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Crispy Parmesan Crusted Salmon - Golden, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 2 tablespoons olive oil, plus more for brushing
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, finely minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup panko breadcrumbs (or regular breadcrumbs)
  • 1 teaspoon Italian seasoning (or a mix of dried parsley, basil, and oregano)
  • 2 tablespoons fresh parsley, chopped (optional for garnish)
  • Lemon wedges, for serving

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it. Pat the salmon dry with paper towels.
  2. Season the fish: Place salmon on the baking sheet. Brush the tops with a thin layer of olive oil and sprinkle with salt and pepper.
  3. Make the flavor base: In a small bowl, stir together Dijon, minced garlic, lemon zest, and lemon juice. Spread a light coating over the top of each fillet.
  4. Mix the crust: In another bowl, combine Parmesan, panko, Italian seasoning, and 2 tablespoons olive oil. The mixture should be slightly damp and clumpy.
  5. Top the salmon: Press the Parmesan mixture gently onto the Dijon-coated side of each fillet, dividing it evenly. Don’t pack it too hard—just enough to adhere.
  6. Bake: Bake for 10–12 minutes, depending on thickness. For extra color, switch to broil for the last 1–2 minutes. The crust should be golden and the salmon should flake easily.
  7. Check doneness: Aim for an internal temperature of 125–130°F for medium, or 145°F for fully cooked, measured in the thickest part.
  8. Rest and serve: Let the salmon rest for 3 minutes. Sprinkle with fresh parsley and serve with lemon wedges.