Parmesan Crusted Salmon
Coooking Temperature: 400 F / 200 C/ Gas Mark 6
Calories: 423kcal
Adjust Servings Here: 6 servings
Description
This recipe for baked salmons with parmesan breadcrumbs is simple 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.
Ingredients
- 2 lbs (1 kg) Salmon
Parmesan breadcrumbs
- 1 cup (100 g) Breadcrumbs
- 1 cup (100 g) Parmesan grated
- 1 tablespoon Garlic minced
- ⅓ cup Parsley chopped
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ cup (60 g) Butter melted
Instructions
- Preheat the oven at 400 F / 200 C / Gas Mark 6
- In a small bowl, combine the topping ingredients - breadcrumbs, parmesan, garlic, parsley, salt, pepper, and melted butter.Pro tip - Add the melted butter just before you are ready to top the salmon. Otherwise, the breadcrumbs will become soggy.
- 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.Pro tip - Brush the aluminum foil with oil to prevent the salmon skin from sticking to the foil.
- 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 become tender, paler, and opaque.The recommended internal temperature for cooking salmon is- medium 145 F to 147 F or 60 to 63°C. - But, it can also be served at medium-rare 122 to 127°F or 50 to 53°C (this is what I served my salmon).Pro tip - Resting after baking will continue to cook the salmon further.
- When you take it out of the oven, let it cool for at least 5 to10 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.
Recipe 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)
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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