This baked parmesan-crusted salmon with breadcrumbs is simple and easy. And it gets ready in less than 20 minutes using easy-to-find pantry staples in your kitchen. Serve over mashed potatoes, salad, or sides, and bread for a complete meal.
Fish is a must-have in our home, at least once a week. And, tuna and salmon are my kids’ absolute favorite raw or cooked.
Why make this baked salmon?
- The best thing about the salmon recipe is that it is quick and easy to make.
- This salmon marinade needs just six ingredients, most of which are simple pantry staples you probably already have on hand.
- Despite using just a few ingredients, this salmon is packed with wonderful flavor and the rich taste of Parmesan.
- Baking the salmon takes only 15 to 20 minutes. Just enough time to make a salad or side dish.
Ingredients and substitutes
- Salmon – Today, I removed the skin-on, but you can use skin-off. In fact, I prefer skin-on because it is a great way to lock in some extra moisture. Plus, it holds the fish together.
- Garlic – I am using fresh minced garlic cloves, but you can also use 1/2 teaspoon of garlic powder for the Parmesan mixture.
- Breadcrumbs – For this recipe, you can use either fresh or dry breadcrumbs, such as panko. I use a brand that adds sesame seeds and dried herbs.
- Parmesan cheese – Today, I only used parmesan. But sometimes, I add in some good sharp cheddar as well.
- Butter – Makes the breadcrumbs nice and crispy when baked.
How to make baked parmesan-crusted salmon
- Preheat the oven to 400°F / 200°C/ Gas Mark 6
- Parmesan crust – In a small bowl, combine the topping ingredients – breadcrumbs, parmesan, garlic, parsley, salt, pepper, and melted butter. Stir well.
Pro tip – Add the melted butter just before you are ready to top the salmon. Otherwise, the breadcrumbs will become soggy.
- Pat the salmon fillet dry and make a few cuts in the skin. Place the salmon, skin-side down, on a baking sheet or sheet pan lined with aluminum foil or parchment paper.
Pro tip – Brush the aluminum foil with olive oil to prevent the salmon skin from sticking to the foil. - Top the salmon with the breadcrumbs, spreading them evenly.
- Bake in the preheated oven for 20 to 25 minutes or until done. The fish is done when the salmon flakes with a fork, and the flesh becomes tender, paler, and opaque.
The recommended internal temperature for cooking salmon is- 125°F to 130°F (52°C to 54°C) for medium-rare (soft and slightly translucent in the center).
- 135°F to 140°F (57°C to 60°C) for medium (firm but still moist).
- 145°F (63°C) for well-done, as recommended by the USDA.
- For the best texture, many chefs prefer removing salmon from the oven at 130°F (54°C) and letting it rest for a few minutes, as the residual heat will continue to cook it slightly.
- Pro tip – Resting after baking will allow the salmon to continue cooking further.
- When you remove it from the oven, let it cool for at least 5 to 10 minutes before serving. I flip the lemon slices over, putting the charred sides down.
- Serve with a drizzle of lemon juice and garnish with a sprinkle of chopped fresh parsley and more lemon wedges.
Variation
- I have seasoned the salmon simply with salt and black pepper. But you can also spread some mayonnaise or Dijon mustard on the salmon filet.
- You can also serve this topped with sour cream and chopped basil leaves.
Frequently asked questions
How long will this baked salmon recipe keep?
This baked salmon will keep in the fridge for 3 to 4 days. You can reheat it in the microwave at 30-second intervals until warm for serving again.
How much salmon per person?
The recommended portion per person is about 3 to 4 oz or 60 grams per serving.
Sides with baked salmon? You can also serve other side dishes or veggies such as Mashed Potatoes, Oven-Baked Potato Wedges, or Potato Chips, Garlic Parmesan Asparagus or sesame green beans, Easy Swiss Chard Patties, or spinach potato patties, Roasted Lemon Dill Potatoes, or garlic roasted potatoes.
Parmesan Crusted Salmon
This recipe for baked salmons with parmesan breadcrumbs is simple and easy. And it gets ready in less than 20 minutes using easy-to-find pantry staples in your kitchen. Serve over mashed potatoes, salad, or sides, and bread for a complete meal.
Video
Ingredients
- 2 lbs (1 kg) Salmon
Parmesan breadcrumbs
- 1 cup (100 g) Breadcrumbs
- 1 cup (100 g) Parmesan grated
- 1 tbsp Garlic minced
- ⅓ cup Parsley chopped
- ½ tsp Salt
- ½ tsp Pepper
- ¼ cup (60 g) Butter melted
Method
- Preheat the oven to 400 F / 200 C / Gas Mark 6
- In a small bowl, combine the topping ingredients – breadcrumbs, parmesan, garlic, parsley, salt, pepper, and melted butter.
- Pat dry the salmon fillet and make a few cuts on the skin. Place salmon skin-side down on a baking sheet or sheet pan lined with aluminum foil or parchment paper for easy clean-up.
- Top the salmon with the breadcrumbs, making sure to spread them around evenly.
- Bake for 20 to 25 minutes or until done. The fish is done when the salmon flakes with a fork, and the flesh becomes tender, paler, and opaque.– 125°F to 130°F (52°C to 54°C) for medium-rare (soft and slightly translucent in the center).-135°F to 140°F (57°C to 60°C) for medium (firm but still moist).– 145°F (63°C) for well-done, as recommended by the USDA.– For the best texture, many chefs prefer removing salmon from the oven at 130°F (54°C) and letting it rest for a few minutes, as the residual heat will continue to cook it slightly.
- When you remove it from the oven, let it cool for at least 5 to 10 minutes before serving. I like to flip the lemon slices over, putting the chared sides down.
- Serve with a drizzle of lemon juice and garnish with a sprinkle of chopped fresh parsley and more lemon wedges.
Notes
- Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook it. These small pin bones can be very unpleasant when swallowed.
- Salmon skin is safe to eat but while it tastes good in some recipes, it does not in others. Baked in the oven makes the skin soft and rubbery which is not delicious. Pan-searing or pan-frying on the other hand makes it crispy and delicious.
- Keep the skin on as it prevents the salmon from falling apart during cooking as well as locks in some moisture.
- Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking.
- Pat dry the fish well before you season it. The marinade will stick better and the water won’t create a big messy splatter as soon as it hits the oil.
- Heat the oil /butter in the pan well before you add the salmon or the skin will stick to the pan. I always prefer using a non-stick frying pan for cooking fish
- Always start by cooking the fish skin side down. This will give you crispy skin, keeps the fish moist, and also prevent you from overcooking it when you flip it
- Use high heat at the beginning when cooking the skin. This will prevent it from sticking. But, lower the heat a minute later so the fish does not dry out.
- Note that the salmon will continue to cook even after it has been taken out of the pan
- Reheating salmon – Salmon can overcook when reheated so it must be handled carefully. To reheat in a
- Skillet – heat the skillet once hot add the salmon and a splash of water. Cover and cook for 2 to 4 minutes
- Microwave – place a clean wet paper hand towel over the salmon and cook at 50% powder for 60 to 90 seconds.
Pro tip -the water in the skillet and wet paper towel for microwave creates steam which heats the salmon evenly.
- Freezing salmon – Cooked salmon can be frozen in an airtight container for up to 2 months. Thaw in the fridge for best results.
Salmon cooking temperature
- It is recommended that salmon be fully cooked at medium which is an internal temperature of about 145 F to 147 F or 60 to 63°C (measure at the thickest part of the fish).
- But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C (this is what I like to serve my salmon)
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Veena, Would have given you 5 stars as this is one of my favroite recipes, except for the cooking time, only bake salmon til it reaches 120-125 F, 30 mins it would taste like dried out cardboard for sure, that’s way over cooked for me and most people. We have salmon at least once a week, my wife grew up on the White sea and her family were commercial fishermen, she’s cooked fish since she was a young girl, best fish cooker ever . It’s always perfect.
Stony
Thank you for your feedback, Stony.
The internal temperature for baked salmon should be:
125°F to 130°F (52°C to 54°C) for medium-rare (soft and slightly translucent in the center).
135°F to 140°F (57°C to 60°C) for medium (firm but still moist).
145°F (63°C) for well-done, as recommended by the USDA.
For the best texture, many chefs prefer removing salmon from the oven at 130°F (54°C) and letting it rest for a few minutes, as the residual heat will continue to cook it slightly.
The perfect weeknight meal! We love salmon and with that Parmesan breadcrumb crust, it was great!
Thank you, Loreto. Happy you enjoyed this Salmon
I love the ingredients in here. I think I should try it soon.
This salmon looks so tasty. I’d love to give it a try.