Ingredients
Method
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Place salmon on a prepared baking sheet and pat dry with a paper towel.
- In a medium mixing bowl, combine breadcrumbs, parmesan cheese and parsley. In another bowl, melt butter, add garlic and stir. Add melted butter and garlic to the breadcrumb mixture with a pinch of pepper. Stir well for about 1 minute.
- Pour the mixture over the salmon, pressing it into the top until the filet is completely covered. Lightly spray salmon with cooking oil spray for a golden crumb.
- Bake uncovered for 35-40 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with a fork.
- Serve with lemon wedges and a squeeze of lemon.
Notes
Ingredient Variation: I sometimes swap the flat-leaf parsley for fresh dill when I have it, it gives a lovely, bright flavor that pairs so well with the salmon.
Storage Tip: Leftovers keep beautifully in the fridge for up to two days, but the crust will soften.
I reheat mine gently in a toaster oven to help the topping crisp back up.
Make-
Ahead Trick: You can prepare the breadcrumb mixture a day in advance and store it covered in the fridge.
Just let it come to room temperature before pressing it onto the salmon.
Common Mistake: The biggest error I see is not patting the salmon completely dry.
Any moisture on the surface will steam and make the crust soggy instead of crisp.
Serving Suggestion: A simple arugula salad with a lemon vinaigrette is my go-to side here.
The peppery greens cut through the richness perfectly.
Equipment Note: If you don't have parchment paper, a light coating of olive oil on the baking sheet works just fine to prevent sticking.
I've done it many times.