Parmesan Crusted Salmon

Salmon:

• Salmon – I used a whole fillet, but individually cut ones will work, too — just cook them for a shorter time (see my tips below). Check out my pan-seared salmon post for tips on selecting it! I’ve even used a similar crust for salmon steak, or you can opt for other types of fish, like cod, haddock, flounder, halibut, or steelhead trout.
• Olive Oil – For locking in moisture and flavor. Avocado oil works just as well.
• Lemon Juice – This balances the taste. Save some extra lemon wedges for serving!
• Sea Salt & Black Pepper

Parmesan Crust:

• Grated Parmesan Cheese – This is the main ingredient in the crust. You can use fresh grated, but for parmesan crusted salmon I actually prefer the canned stuff, because it doesn’t melt as quickly. I don’t recommend using shredded or shaved parm, as these will get melty rather than crispy. If you want more crunch and it fits your lifestyle, you can replace half of the cheese with breadcrumbs of your choice, but I think this garlic parmesan salmon is delicious without them.
• Fresh Herbs – Dill and parsley are top picks for salmon. Deep green leaves will have a stronger flavor, while lighter ones will be more mild. I highly recommend fresh herbs here, but if all you’ve got is dried, use 2 teaspoons of each dried instead of 2 tablespoons of each fresh.
• Garlic Powder – You can substitute 4 cloves of fresh minced garlic instead, but sprinkle on a little extra parmesan over any pieces visible on top of the fish before baking. This will protect them from burning.
• Butter – I mix this with the topping to add flavor and make it crumbly. I recommend unsalted butter here, otherwise the topping turns out too salty.

1. Season the salmon. Place the salmon fillet on a lined baking sheet and pat dry with paper towels. Drizzle with olive oil and lemon juice, and sprinkle with salt and pepper. Repeat on the other side.
2. Make the topping. In a small bowl, mix together the parmesan cheese, parsley, dill, and garlic powder. Then, stir in the melted butter until the mixture is crumbly.

3. Sprinkle over the fish. Crumble the parmesan herb mixture over the salmon, patting it lightly onto the fish to help it stick. It will look like a lot — this is normal!
4. Bake until golden. Place the parmesan crusted salmon in the oven, and bake until the fish is cooked through (see m tips below) and the topping is golden brown.

Storage & Meal Prep

• Store: Keep leftovers in the fridge for up to 3-4 days. Swap it into my smoked salmon salad for a quick and tasty lunch!
• Meal prep: Mix the parmesan herb blend and store in the refrigerator. When you’re ready, just top the salmon and bake!
• Reheat: The parmesan topping does lose its crispness later, and reheating the whole fillet tends to dry it out. So, I prefer to reheat individual portions in my air fryer at 320 degrees F, but the oven at 350 degrees F works, too.
• Freeze: You can freeze parmesan crusted salmon for up to 3 months. I only recommend freezing after it’s baked. If you freeze it raw, the lemon juice will make the fish mushy.

Serving Ideas

Let’s make it a complete meal! Here are my go-to side dishes for my parmesan crusted salmon:

• Veggies – I usually roast asparagus (pictured above), green beans, or broccoli alongside the salmon, but you can also saute zucchini or fry brussels sprouts while the parmesan crusted salmon bakes. If you want to go all-in on the parm, make my parmesan asparagus.
• Potatoes – Air fryer roasted potatoes are my kids’ favorite side. For healthier options, try my roasted turnips (start them before the salmon) or air fryer sweet potatoes.
• Salads – I love a fresh asparagus salad with this salmon in the spring, or butternut squash salad in the fall.