This parmesan crusted salmon recipe is a quick and easy way to make flakey, flavorful salmon filets. Topped with a panko crust and baked until perfectly tender and golden in only 35 minutes.
Why this recipe works
Salmon filets rubbed with Dijon mustard followed by a panko and parmesan coating that’s baked until crispy with a fork-tender interior. Yep, sign me up. This easy panko crusted salmon recipe comes together quickly with hardly any prep. It’s seriously as simple as brush, coat, and then bake.
Salmon is an excellent base for all things flavor and texture. Its neutral profile leaves so much room for extra goodies thrown into the mix. We have a whole heap of salmon recipes next to this crusted salmon that you can choose from for your next fish dinner. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – You can purchase salmon filets individually or buy a whole center-cut salmon and cut them yourself. Be sure to cut into filets while the fish is raw. I recommend center-cut salmon because you get a nice even thickness between each filet after slicing which also means they will cook evenly.
How to Make Crusted Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 425 F.
- Cut salmon into 4 filets and set aside.
- Mix together Panko bread crumbs, plain bread crumbs, parmesan cheese, Old Bay seasoning, and garlic salt. Place into a breading tray.
- Brush all flesh sides of each salmon filet (not the skin) generously with Dijon mustard.
- Press the prepared salmon into the bread crumb mixture, making sure to coat all sides except the skin.
- Place skin side down on baking sheet and bake for 15-20 minutes.
CHEF TIP – Always cook fish with the skin side down. If you place the fish skin side up, the fish will cook and begin to flake, making it fall apart as you lift it.
Frequently Asked Questions & Expert Tips
We highly recommend using raw or thawed salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using. Otherwise, all the flavor and breadcrumbs will slip right off as it bakes in the oven.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in an aluminum foil-covered baking dish in a 350F oven until warmed through, around 10-15 minutes.
Serving Suggestions
Serve your parmesan crusted salmon with steamed or roasted veggies such as broccoli, green beans, Brussels sprouts, or asparagus. It also pairs well with a heaping scoop of mashed potatoes or rice. Top everything off with a squeeze of lemon and enjoy!
More Salmon Recipes
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Crusted Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds center cut salmon
- ½ cup Panko breadcrumbs
- ¼ cup plain breadcrumbs
- ½ cup grated parmesan cheese
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic salt
- 2 Tablespoons Dijon mustard
Things You’ll Need
Before You Begin
- You can purchase salmon filets individually or buy a whole center-cut salmon and cut them yourself. Be sure to cut into filets while the fish is raw. I recommend center-cut salmon because you get a nice even thickness between each filet after slicing which also means they will cook evenly.
Instructions
- Preheat oven to 425 F.
- Cut salmon into 4 filets and set aside.
- Mix together Panko bread crumbs, plain bread crumbs, parmesan cheese, Old Bay seasoning, and garlic salt. Place into a breading tray.
- Brush all flesh sides of each salmon filet (not the skin) generously with Dijon mustard.
- Press the prepared salmon into the bread crumb mixture, making sure to coat all sides except the skin.
- Place skin side down on baking sheet and bake for 15-20 minutes.TIP – Always cook fish with the skin side down. If you place the fish skin side up, the fish will cook and begin to flake, making it fall apart as you lift it.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in an aluminum foil-covered baking dish in a 350F oven until warmed through, around 10-15 minutes.
Nutrition
Chef Antoine Davis
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