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Crispy Parmesan Salmon Bake

Crispy Parmesan salmon bake has a golden panko and Parmesan topping over tender salmon fillets. It bakes in a 9x13-inch dish until the thickest part of the salmon reaches 145°F.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb salmon fillets cut into 4 pieces
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the Parmesan topping
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
  • 2 tbsp unsalted butter melted
  • 1 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp lemon zest

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the salmon
  1. Heat the oven to 425°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Arrange the salmon in the dish.
  4. Brush the salmon with the olive oil.
  5. Season the salmon with the kosher salt and black pepper.
Make the topping
  1. Stir together the panko breadcrumbs, Parmesan cheese, melted butter, garlic, parsley, and lemon zest in a small bowl.
  2. Press the topping evenly over the salmon.
  3. Bake for 12 to 15 minutes, until the topping is golden and the thickest part of the salmon reaches 145°F.

Notes

For the crispiest crust, press the topping evenly over the salmon before baking. Refrigerate leftovers for up to 3 days; freezing is not recommended for the best texture. Use gluten-free panko for a gluten-free option.