Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place the salmon fillet on the sheet and drizzle with olive oil and lemon juice.
- In a mixing bowl, combine Parmesan cheese, dried parsley, garlic powder, salt, and black pepper.
- Evenly sprinkle the mixture over the salmon, pressing lightly to adhere.
- Bake for 12-15 minutes until the topping is golden brown and the fish flakes easily.
- Serve immediately with your favorite sides.
Nutrition
Notes
Ingredient Swap: I often use fresh dill or thyme instead of dried parsley for a brighter, more aromatic crust, especially when I have herbs that need using up.
Storage Tip: This salmon is best enjoyed right away, but I've found any leftovers keep well in a sealed container in the fridge for up to two days.
Reheat gently in the oven to keep the crust crisp.
Make-
Ahead Trick: You can prepare the Parmesan topping mixture a day in advance and store it in the fridge.
Just sprinkle it on the oiled salmon right before baking for a quick weeknight dinner.
Common Mistake: Don't skip pressing the cheese mixture onto the fish.
A light press helps it form a unified crust that won't slide off when you slice into it.
Serving Suggestion: I love this with a simple arugula salad dressed with lemon vinaigrette.
The peppery greens cut through the richness of the salmon perfectly.
Equipment Note: If you don't have parchment paper, a light coating of oil on the baking sheet works fine.
I just find cleanup is easier with the parchment.
Personal Touch: For extra golden color and crunch, I sometimes pop the salmon under the broiler for the last minute, but watch it closely so it doesn't burn.