Ingredients
For the Salmon:
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4 salmon fillets (about 6 oz / 170 g each), skin on or off
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1 tablespoon olive oil
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Salt and freshly ground black pepper, to taste
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1 lemon, sliced (optional, for garnish)
For the Crispy Parmesan Topping:
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½ cup panko breadcrumbs
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½ cup grated Parmesan cheese
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2 tablespoons melted butter
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1 tablespoon mayonnaise (helps topping stick and brown)
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1 teaspoon Dijon mustard
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1 teaspoon minced garlic (or ½ teaspoon garlic powder)
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1 teaspoon lemon zest
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1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
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¼ teaspoon paprika (optional, for color)
🧑🍳 Instructions
1. Preheat Oven:
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Salmon:
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Pat salmon fillets dry with paper towels.
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Brush lightly with olive oil and season both sides with salt and pepper.
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Place on the prepared baking sheet, skin side down.
3. Make the Parmesan Topping:
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In a small bowl, combine panko, Parmesan, melted butter, mayo, Dijon mustard, garlic, lemon zest, parsley, and paprika.
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Stir until well mixed and crumbly.
4. Top the Salmon:
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Spread a thin layer of the Parmesan mixture evenly over each salmon fillet, pressing gently so it adheres.
5. Bake:
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Bake for 12–15 minutes, depending on the thickness of your salmon, until the topping is golden and crisp and the salmon flakes easily with a fork.
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For extra crispiness, broil for 1–2 minutes at the end (watch closely to avoid burning).
6. Serve:
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Serve immediately with lemon wedges and a sprinkle of extra parsley if desired.
🍽️ Serving Suggestions:
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Pair with roasted asparagus, garlic mashed potatoes, or a fresh green salad.
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A drizzle of lemon butter sauce or a dollop of tartar sauce takes it over the top.
✅ Tips:
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For easy cleanup, line your baking sheet with foil under the parchment.
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Panko gives the topping extra crunch — but you can use regular breadcrumbs if needed.
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Don’t overbake! Salmon is done when it flakes easily and is opaque in the center.