonnaise (optional, for extra moisture)
- ½ tsp salt
- ¼ tsp black pepper
- Lemon wedges for serving
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Pat salmon fillets completely dry. Season with salt and pepper.
Step 2: Make the Crust
- In a bowl, mix Parmesan, panko, garlic, parsley, melted butter, and mayonnaise (if using).
Step 3: Top the Salmon
- Place salmon on baking sheet. Press crust mixture evenly onto each fillet.
Step 4: Bake
- Bake 10-12 minutes until salmon is flaky (internal temp 145°F) and crust is golden brown.
- Optional: Broil last 1-2 minutes for extra crispy crust.
Step 5: Serve
- Squeeze fresh lemon over the top. Serve immediately.
Summary
Prep Time: 5 minutes | Cook Time: 10-12 minutes | Total Time: 15-17 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers for 2 days. The crust softens but remains delicious.
Reheat:
Oven at 350°F for 8-10 minutes. Air fryer at 350°F for 5 minutes. Microwave not recommended.
Pro Tip:
Don’t overcook! Salmon goes from perfect to dry in 60 seconds. Check early.
