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Sun Dried Tomato Parmesan Crusted Salmon

Sun dried tomato Parmesan crusted salmon is oven-baked at 400°F with a crisp panko-Parmesan topping and tender, flaky fish. Dijon mustard helps the savory crust cling to the skin-on fillets.
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Prep Time 10 minutes
Cook Time 16 minutes
resting 3 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 0.33 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 0.33 cup oil-packed sun-dried tomatoes drained and finely chopped
  • 1 tbsp fresh parsley chopped
  • 1 cloves garlic minced
  • 1 tbsp olive oil
Salmon
  • 4 salmon fillets 6-ounce, skin-on, about 1 inch thick
  • 1 tbsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a small bowl, stir together the panko, Parmesan, sun-dried tomatoes, parsley, garlic, and olive oil.
Prepare the salmon
  1. Arrange the fillets skin-side down on the baking sheet.
  2. Pat the tops dry.
  3. Spread the Dijon mustard over the fillets.
  4. Season with the salt and pepper.
  5. Press the crust mixture evenly onto the tops.
Bake the salmon
  1. Bake for 12 to 16 minutes, until the crust is golden and the thickest part of each fillet reaches 145°F.
  2. Rest for 3 minutes before serving.

Notes

Pat the salmon tops thoroughly dry so the crust adheres well. Refrigerate leftovers for up to 3 days; cooked salmon can be frozen. For a gluten-free option, use gluten-free panko breadcrumbs.