Put your Parmesan to good use in these recipes.
Homemade Parmesan Crusted Salmon With Fine Dining Vibes
Beautiful Baked Salmon is delicious, but when we’re looking for an easy way to add glamour to plain baked salmon, we turn to this parmesan-panko crust. Serve parmesan salmon with simple Roasted Asparagus and potatoes–Hasselback Potatoes with Garlic and Herb Butter are gorgeous if you’re serving guests.
What is Panko?
All breadcrumbs are not all alike. Panko breadcrumbs are light and airy, and give a nice flaky crunch wherever they’re used. This is because the bread that is used for panko is prepared in a way that yields flakes instead of crumbs, giving them their distinct craggy appearance. Panko is often made from just the interior of the bread (no crusts!) so it is plain white. And while breadcrumbs can be made from any kind of bread, panko is made from a specific white bread (similar to white sandwich bread). Panko is perfect for topping casseroles like our Asparagus Gratin with Gruyère and Panko, breading for Fried Cheese, or adding texture to Stuffed Mushrooms.
Ingredients You’ll Need To Make This Easy Parmesan Crusted Salmon
Panko breadcrumbs
Seasoning – garlic powder, dried or fresh parsley, sea salt, freshly cracked black pepper
Freshly grated parmesan cheese
Unsalted butter
Salmon fillet
How to Make Baked Parmesan Crusted Salmon
Warm the oven. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
Make the breading. In a small mixing bowl, combine the panko, garlic powder, parsley, salt, pepper, and parmesan. Add butter and mix until fully combined using a fork or your hands.
Prepare the salmon. Place the salmon, skin side down, on the baking sheet. Pat dry with a paper towel. Brush the salmon with butter and sprinkle with the parmesan mixture, gently pressing it into the salmon. Sprinkle with more parmesan.
Bake the salmon. You want the panko to get golden brown and the salmon to easily flake with a fork. This depends on the size of the salmon filet, but usually takes about 12 to 15 minutes.
Serve the salmon. Divide the salmon among 4 plates. Serve with the lemon wedges on the side.
How to Store Leftover Salmon + Tips
Leftover salmon is best within 3-4 days. Leftover parmesan crusted salmon can be stored in the freezer in an airtight container for up to three months. We prefer to reheat salmon in an oven so it stays nice and crunchy.
Buying salmon–We have some basic guidelines we like to keep in mind when we’re shopping for salmon: Know when salmon is in season! You’ll find great salmon year round, because most salmon is flash frozen when it’s caught, but it’s worth knowing that May-October is salmon season in the U.S. Know your salmon varieties! Most any variety of wild salmon that looks bright coral red and marbled with at least a little fat will be truly delicious. Wild salmon is usually better than farmed—better tasting, much better for you, and better for the environment. You can always consult the Monterey Bay Aquarium Seafood Watch site, or you can download their app for real-time recs at the grocery store!
The butter helps the panko stick to the salmon. We don’t use eggs or milk to dredge the salmon, so patting the fillets dry and brushing them with melted butter (or olive oil) will give the panko something to adhere to.
Salmon – A Modern Proper Favorite
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