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Parmesan Crusted Salmon is on the table in under 15 minutes, topped with a golden, five-ingredient crumb that is packed with flavor. It is restaurant quality baked salmon made right in the comfort of your own kitchen.
Garlic, parmesan, and juicy salmon. What’s not to love? This oven baked salmon is one of our absolute favorites. It sits proudly alongside other easy sheet pan salmon recipes on the blog like our Honey Garlic Butter Salmon (now with a video!), Lemon Garlic Baked Salmon, and Honey Garlic Salmon. Quick, simple, and bursting with flavor, it tastes like something straight out of a professional kitchen.
Why This Parmesan Crusted Salmon Works
This Parmesan Crusted Salmon delivers on every front—crispy, buttery, and bursting with flavor in every bite. The garlic parmesan crumb turns golden and crunchy in the oven, adding a beautiful contrast to the tender, flaky salmon underneath. And with just a handful of ingredients, it’s proof that simple really can be spectacular.
It’s also incredibly fast and fuss-free. From prep to plate in under 15 minutes, this recipe makes an easy weeknight dinner feel like something special. Whether you’re entertaining or just craving something satisfying, this one brings restaurant-level flavor with barely any effort.
What Goes Into This Recipe
This crusted salmon recipe comes together with just a few everyday ingredients, but the flavor and texture feel anything but ordinary. That golden crust over tender salmon is all thanks to the perfect combination of simple pantry staples.
You’ll need:
- Salmon fillet – rich and flaky, it serves as the perfect base for the crispy topping
- Parmesan cheese – adds a salty, nutty layer of flavor that browns beautifully in the oven
- Breadcrumbs – create a golden, crunchy crust that holds all the flavor together
- Garlic – infuses the topping with deep, savory notes that complement the salmon perfectly
Note: Please see recipe card at bottom for full ingredient list with measurements.
How To Make Parmesan Crusted Salmon
- Prep the Oven and Salmon: Position a rack in the middle of your oven and preheat to 400°F (200°C). Line a baking sheet with foil, place the salmon fillet skin side down, and set it aside.
- Make the Crumb Topping: In a small bowl, combine breadcrumbs, parmesan, parsley, and garlic. Pour in butter, season with salt and pepper, and mix until fully combined and evenly coated.
- Coat and Bake: Press the crumb mixture over the salmon. Lightly spray with cooking oil, then bake uncovered for 12–15 minutes, or until the salmon flakes easily.
- Serve and Enjoy: Serve hot with lemon wedges and an optional squeeze of juice. Pair with a fresh salad, steamed vegetables, rice, or creamy mashed potatoes.
This easy breaded salmon pairs beautifully with a mix of comforting and bold sides that round out the meal without overpowering the star of the show.
Try it with a scoop of Buttery Mashed Cauliflower for a creamy, low-carb alternative that still feels indulgent. For something cozy to start, a bowl of Butternut Squash Soup brings a touch of sweetness and warmth that complements the savory crust. And if you’re after a fun mix of flavors, serve it alongside Barbecue Soy Chicken Drumsticks—the smoky, tangy glaze contrasts deliciously with the crisp, cheesy salmon topping.
Recipe FAQ’s
A chilled white wine works beautifully with this Parmesan Crusted Salmon. Try a fruity rosé (sparkling if possible), Riesling, Pinot Gris, or White Pinot Noir. These all balance the richness of the crust and highlight the flavor of the salmon.
It typically takes 12 to 15 minutes, depending on the thickness of your salmon fillet. We like ours slightly pink in the center for a juicier texture. If you prefer it well done, go for the full 15 minutes or a little longer—just be careful not to overcook it.
Yes, you can. Just be extra gentle when transferring it to and from the tray, as skinless fillets can be more delicate. The crumb topping still holds beautifully either way.
Watch Us Make This Crispy Garlic Parmesan Salmon Right Here:
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Crispy Garlic Parmesan Salmon
Ingredients
- 2 pounds side wild salmon fillet
- 2/3 cup plain breadcrumbs
- 2/3 cup parmesan cheese grated
- 1/4 cup fresh parsley finely chopped
- 4 cloves garlic minced
- 1/3 cup butter melted
- 1 pinch salt
- 1 pinch pepper
- 2 lemon wedges to serve
Instructions
- Position a rack in the middle of the oven. Preheat oven to 400°F | 200°C. Line a baking tray / sheet with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet; set aside.
- Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Using your hands (it’s easier than using a wooden spoon), mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
- Pour the mixture over the salmon, pressing it into the top until the fillet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb.
- Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.
- Serve with lemon wedges and a squeeze of lemon (optional). Team with a salad, steamed vegetables, rice or mashed potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this recipe at least once a week! We pair it with a caesar salad and a side of soup! It’s SO good! And you seriously can’t mess it up! I’ve probably made it at least 25 times now and it’s always SO good!!!
I did it !!! with Seabass and let me say it was delicious, thank you very much for this great recepie.
Great recipe! Took longer to cook than directed since my salmon cuts were thicker; about 30 minutes. Because the cuts were thicker, the amount of Parmesan crust was thicker. Thicker is not necessarily better. When we bit into the first bite there was way too much crust. We then had to slice and dice the salmon to mix the salmon with the crust. Not as pretty, but very tasty. The vote from the family it is a keeper.
Made this last night & it was super delicious. I used dried parsley & dill. My only problem was that it took 22 minutes to cook. But so worth the extra time. So moist & delicate. Thank you !
I have the same issue, mine always takes around 23 minutes as well.
I made this tonight and I am in love with this recipe! Easy and so delicious I used rainbow trout, which is similar to salmon but more affordable. Thanks for this wonderful recipe!
So delicious! Made this for Mother’s Day and it was a treat! Simple to make and it tasted like a restaurant dish. Will definitely be making again.
I don’t like cooking at all, I don’t find it enjoyable because the recipe takes to long or the food doesn’t come out as I would like it too. This recipe is AMAZING!!! It was easy to make and not a lot of ingredients. It will be in my rotation for the week. Thank you so much ! I look forward to more recipes you post!!
Thank you for posting..What side dishes did you have with it?
This was one of the very best recipes With salmon I’ve tried so far !!Thank you so much will be making this again soon
P.S. I’m sorry I don’t have a picture, but my husband finished it before i had the chance- a true testament to a DELICIOUS dish!!!!
I make a delicious grilled salmon (and I’m not even sure why it comes out so consistently good) That being said I rarely want to cover my perfect salmon, but I’ve been SO EXCITED with MANY recipes on your site!!!!! IT WAS OUTSTANDING!!!!!!!! I can’t wait to make it again for company. Straight forward, easy and delicious!!!!!
Hi, I’m planning on making this for supper but I only have italian seasoned breadcrumbs and pecorino romano cheese. Do you think it’s ok to use? Also have you tried adding lemon zest in the crumb mixture? Thanks for recipe!
Huge hit at my house! I try to make salmon twice a week. I use the frozen salmon that’s individually wrapped so I cut this recipe in half. Used dill instead of parsley…perfect! I also saw someone mention lemon zest in the breading, I’ll have to try that next time!!
I tried this for the first time and it was so delicious I will be making this dish again