Baked Parmesan Crusted Salmon
This baked parmesan crusted salmon is crispy, cheesy, and packed with flavor. Ready in under 30 minutes, it’s an easy and delicious meal for any night of the week!
Servings: 4
Ingredients
- 1 lb salmon 4 filets
- 2 teaspoons olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ⅓ cup grated parmesan cheese
- 1 teaspoon fresh or dried basil or dried
- 1 teaspoon fresh or dried parsley
- ½ teaspoon garlic powder
- lemon slices for serving
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
- Pat salmon dry and place skin side down on baking sheet. Rub olive oil over salmon flesh, drizzle with lemon juice and season with salt and pepper.
- Combine grated cheese, basil, parsley and garlic powder in a small bowl. Cover the top of each filet with some of the cheese mixture and press down with your hands to help the mixture stick.
- Place salmon in the preheated oven for about 10-12 minutes or until salmon is cooked through and flakes easily with a fork. I like to broil the salmon for the last two minutes to get a brown and crisp crust. Just be sure to use foil instead of parchment if you’re going to broil. Serve salmon with a slice of lemon.
Notes
- Storing leftovers: Store leftover salmon in an airtight container in the fridge for up to 3 days. To keep the crust from getting soggy, place a paper towel in the container to absorb excess moisture.
- Reheating: Warm leftovers in a 350°F oven for about 10 minutes or until heated through. You can also use an air fryer at 325°F for 5-7 minutes to crisp up the Parmesan topping again. Avoid microwaving, as it can make the salmon rubbery.
Nutrition
Serving: 1 filet | Calories: 373kcal | Carbohydrates: 2g | Protein: 42g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 107mg | Sodium: 225mg | Potassium: 855mg | Fiber: 1g | Sugar: 1g