This Parmesan Crusted Salmon is a weeknight dinner hero that feels fancy but comes together in minutes. The savory crust of Parmesan, breadcrumbs, and herbs bakes into a golden, crispy shield over tender, flaky salmon. It’s an elegant, restaurant-worthy dish with minimal effort.

Why You’ll Love This Parmesan Crusted Salmon

• Effortless elegance: Just a few pantry staples and 20 minutes for a stunning result.
• Perfect texture: A crisp, golden crust gives way to incredibly moist, flaky salmon.
• Versatile favorite: Equally perfect for date night or a simple family meal.
• Savory depth: Nutty Parmesan, garlic, and herbs create a rich umami flavor.

Ingredients & Tools

• 2 (6-ounce) salmon fillets, skin-on or skinless
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup Panko breadcrumbs
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh dill, chopped
• 1 clove garlic, minced
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon smoked paprika
• 2 tablespoons unsalted butter, melted
• To taste salt and black pepper
• 1 tablespoon olive oil
• Lemon wedges, for serving

Tools: A small mixing bowl, a baking sheet, parchment paper or a silicone baking mat, and a small brush or spoon for applying the butter.

Notes: Don’t use pre-shredded Parmesan—the anti-caking agents prevent proper melting and crisping. Freshly grated cheese gives a golden, lacy crust.

Nutrition (per serving)

Serves: 2 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Salmon selection is key. Look for fillets that are of even thickness, ideally from the center cut. This ensures they cook at the same rate. If one end is much thinner, it can overcook before the thicker part is done.
• Why fresh herbs? While dried herbs can work in a pinch, fresh parsley and dill bring a much brighter, more vibrant flavor that really cuts through the richness of the Parmesan and mayonnaise. They make the dish taste fresher and more balanced.
• The power of Panko. I really prefer Panko breadcrumbs over traditional fine breadcrumbs for this recipe. Their larger, flakier texture creates a much lighter and crispier crust that doesn’t get dense or soggy.
• Don’t skip the mayo. It might seem like an odd addition, but mayonnaise is the secret weapon here. It acts as a glue for the crust, adds a subtle tang, and its fat content helps the topping brown beautifully while keeping the salmon incredibly moist.

How to Make Parmesan Crusted Salmon

Storage & Freshness Guide

• Fridge: Cool completely, store in an airtight container for up to 2 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Thaw in fridge before reheating.
• Reviving: Reheat in a 350°F oven until warm to restore crispness; avoid microwaving.

Serving Suggestions

Complementary Dishes

• Garlic Mashed Potatoes — The creamy, comforting potatoes are the perfect canvas for the flavorful, crispy salmon. They soak up any extra juices beautifully.
• A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a fresh, crisp contrast that cuts through the richness of the dish.
• Roasted Asparagus — Tossed with a little olive oil, salt, and pepper and roasted alongside the salmon, it’s an easy, elegant, and complementary side.

Drinks

• A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lemon in the recipe and cleanse the palate between bites of the rich fish.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence is refreshing and the lemon again ties the whole meal together beautifully.
• A Light Pinot Noir — If you prefer red, a low-tannin Pinot Noir has enough acidity to pair well without overpowering the delicate salmon.

Something Sweet

• Lemon Sorbet — A scoop of tangy, refreshing sorbet continues the citrus theme and provides a light, palate-cleansing finish to the meal.
• Vanilla Panna Cotta — Its smooth, creamy, and subtle flavor is a lovely, simple dessert that doesn’t compete with the savory notes of the main course.
• Dark Chocolate Truffles — Just one or two rich, intense truffles offer a sophisticated and decadent end to your dinner.

Top Mistakes to Avoid

• Using wet salmon. If you don’t pat the fillets dry, the mayonnaise mixture won’t stick properly, and the crust will likely separate and slide off during baking. I’ve messed this up before too—it’s a sad sight!
• Overmixing the crust. Just toss the dry ingredients gently with a fork. If you pack it down or mix it too vigorously, the crust can become dense instead of light and flaky.
• Overcooking the salmon. Salmon continues to cook from residual heat after it comes out of the oven. Pull it out when it’s just slightly underdone in the very center, and let carryover cooking do the rest. Overcooked salmon becomes dry and chalky.
• Skimping on the pressing. When you apply the crust, really press it down firmly. A light sprinkling won’t form that cohesive, crispy layer we’re aiming for and can result in a spotty, uneven topping.

Expert Tips

• Tip: For an extra flavor boost, toast your Panko breadcrumbs in a dry skillet over medium heat for a few minutes until light golden brown before mixing them with the Parmesan. This deepens their nutty flavor and guarantees an even crispier result.
• Tip: If your salmon has skin on, you can still make this recipe! Just place it skin-side down on the baking sheet. The skin will get crispy and act as a natural cooking rack, and it’s easy to leave on the plate when you eat.
• Tip: For a little kick, add a pinch of red pepper flakes or a dash of cayenne pepper to the breadcrumb mixture. It adds a subtle warmth that plays really nicely with the Parmesan.
• Tip: If you have a convection oven, use the convection roast setting at 375°F (190°C). The circulating air will help the crust get even crispier and more evenly browned all over.

FAQs

Can I use a different type of fish?
Absolutely! This crust works wonderfully on other firm, mild white fish like cod, halibut, or sea bass. Just keep a close eye on the cooking time, as thinner fillets will cook much faster. The principle is the same—a firm fish will hold up best under the weight of the crust without falling apart.

Can I make this ahead of time?
You can assemble the salmon with the crust up to a few hours ahead of time. Keep it covered in the refrigerator until you’re ready to bake. I wouldn’t recommend doing it much further in advance, as the salt in the crust can start to draw moisture out of the salmon, potentially making it a bit watery.

My crust isn’t browning. What did I do wrong?
This usually happens for one of two reasons. First, your oven might not be hot enough—an oven thermometer is a great tool to check for accuracy. Second, you might have skipped the melted butter drizzle. The fat in the butter is crucial for promoting beautiful, even browning and crispness.

Is it okay to use dried herbs instead of fresh?
You can, but use only one-third the amount since dried herbs are more potent. The flavor will be a bit different—more earthy and less bright—but it will still be delicious. For example, use 1 teaspoon of dried parsley instead of 1 tablespoon fresh.

How do I know when the salmon is perfectly cooked?
The most reliable method is to check the internal temperature with an instant-read thermometer. You’re aiming for 125-130°F (52-54°C) in the thickest part for medium-rare to medium. If you don’t have a thermometer, gently press the top—it should feel firm but still have a little give, and flake apart easily.