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–+ servings

Crispy Parmesan Crusted Salmon Stuffed with Cream Cheese

Easy, crowd-pleasing Baked Parmesan Crusted Salmon. Flaky fillets with a crispy, restaurant-quality parmesan crust. Perfect baked salmon!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 1
Course: Salmon recipes
Cuisine: American
Calories: 384
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds side wild or farm salmon fillet
  • 1/3 cup full-fat or low-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • Salt and pepper
  • 3/4 cup Panko breadcrumbs
  • 3/4 cup grated parmesan cheese
  • 1/4 cup parsley finely chopped
  • 1/3 cup unsalted melted butter
  • Lemon wedges to serve

Method
 

  1. Position an oven rack in the middle. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon, skin side down, on the prepared baking sheet.
  2. In a small bowl, mix mayonnaise, Dijon mustard, garlic, Italian seasoning, salt, and pepper.
  3. Spread the mayonnaise mixture over the salmon.
  4. In a separate small bowl, combine breadcrumbs, Parmesan cheese, and parsley. Pour in the melted butter. Season with 3/4 teaspoon of salt and 1/3 teaspoon of pepper, adjusting to taste. Mix well and allow the breadcrumbs to absorb the butter.
  5. Spread the breadcrumb mixture over the salmon, gently pressing it onto the top of the fillet to ensure full coating.
  6. Bake uncovered for 12-15 minutes, adjusting time based on fillet thickness. Look for a golden crust and ensure the salmon is cooked and flakes easily with a fork.
  7. Serve with lemon wedges; add a squeeze of lemon if desired. Pair with a salad, steamed vegetables, rice, or mashed potatoes for a complete meal.
  8. Enjoy!

Nutrition

Calories: 384kcalCarbohydrates: 7gProtein: 28gFat: 23gSaturated Fat: 4gCholesterol: 102mgSodium: 372mgFiber: 0.4gSugar: 0.1g

Notes

  • To store: Store leftover baked salmon fillet in the fridge for 3-5 days.
  • To reheat: You can use the salmon cold in salads, or reheat in the oven at 350 degrees F. The microwave works in a pinch to reheat, but is more likely to dry out the fish.
  • Freezing is not recommended.

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