The 30-minute crispy, smoky, and slightly spicy crust matches the soft, flaky salmon flesh perfectly. It's hands-down the best recipe for a crusted salmon.
Rinse salmon with cold water and pat dry with paper towels. Place skin side down in a baking pan greased with olive oil.
In a small bowl combine the mayo, parmesan, Italian seasoning, cayenne pepper, old bay seasoning, lemon pepper, smoked paprika, and salt. Spread evenly over the salmon.
Crush croutons leaving some bigger pieces for the texture. This is done easily by placing croutons in a Ziploc bag and hitting it a few times with a meat mallet or use a rolling pin. Sprinkle the croutons evenly over the mayo mixture. Dust with more smoked paprika.
Bake for 15-20 minutes or until bread crumbs get toasty and salmon easily flakes with a fork. Garnish with parsley if desired.
Notes
Don't substitute smoked paprika with the regular one, it will lack flavor.
Serve with a side of rice and broccoli or another favorite vegetable.
This is a perfect dish to entertain your guest, to serve on holidays, or your weeknight dinner.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.