Description
A simple and delicious Parmesan Crusted Salmon recipe featuring a crispy, flavorful herb and garlic topping baked to perfection. Perfect for an elegant yet easy main course.
Ingredients
Scale
Main Ingredients
- 1.5-2 pound whole wild salmon fillet
- 1/4 cup plain breadcrumbs
- 1/4 cup parmesan cheese grated
- 2 cloves garlic minced
- 1 tablespoon thyme and chives finely chopped
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven: Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with foil or parchment paper. Place the salmon fillet on the prepared baking sheet.
- Prepare crumb mixture: In a small bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, and finely chopped thyme and chives. Drizzle the melted butter over the mixture, then season with salt and pepper. Mix thoroughly by hand to coat the breadcrumbs evenly with butter.
- Apply crust: Evenly sprinkle the breadcrumb mixture over the top of the salmon fillet, pressing gently so it adheres to the fish.
- Bake the salmon: Bake in the preheated oven for 12 minutes until the salmon is cooked through and the crust has turned golden brown.
- Broil if needed: If the crust isn’t browned to your liking, turn on the broiler and broil the salmon for 1 minute, then remove from the oven immediately.
- Serve: Serve the Parmesan crusted salmon warm for the best flavor and texture.
Notes
- Storing Leftovers – Leftover crusted salmon is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating – To avoid overcooking, reheat leftover salmon by broiling it for 2-3 minutes to crisp the crust and gently warm the meat.
- Herb Variations – You can substitute thyme and chives with dill, parsley, or basil according to preference.
- Butter Substitute – For a lighter version, substitute butter with olive oil but expect a slightly different texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
