Parmesan and breadcrumbs add savory crunch to a gorgeous salmon fillet.
Salmon, with its rich, delicate flavor and beautiful color, has become one of the most popular types of fish to grace our dinner tables. It’s easy to prepare, relatively inexpensive, and feels luxurious even on a weeknight.
This recipe is baked, not fried, which reduces the mess (and the calorie count, if that’s the sort of thing you’re concerned about). The salmon’s firm, meaty texture is beautifully complemented by the crispy topping, which gives just a little bit of that fried fish vibe while keeping the dish relatively healthy. Add the fact that salmon is a great source of protein and those all-important omega-3 fatty acids, and you have an all-around satisfying dish you can feel good about serving at the family table.
This recipe is also easily adaptable. You can switch up the herbs or add more seasonings to your breadcrumb topping based on your preferences. You can also use frozen salmon fillets if that’s what you have access to; just thaw the fillets in the fridge overnight first.
Which type of salmon to buy?
In North America, salmon comes in two general categories: Atlantic and Pacific. Atlantic salmon is always farmed, as wild Atlantic salmon are protected as an endangered species. Many Pacific salmon varieties are wild-caught, and most Pacific salmon in the U.S. comes from Alaska specifically.
Farm-raised salmon is usually paler in color, higher in fat, and has larger flakes of flesh. Wild-caught salmon is darker, denser, and leaner and has a slightly stronger flavor. Each has its own set of environmental considerations, too. Which you choose is up to you; both will work here. If you’re not very experienced with cooking salmon, farm-raised is more forgiving because the higher fat content means it’s less likely to dry out.
How do I store leftovers?
Like most fish dishes, this salmon is best eaten fresh out of the oven. But if you do have leftovers, they can be stored in the fridge for up to 3 days. Ensure that you wrap the fish in foil or cling wrap or store it in an airtight container. You can reheat it, but I also enjoy it cold over a green salad or flaked into a salmon salad sandwich.
Serving suggestions
Given that this is a relatively simple preparation, this salmon works with many different side dishes. I like to serve mine with Baked Rice, a Lemon Orzo Salad, or Roasted Red Potatoes. Want something lighter and less carb-heavy? Try some Broccoli Rabe, Sautéed Asparagus, or Roasted Brussels Sprouts.
Parmesan-Crusted Salmon Recipe
Ingredients
- 1 salmon fillet (12 ounces) skin on
- 1/4 cup plain breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- 1 1/2 teaspoons fresh thyme leaves finely chopped
- 1 1/2 teaspoons fresh chives finely chopped
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 400°F.
- Place the salmon fillet skin-side down on a baking sheet lined with parchment paper.
- In a small mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, and finely chopped thyme and chives. Pour the melted butter over the mixture, then season with the salt and pepper. Use your fingers to mix.
- Sprinkle the Parmesan herb mixture evenly over the salmon fillet, pressing lightly to adhere.
- Slide the baking sheet into the preheated oven and bake for 10-12 minutes. You're looking for the salmon to be just cooked through and the crust golden. If the crust needs a little extra color, switch the oven to broil for the last minute.
- Let the salmon rest for 5 minutes before serving.
Leave a Comment