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This simple baked parmesan crusted salmon recipe is a delicious way to enjoy this popular flaky fish, and an upgrade from simple baked salmon. Not only is this garlic parmesan salmon made with simple ingredients, but it’s also incredibly easy to make. Serve it with a simple veggie side (roasted asparagus is a perfect one!) and dinner is ready in just 20 minutes.
This easy garlic parmesan crusted salmon is a great example of quick and simple salmon dinners that we eat regularly around here! If you love salmon, be sure to try out my basil pesto salmon, salmon patties, creamy Tuscan salmon, or smoked salmon cucumber bites for other delicious and healthy salmon recipes.
Why You’ll Love This Parmesan Crusted Salmon Recipe
- Fresh herb and savory parmesan crust
- Perfectly cooked salmon that’s nice and tender
- Simple ingredients
- Just 10 minutes to prep and 10 minutes to cook
- Delicious way to enjoy healthy salmon
Ingredients & Substitutions
This section explains how to choose the best ingredients for garlic parmesan crusted salmon, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Salmon – Look for a whole salmon fillet that’s about 2 lbs (learn more about choosing the best salmon in my pan seared salmon post!). If you can’t find it, you can also use individual salmon fillets, but the cooking time will be lower.
- Olive oil – Alternatively, avocado oil also works.
- Sea salt & black pepper
- Grated parmesan cheese – The refrigerated kind in the dairy section is higher quality than the canned kind in the center aisles. Don’t get shredded or shaved parmesan, as it won’t create the same crust.
- Fresh herbs – Dill and parsley are the best herbs for salmon. Look for deep green leaves without any yellowing or browning.
- Garlic powder – I use garlic powder, but you could also saute some fresh minced garlic and use that instead.
- Butter – Use unsalted.
How To Make Parmesan Crusted Salmon
This section shows how to make salmon crusted with parmesan with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. Place salmon onto a baking sheet lined with foil or parchment paper and drizzle with olive oil and lemon juice. Sprinkle with salt and pepper.
- Mix crust. In a small bowl, mix together parmesan cheese, parsley, dill, and garlic powder. Then, stir in melted butter until the mixture is crumbly.
- Top. Crumble parmesan herb mixture over the salmon, patting it lightly onto the fish to help it stick.
- Bake. Bake parm crusted salmon until the fish is cooked through and flakes easily.
TIP: If you want perfectly done salmon, check internal temperature using a meat thermometer. The ideal temp is 125 degrees F for medium rare, 130 degrees F for medium, or 140 degrees F for well done. It’s not absolutely required, but I like to let the salmon rest for a few minutes after removing from the oven.
Storage Instructions
- To store: Store leftover parmesan crusted salmon in the refrigerator for 2-3 days.
- To meal prep: If you want to prep this ahead, you can mix up the parmesan herb mixture and then when you’re ready to cook the salmon, you just need to top it and bake.
- To reheat: Reheat the salmon in a 350 degree F oven for best results. Microwaving is not recommended.
- To freeze: You can freeze the salmon for 2-3 months.
What To Serve With Parmesan Crusted Salmon
This baked salmon with parmesan herb crust just needs a simple veggie side dish, such as…
More Easy Salmon Recipes
If you like this parmesan crusted salmon recipe, you might also like some of these other easy salmon recipes:
Garlic Parmesan Crusted Salmon Recipe
Parmesan Crusted Salmon (20 Minutes!)
This EASY baked garlic parmesan crusted salmon recipe is ready in just 20 minutes! You'll love this perfectly flaky salmon fillet with garlicky parmesan crust on top.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
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Place the salmon onto the lined baking sheet. Drizzle the salmon all over with olive oil and squeeze lemon juice over it. Season both sides with sea salt and black pepper.
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In a small bowl, stir together the parmesan cheese, parsley, dill, and garlic powder. Add the melted butter and stir until crumbly. Crumble the mixture evenly over the salmon and pat lightly.
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Bake for 10-15 minutes, depending on the thickness of the fish, until the fish flakes easily with a fork.
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Recipe Notes
Serving size: 4 oz
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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55 Comments
Anne
0This is the ONLY salmon recipe that my family asks for! Guests also rave when this is served!
Emily
0I made it for dinner, and my sister loved it.
Raven
0This was really good! Loved it!
Rebecca Nilan
0Second time I’ve made this. It’s now my go to salmon recipe. Sooo good.
Ann
0This is my go-to recipe. It’s super easy and amazingly delicious! I can serve it to non-keto guests without hesitation!
Alyssa
0Has this recipe been revised? I thought I remembered there being a mixture of Mayo and garlic or something you put on the salmon first?
Wholesome Yum D
0Hi Alyssa, Maybe you are thinking about my baked salmon with mayo recipe, OR you might be thinking of a version with both mayo and parmesan, that got moved to the Wholesome Yum app, available on iPhone and Android. Hope this helps!
Erin
0I also vividly remember making this with a mayo spread that went on before the herbs.
Leslie Nebeker
0Yes I remember this also! I was confused so I consulted the reviews to see if others thought the same. I think you mix Mayo with garlic and lemon zest, spread it on the salmon but the crumble described in the new recipe is as described.
Maya | Wholesome Yum
0Hi Leslie, Erin, and Alyssa, Sorry about the confusion. It sounds like you’re referring to the recipe that is now in the free Wholesome Yum app, I updated my response above with links where you can find it for iPhone or Android. 🙂
Carrie
0Just made this last night and no doubt this will be a monthly regular in this household! I used a Norwegian Atlantic Salmon filet, paired it with garlic butter green beans, and even my fiancé who is not a big fan of salmon loved it!!! I did put it on broil for the last minute or so to give it more of a crunchy crust. Highly recommend this one!!!
Chey
0I’m so glad I’m not alone – I swear this used to have a mayo spread. 😭 it was so yummy, our go to, so hopefully I can remember it enough to wing it.
Stacey
0I’m on week one of a low carb diet, and this salmon along with your garlic parmesan shirataki noodles made this the ultimate feast! I couldn’t believe how delicious this was for being healthy! Thank you so much for having such yummy food. I can’t wait to try more of your amazing recipes.
Dawn O'Donoghue
0This is now my favouite way to cook Salmon.
Beth
0Oh wow! This garlic parmesan salmon is so delicious and has so much flavor! My daughter and I love this recipe, so delicious for lunch or dinner! Definitely making this again!
Toni
0This was a really huge hit at my house! A new favorite meal for my kids!
Shari Griffith
0Super delicious! We will definitely make it again!
C
0It’s hard to talk about this recipe without gushing, because I love it so much!
But let’s start with this: It’s decadent! It’s delicious! It always comes out perfect.
I’m an experienced cook. And have always adored broiled seafood. Salmon however, especially making it, is relatively new to me.
Not anymore.
This has become my favorite Broiled Seafood recipe!
From the moment I made it the 1st time I realized that this is white tablecloth,serve to your prospective parents in-law/New Boss-
Five Star, Restaurant, Quality.
It’s actually that good.
In fact, it’s always that good. It’s So good that if I don’t have enough salmon, and I often don’t because I don’t get to do the shopping as I’m disabled, I will add whatever white, seafood I have.& I’ll cover it all with this deliciousness.
I truly can’t say enough about this recipe.
First seems a little daunting. Takes a little bit of time. But every second is worth it. And now I have it memorized.
This is a beautiful thing you’ve created.
And I thank you for sharing it with me….
Doreen
0I made this recipe a few months ago and it was a huge hit in my house. A low carb delight that made my carb lovers happy, too. I’ve made other salmon recipes, since, but not as happy with the results. I just spent over an hour reading baked salmon recipes until I found yours again. I’ve copied it to my favorite folder. Tonight’s salmon dinner will be a hit. Thank You
CRD
0This has become, hands-down, my absolute favorite fish recipe. It’s fancy. It takes a little bit of work. But man is it worth it!
I rarely have a 2 pound piece of salmon. So I had pieces of Swaii or flounder.
It never disappoints.
It absolutely tastes like something youd pay an enormous amount of money for in a fine dining restaurant. 5Stars
Thia
0Hot dayum! Definitely delicious.
Lynda Pedersen
0Oh wow this was amazing and so easy to prepare!! Thanks for an excellent recipe!
Anita
0This is a very good recipe! I’m getting ready to make it for the second time and will continue to make it. It’s easy and has lots of flavor!
Susan
0This was AMAZING. So easy and so very good. My husband loved it too. I’m new fairly new to keto and this website is my favorite, and I’ve looked at so many sites to find one that works for me. This site is the easiest and most helpful. Thank you!
Chantel Alvord
0Yum! so very good!! This is my quick go-to healthy delicious dinner.
Veronika
0The best salmon recipe, low carb or not! Looks and tastes very fancy, but easy to make. Family and friends love this recipe!
Julie Allen
0OH MY GOSH!!!I made this last night and it was AMAZING!! Thank you for the delicious recipe!!!!
Tracey
0Amazing!! This is my family’s new favorite salmon recipe!
Mary Scott
0Where to I find the measurements for the ingredients? I’m winging it… first try.
Wholesome Yum M
0Hi Mary, The recipe card is about half way down the page. If you can’t see it, you may need to turn off your browser’s ‘Reader Mode.’
Anna
0I’m trying this tonight. I have individual salmon filets. Will the cook time and proportions stay the same?
Maya | Wholesome Yum
0Hi Anna, The proportions would be similar, bu the cook time will probably be shorter. I’d start checking on it sooner.
Kellen
0Oh my goodness – honestly best salmon I’ve ever had! Thank you so much!!
Pam Andrews
0I am curious if I can use dried dill and parsley as my garden does not contain these at this time.
Wholesome Yum
0I think that will work, Pam. You will want to use less if working with dried herbs.
Alisa
0This was so delicious that I’m making it again tonight! I didn’t change a thing and I thought it was so yummy!
Shanda
0I don’t like seafood, but I promised my husband I would try. I’ve now made this at least 3 times. It does not taste fishy and it’s SO delish!
Maria
0Love this recipe! Even my husband who “likes OK fish” loved it and asked me to make it again! I made it exactly as directed and it turned out moist and delicious so now it lives in my recipe folder! Thank you so much! I will definitely be trying more of your recipes! And I really appreciate the nutritional information:)
Lori
0This salmon was amazing!! So moist!!!
Jennifer
0Made this for dinner last night with guests and everyone loved it. Super easy to make. I did take the dill out of the recipe cause it’s not my favourite thing!!
Anna Kate Hadley
0I made this for my family. It didn’t last. Even my “salmon hating” son ate it and said he’d eat it again! It was fantastic. Was curious though if the same coating could be used to bake chicken breast?
Maya | Wholesome Yum
0Thank you, Anna! I haven’t tried it on chicken but sounds delicious!
DeNeen
0I LOVE THIS! Will eat this often! I added some horseradish sauce to the spread. And after reading comment’s I will try the spread on chicken and roast veggies with it!
Sandra
0Great recipe! Loved the flavor easy to make will definitely make again
Jack
0Awesome recipe, but I don’t like salmon because of the strong taste, so we traded the salmon for tilapia. It turned out awesome, even our daughter who is super picky on food, liked it. Thank you for sharing your recipes.
Leslie Miller
0LOOOOVE this salmon recipe, the crust melts in my mouth and has such a wonderful flavor! I didn’t realize how great lemon zest was, it’s not something I’ve done before, but I like that taste more than squeezing lemon juice on it!
You didn’t mention what kind of salmon you used (I don’t think anyway, lol), I used a Scottish salmon, I was told it is higher in fat and thought that would be best for a keto dieter. The only thing is the filet I got was about twice as thick as the picture you show, and because of the weight, was a shorter filet. The mayo spread was much thicker since I didn’t have as much surface to cover, and it had to be cooked almost twice as long, but I just kept an eye on it and used a thermometer every few minutes. It’s definitely doable and worth the wait, it was delicious! But I am going to try Atlantic salmon today and see how it compares. 🙂
Maya | Wholesome Yum
0Thank you for sharing, Leslie! I used Atlantic salmon, but like you find, any kind will work as long as you adjust the oven temperature as needed based on the thickness.
Laura Nicholson
0This is seriously the best salmon recipe I’ve made, so much flavor without losing the salmon flavor itself. A big request in my house, I’ve already made it twice in the last two weeks due to my five year old scarfing it down haha.
Maya | Wholesome Yum
0Thank you so much, Laura!
Kim
0Thank you for this! I just made it for dinner tonight. Very good (and easy!) and also roasted some asparagus and mini plum tomatoes on the same pan. I will definitely make this again, but I think I will add chopped-up macadamia nuts: either with the butter-parmesan topping, or as the last thing to go on top before baking. Maybe some capers too. (It reminds me of a “parmesan crusted fish” entree I had in San Francisco.)
Maya | Wholesome Yum
0I am so happy you liked it, Kim! I love the addition of asparagus and tomatoes!
Dan
0Do you recommend removing the skin on the bottom of the filet?
Maya | Wholesome Yum
0Hi Dan, The filets I buy are already skinless. If yours have skin, you could probably do it either way, depending on your preference.
Lucia k
0Before I found Keto it took me 3 years to lose 50 lbs… then I flat lined. No matter what I did, I couldn’t lose another ounce. A trainer told me to take some time off from the gym [I was on a treadmill, at yoga or lap swimming every other day]. I thought I was eating “sensibly”… but still ate potatoes, bread and pasta.
I gained back 20 lbs. THEN I found keto! I gave up fruit juice, oatmeal, bagels, smoothies and started using Monk Sugar or Xycla in my coffee.
I lost the 20 lbs, and now I’m on my way to the best weight in 20 years. AND I lose weight virtually every day. Maybe just 6 ounces… but it works.
Maya | Wholesome Yum
0Congrats, Lucia! I’m glad keto is working for you.