This crispy, smoky, slightly spicy parmesan-crusted salmon will knock your socks off! The soft, flaky baked salmon recipe melts in your mouth. Did I mention it's done in only 30 minutes?
Estimated reading time: 6 minutes
Salmon is a regular feature on our menu - you'd be missing out if it wasn't part of your weekly routine!
The parmesan-crouton crust is the perfect combination of crunchy, smoky, and cheesy goodness, while the fish is perfectly cooked.
The result is a dish full of flavor and texture, sure to leave everyone satisfied. Plus, it's an easy recipe to put together so that you can have a delicious dinner on the table in no time.
🐟 Why You'll Love This Parmesan-Crusted Salmon
✔ A flavorful combination of herbs, spices, and parmesan cheese.
✔ This is a perfect dish to entertain guests, serve on holidays, or for your weeknight dinner.
✔ Juicy and flaky flesh.
✔ A simple and flavorful crust.
🛒 Ingredients and Notes
🔪 Instructions
- Salmon - We prefer wild Alaskan sockeye with skin-on or freewheeling fish from the Pacific, but farm-raised Atlantic salmon is more affordable. You can use individual fillets, also called portions or steaks (as pictured), or a whole fillet (filet).
- Olive oil - Sub with oil of your choice or butter. *Do not use it if you want to discard the skin (see the Top Tip below).
- Mayonnaise - Your favorite brand.
- Grated parmesan cheese - One of the critical ingredients for this dish!
- Italian seasoning - I found this herb grinder to taste the best.
- Cayenne pepper - Add more if you like extra heat.
- Old Bay seasoning - I urge you to pick up this seasoning. I always use it on fish and chicken, but it's also great on anything else, including salads!
- Lemon pepper seasoning - You can use freshly ground black pepper mixed with lemon zest.
- Smoked paprika - Don't substitute with Hungarian paprika! This smoked version adds a deep flavor and color. You can always use leftovers in other dishes like roasted cauliflower or as a rub for roasted meats and poultry.
- Croutons - Italian-style croutons add extra flavor, but you can also use garlic-flavored instead and gluten-free if you have gluten restrictions.
Step 1
- Combine all the spices with mayo and parmesan cheese; set aside.
Step 2
- Rinse fish with cold water and pat dry with a paper towel.
- Spread the parmesan-mayo mixture evenly on top of the salmon.
Step 3
- Sprinkle crushed croutons evenly over the mayo mixture.
- Bake for 20 minutes in a 375 F preheated oven or until bread crumbs get toasty and salmon easily flakes with a fork.
📝 NOTE: Looking for the FULL recipe to print? Find the complete list of ingredients and detailed instructions in the recipe card below.
👩🍳 Expert Tips
- For an unforgettable flavor, don't settle for regular paprika when smoked is what you need. Smoked paprika has the perfect smoky-sweet taste your dish deserves!
- Don't overcook the salmon. Prepare it until it is medium to medium-well (135-145 F internal temperature) and the flesh is tender and opaque (*see the Food Safety section below).
- Let the parmesan-crusted salmon cool for at least 5 to 10 minutes before serving.
💡 Top tip
Wild-caught salmon skin is an excellent choice for those who want to try it, but it must be descaled and oiled. Otherwise, place the fish skin-side down on an ungreased aluminum foil. When baked, the skin will stick to the foil, and you can easily separate the flesh with a fish spatula.
👉 Variations
- Consider using other herbs depending on what you have on hand. Try dill, oregano, rosemary, thyme, basil, or marjoram.
- Try substituting parmesan with pecorino cheese, or use a combination of both.
- The mayo adds richness to the dish. If you'd prefer a less rich flavor, use egg wash to coat the fillets before topping them with parmesan and herbs.
- This parmesan crouton crust is also great on tilapia or other white fish.
❓ Frequently Asked Questions
Mild in flavor, it has a juicy meat texture. Amino acids in fish lower blood sugar levels. Salmon is beneficial for diabetics and those who want to prevent this disease.
The combined action of the antioxidants selenium, vitamin D, and omega-3 acids stimulates the action of insulin. As a result, sugar is absorbed faster, and its level in the blood decreases. Enough reasons to include this healthy and delicious meal in your menu rotation!
Bake salmon uncovered. It will take 6 to 9 minutes per 8 ounces of dressed salmon (as in this crusted recipe). Don't let your fish get overcooked - always check it at the earliest recommended baking time!
This salmon is an excellent main course to serve for a dinner party. Pair it with Swiss Chard and Potatoes and a simple salad like this cucumber salad. Or consider serving it with a side of rice and broccoli, green beans, or another favorite vegetable.
It is best to enjoy this dish fresh. However, if you have leftovers, transfer them to an airtight container and keep them in the refrigerator for up to 3 days.
✅ Food Safety
- Cook salmon to a minimum temperature of 145 °F (62.8 °C), but if you prefer medium-rare, cook until the temperature reaches 135 °F (57 °C). Don't have a thermometer on hand to check the doneness? No worries! Just grab a fork and give it a little flake test. When the fish starts to separate, you'll know it's cooked perfectly.
- Do not use the same utensils on cooked food that previously touched raw fish/meat.
- Wash hands after touching raw fish.
- Don't leave any seafood sitting out at room temperature for extended periods.
See more guidelines at USDA.gov.
🐟 More Delicious Salmon Recipes!
🧡 LIKED THIS RECIPE? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. 😋 HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Parmesan Crusted Salmon
EQUIPMENT
- baking sheet or pan
- Paper towels
Ingredients
- 4 salmon steaks, or a whole filet
- 1 tablespoon olive oil, optional, see notes
- ½ cup mayonnaise
- ⅓ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- ¼ teaspoon cayenne pepper, or to taste
- 1 teaspoon old bay seasoning
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon smoked paprika, plus more for dusting
- ½ teaspoon salt
- 1 cup Italian style croutons
- fresh parsley for garnish, optional
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, combine the mayo, parmesan, Italian seasoning, cayenne pepper, old bay seasoning, lemon pepper, smoked paprika, and salt; set aside.
- Crush croutons leaving small chunks for the texture. This is done quickly by placing croutons in a Ziploc bag and hitting them a few times with a meat mallet or rolling pin.
- Rinse salmon with cold water and pat dry with paper towels. Place skin side down in a baking pan greased with olive oil or lined with ungreased aluminum foil (*see notes below).
- Spread the parmesan-mayo mixture evenly on top of the salmon. Sprinkle the croutons evenly over the mayo mixture - dust with more smoked paprika.
- Bake for 15-20 minutes or until croutons get toasty and salmon easily flakes with a fork; garnish with parsley if desired.
Notes
- For an unforgettable flavor, don't settle for regular paprika when smoked is what you need. Smoked paprika has the perfect smoky-sweet taste your dish deserves!
- Don't overcook the salmon. Prepare the salmon until it is medium to medium-well (135-145 F internal temperature) and the flesh is tender and opaque (*see the Food Safety section below).
- Let the salmon cool for at least 5 to 10 minutes before serving.
- If you're not eating the skin (in which case it should be descaled), place the unscaled fish skin-side down on an ungreased aluminum foil. When baked, the skin will stick to the foil, and you can easily separate the flesh with a fish spatula.
- Bake salmon uncovered. It will take 6 to 9 minutes per 8 ounces of dressed salmon (as in this crusted recipe).
- Serve it with a side of rice and broccoli, green beans, or another favorite vegetable or over fresh salad greens.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Update Notes: This recipe was originally published in November 2017 and updated in February 2023 with new photos and recipe tips.
Jasmin b says
This was really really yummy I found this recipe and your name is Jas too so I was like this is a sign. My salmon came out really well I enjoyed every bit!!!
Jas says
Welcome, fellow namesake (my full name is Jasminka). I'm so glad you liked this salmon recipe and hope it will stay on your menu rotation. 🙂
Sheri says
This looks delicious! Thanks for joining the To Grandma’s House We Go link party! Your post has been pinned!
Jas says
Thank you, Sheri! Have a lovely day.
Jelica says
This looks amazing Jas! I love salmon and love the idea of having one with a bit of crunch!
Jas says
Thanks, Jelica! The crunch is perfect with the tender flesh. 🙂
Miz Helen says
I just pinned this delicious Crusted Salmon! Thanks so much for sharing with us at our Thanksgiving Edition of Full Plate Thursday! Hope you have a great week and come back soon!
Miz Helen
Jas says
Thank you, and thanks for the 5-star review! We LOVE this recipe.
Amber Harrop says
I am a big salmon fan and this recipe looks fantastic Jas
Jas says
Thanks for the 5-star review, Amber. This recipe is my favorite!
Teresa says
Hi Jas, I was so glad to see that you had shared this recipe at Party in Your PJs! I am trying to find more fish recipes and this sounds delicious! I will be trying it very soon. I pinned and shared on social media.
Jas says
I'm so glad you like it, Teresa! Thank you and have a great week!
Cindy says
This looks YUMMY!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
Jas says
Thank you, Cindy!
Kelly @ Kelly Lynns Sweets and Treats says
That crust looks amazing! Thanks for sharing at Friday Frenzy Link Party! PINNED!
Jas says
Thank you!
Judith Graber says
I never would send my hubby shopping as he would come home with everything except for what I sent him to get. I love salmon and you have indeed created a wonderful crust with lots of good flavors. Thanks for sharing with Fiesta Friday.
Jas says
Good to know my husband is not the only one, lol. Thanks, Judith!
frugal hausfrau says
I can see why you call this the best! It looks exquisite!
Mollie
Jas says
Thank you, Mollie! 🙂
Herlina Kwee | Making LOL says
Hmm... I love salmon. Add cheese and cayenne to it, I love it even more. This recipe looks really delicious.
Jas says
Thank you, it really is so delicious. 🙂
Sam Ferguson says
This looks really delicious. I eat a lot of salmon so I'm always on the hunt for new ideas. Thanks so much. #BrilliantBlogPosts
Jas says
Thanks, Sam!
Jann Olson says
I have made salmon with a parmesan crust before and it was delicious! Thanks for sharing with SYC.
hugs,
Jann
Jas says
I don't' think you can go wrong with salmon, no matter what 🙂
Donna Reidland says
This looks delicious! I’m pinning so I can try it as soon as Thanksgiving is over.
Jas says
Thank you, Donna! Let me know how you liked it. 😀 Hope you have a nice Thanksgiving!
Julie says
Hello Jas, this salmon dish looks delicious. I would love to make this sometime.
Thanks for sharing the recipe at Cooking and Crafting with J&J.
Enjoy the week.
Julie
Jas says
Hello Julie, I hope you make it someday and let me know how you liked it 🙂
Jhuls @ The Not So Creative Cook says
Wow! This looks like a very delicious meal!! 😀 Thanks for sharing!
Jas says
Thanks, Jhuls! We are obsessed with it, LOL.
Mother of 3 says
That sounds so yummy and flavorful. We make a similar dish with chicken and pork so I can't wait to try this with salmon. Pinned.
Jas says
Oh, I never tried it on chicken or pork for the fear of my topping getting burned before the meat is done. Do tell, please! I'm intrigued 😀
Mrs Shoes says
When I was a kid there were years when we ate the regular prairie proteins (beef, pork, chicken) and some years (my Dad was a Search & Rescue Leader=travel to remote areas) when we ate all wild. My family never did live by an ocean (though I did for a lot of years as an adult - but still gained no better palette (sp?) because, happy meal budget: spoiler - no fresh salmon at McDs).
I've eaten a lot of pike, a lot of pickerel, a lot of trout, some cod, and even some ling (tip: eat it HOT), but that's my fresh fish experience.
So my Mom was Queen of tinned Salmon... she loved it. She made us love it, whether we wanted to or not. I still love it (had to be said). You won't ever have to share your fresh salmon with a rube like me, but give me a tinned salmon cake recipe & I'll be all over it.
Jas says
Mrs. Shoes, when I was a kid I hated food. I mean, I HATED it! Not just some dishes, but food in general. Mom was dragging me to doctors all the time to find out what was wrong with me. No appetite and gag reflex on food. That all changed when I got pregnant with my daughter. Look at me now, ha! Mom was and is an excellent cook, but if I'd only cook what she cooked, I'd be rotating same meals over and over. If I'd only eat what I ate as a child, I'd be as skinny as then, lol! Thankfully, my palate changed and I love exploring new flavors and gaining a new appreciation for food. Life would be so boring otherwise. 😉