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Garlic Parmesan Crusted Salmon

Garlic Parmesan Crusted Salmon with a crispy Parmesan-garlic crust baked golden and broiled for extra crunch. Flaky salmon fillets are coated with a rich crumb topping made with Parmesan, panko, garlic, butter, and Dijon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 oz each
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Parmesan Crust
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 3 clove garlic cloves, minced minced
  • 2 tbsp melted butter
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 2 tbsp chopped fresh parsley
  • 0.5 lemon zest zest of 1/2 lemon
Garnish
  • 1 fresh parsley for garnish
  • 1 lemon wedges for serving
  • 1 extra Parmesan for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F (200°C).
  2. Line a sheet pan with parchment paper.
  3. Pat the salmon dry and brush with olive oil, ensuring the tops look evenly coated.
  4. Season the salmon with paprika, garlic powder, onion powder, kosher salt, and black pepper.
Make the Parmesan crust
  1. In a bowl, combine Parmesan, panko, minced garlic, melted butter, mayonnaise, Dijon mustard, Italian seasoning, chopped parsley, and lemon zest until evenly mixed.
  2. Press the Parmesan mixture firmly onto the top of each salmon fillet, covering the surface completely.
Bake and finish
  1. Arrange the fillets on the prepared sheet pan with crust-side up.
  2. Bake at 400°F (200°C) for 12–15 minutes, until the salmon flakes easily and the crust is set and lightly golden.
  3. Broil for 1–2 minutes to create an extra crispy golden crust, watching closely to avoid burning.
Serve
  1. Garnish with fresh parsley, lemon wedges, and extra Parmesan before serving.

Notes

For the crispiest crust, press the Parmesan mixture firmly so it bonds to the salmon surface, then keep the broil time to 1–2 minutes and watch closely. Store leftovers in the refrigerator up to 3 days; reheat gently so the salmon stays flaky. Freezing is not recommended for best crust texture. For a lighter option, swap mayonnaise for plain Greek yogurt for a similar tang with fewer calories.