KEY INFO
- Prep Time: 10-15 minutes
- Cook Time: 12-15 minutes
- Total Time: 25-30 minutes
- Servings: 4
- Difficulty: Easy
- Dietary: Low-carb, High-protein, Gluten-free optional
EQUIPMENT NEEDED
- Large baking sheet
- Aluminum foil or parchment paper
- Small mixing bowl
- Meat thermometer
- (Optional) Broiler-safe pan
INGREDIENTS
For the Salmon:
- 4 salmon fillets (6-8 oz each, about 1-inch thick)
- 2 tablespoons olive oil (30ml)
- Salt and pepper to taste
For the Crust:
- ¾ cup Parmesan cheese, finely grated (75g)
- ½ cup Panko breadcrumbs (60g) (optional – omit for gluten-free)
- 2½ tablespoons fresh parsley, finely chopped
- 4 garlic cloves, minced (or ¾ tsp garlic powder)
- 3 tablespoons unsalted butter, melted (45g)
METHOD
- Preheat oven to 400°F (200°C). Line baking sheet with foil or parchment.
- Pat salmon fillets dry with paper towels.
- Brush salmon with olive oil, season generously with salt and pepper.
- In a bowl, combine Parmesan, breadcrumbs, parsley, garlic, and melted butter until mixture resembles wet sand.
- Press Parmesan mixture firmly onto top of each salmon fillet.
- Bake for 12-15 minutes until:
- Crust is golden brown
- Salmon flakes easily with fork
- Internal temperature reaches 130-135°F (medium)
- Optional: Broil for 1-2 minutes to achieve extra crispy crust.
CRUCIAL TIPS
- Allow salmon to come to room temperature before cooking
- Don’t overcrowd the baking sheet
- Press crust mixture firmly onto salmon to ensure it sticks
- Watch carefully during broiling to prevent burning
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 3 days
- Best served fresh
- Reheat at 300°F for 5 minutes if needed
Common Mistakes:
- Overcooking the salmon (becomes dry)
- Not patting salmon dry before seasoning
- Loose crust that falls off
Variations:
- Add lemon zest to crust mixture
- Substitute dill for parsley
- Use romano cheese instead of parmesan
- Add crushed red pepper flakes for heat
SCALING TIPS
- Double recipe: Use two baking sheets, rotate halfway
- Halve recipe: Keep cooking time the same
- Adjust crust thickness to taste
This recipe delivers restaurant-quality results with minimal effort. The key is quality ingredients and careful timing. Trust your instincts and use the visual cues – when the crust is golden and the salmon flakes easily, you’re done!
