Description
This Parmesan Crusted Salmon recipe features a wild salmon fillet topped with a flavorful crust of breadcrumbs, parmesan cheese, garlic, and fresh herbs, baked to perfection with a golden, crispy finish. It’s a simple yet elegant dish perfect for a healthy dinner.
Ingredients
Scale
Salmon
- 1.5-2 pound whole wild salmon fillet
Crust Mixture
- 1/4 cup plain breadcrumbs
- 1/4 cup parmesan cheese grated
- 2 cloves garlic minced
- 1 tablespoon thyme and chives finely chopped
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil or parchment paper and place the salmon fillet on it.
- Prepare Crust Mixture: In a small bowl, mix the breadcrumbs, parmesan cheese, minced garlic, thyme, and chives. Drizzle the melted butter over the mixture, then season with salt and pepper. Mix thoroughly with your hand to coat the breadcrumbs evenly in butter.
- Apply Crust: Evenly sprinkle the breadcrumb mixture over the top of the salmon fillet, covering it completely.
- Bake Salmon: Bake the salmon in the preheated oven for 12 minutes until the salmon is cooked through and the crust turns golden brown. If the crust isn’t browned to your liking, switch the oven to broil and broil for 1 minute, then remove promptly.
- Serve: Serve the salmon warm fresh from the oven for the best flavor and texture.
Notes
- Storing Leftovers – Keep leftover crusted salmon in an airtight container in the refrigerator for up to two days; however, it is best enjoyed fresh for crispiness.
- Reheating – Reheat gently by broiling for 2-3 minutes to warm the meat and re-crisp the crust without overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
