Baked Salmon with Parmesan Herb Crust

piece of salmon with a panko crust sitting on a plate with broccoli and a slice of lemon on top of it.

5 from 3 votes

Baked Salmon with Parmesan Herb Crust

This Baked Salmon recipe is tender, full of flavor and topped with a Parmesan herb crust! A little lemon juice, a bit of butter, fresh garlic and herbs, and a delicious crunchy Panko crust create an oven baked salmon recipe that is as delicious as it is stunning!

Course Dinner, Entree, Main Course, Main Dish

Cuisine American

Keyword baked salmon

Prep Time 10

Cook Time 20

Servings

Calories 520kcal

Author Trish - Mom On Timeout

Ingredients

3 pound salmon filet skin-on, bones removed
1 ½ cups panko bread crumbs
½ cup Parmesan cheese grated
⅓ cup fresh parsley minced
3 tablespoons fresh chives minced (dill is a tasty substitute)
2 cloves garlic minced
1 tablespoon fresh thyme minced (making sure to remove and use just the leaves from the stems)
1 lemon zested
6 tablespoons salted butter melted and divided
1 ½ tablespoons lemon juice freshly squeezed

Optional Garnish

lemon slices or wedges
fresh parsley

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Place the salmon filet skin side down on the prepared baking sheet. Use a paper towel to blot the salmon dry, absorbing as much moisture as you can.
Combine the panko breadcrumbs, Parmesan cheese, parsley, chives, garlic, thyme and lemon zest in a small bowl and stir to combine.
Combine the melted butter and fresh lemon juice in a small bowl and stir to combine.
Brush half of the butter mixture on top of the salmon.
Stir the remaining butter mixture into the panko mixture.
Spoon the panko mixture onto the salmon and press firmly to coat all of the salmon.
Cook the salmon for 20 to 25 minutes or until the salmon flakes easily and reads 145°F in the center with a meat thermometer.
If the crust begins to get too brown, you can tent the salmon with foil, reduce the temperature to 400°F for the remaining cooking time and/or move the salmon to a lower rack.
Remove the salmon from the oven and allow it to rest for 3 to 5 minutes before serving with lemon wedges and minced parsley if desired.

Notes

Storage Information

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in an oven, air fryer or on the stove top in a skillet with a little extra butter drizzled on the crust to help it regain its crispiness.

Nutrition