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Homemade Baked Salmon with Parmesan Herb Crust photo

Baked Salmon with Parmesan Herb Crust

A crisp, cheesy herb crust tops tender baked salmon for an easy, elegant weeknight or dinner-party main.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Measuring cups and spoons
  • small spatula or brush
  • Meat Thermometer

Ingredients
  

  • 3 pound salmon fillet skin-on, bones removed
  • 1.5 cup panko bread crumbs
  • 0.5 cup Parmesan cheese grated
  • 0.33 cup fresh parsley minced
  • 3 tablespoon fresh chives minced (dill is a tasty substitute)
  • 2 clove garlic minced
  • 1 tablespoon fresh thyme minced, leaves only
  • 1 lemon zested
  • 6 tablespoon salted butter melted and divided
  • 1.5 tablespoon lemon juice freshly squeezed
  • lemon slices or wedges for serving
  • fresh parsley minced, for garnish (optional)

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Place the salmon fillet skin-side down on the prepared baking sheet and pat it dry with paper towels.
  • In a bowl, combine panko, grated Parmesan, minced parsley, chives, garlic, thyme leaves, and lemon zest.
  • In a separate small bowl, mix 3 tablespoons of the melted butter with the lemon juice.
  • Brush half of the butter-lemon mixture evenly over the top of the salmon.
  • Stir the remaining melted butter into the panko mixture until evenly moistened.
  • Spoon the panko mixture onto the buttered salmon and press firmly to form an even crust.
  • Bake the salmon at 425°F (220°C) for 20 to 25 minutes, until the crust is golden and the salmon flakes easily or reaches 145°F (63°C) in the center.
  • If the crust is browning too quickly, tent loosely with foil, lower the oven rack, or reduce oven temperature to 400°F (200°C) to finish cooking.
  • Remove from the oven and let the salmon rest 3 to 5 minutes before serving with lemon wedges and a sprinkle of minced parsley.

Notes

  • Pat the salmon dry so the crust adheres well.
  • Use fresh lemon and herbs for best flavor.
  • Check doneness with a meat thermometer for accuracy.
  • Press the crust firmly to help it stay on while baking.