Sometimes, when I think of salmon, I remember that time I tried fly fishing in Oregon—didn’t catch a single thing, but the fresh air and the sound of the river made up for it. Anyway, this baked Parmesan crusted salmon is a whole lot easier than fishing. Crispy, cheesy, and just the right amount of melt-in-your-mouth goodness, it’s like a comforting hug on a plate.
Steps
- Begin by heating your oven to 425°F (220°C). Prepare a wire cooling rack by spraying it with non-stick spray and placing it over a rimmed baking sheet.
- In a shallow dish, mix together the panko breadcrumbs, finely shredded parmesan, chopped parsley, garlic powder, salt, and pepper. Drizzle olive oil over this mixture and toss until everything is evenly coated.
- In a different shallow dish, beat the egg until the yolk and white are well combined.
- Take one salmon fillet at a time and dip each side into the beaten egg. Then, coat both sides thoroughly with the panko mixture, pressing down to ensure the crumbs stick.
- Place the coated salmon fillets on the prepared wire rack. If there’s any leftover breading, sprinkle it over the fillets and gently press it down to create an even layer.
- Bake the salmon in the preheated oven for 10 to 15 minutes, depending on its thickness, until it’s just cooked through. Serve immediately with lemon slices for squeezing over the salmon.
Ingredients
- 4 skinless salmon fillets, each weighing 7 oz
- 3/4 cup panko breadcrumbs
- 3/4 cup finely shredded Parmesan cheese
- 2 1/2 tablespoons chopped fresh parsley
- 3/4 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 large egg
- 4 lemon slices
Nutritional Values
Calories 1940 | Calories from Fat 792 | Fat 88g | Saturated Fat 24g | Cholesterol 668mg | Sodium 1800mg | Potassium 4148mg | Carbohydrates 36g | Fiber 4g | Sugar 4g | Protein 192g | Vitamin A 1736IU | Vitamin C 12mg | Calcium 988mg | Iron 12mg
FAQ
- How long should I bake the salmon for this recipe?
- Bake salmon fillets weighing between 6 to 8 ounces for about 10 to 15 minutes at 425 degrees Fahrenheit. The exact baking time will depend on the thickness of the fillets.
- Can I use fresh garlic instead of garlic powder in the recipe?
- Yes, you can substitute 2 teaspoons of fresh garlic in place of the garlic powder. Simply add the fresh garlic to the breading mixture for enhanced flavor.
- What can I use if I don’t have Parmesan cheese?
- If Parmesan is unavailable, you can replace it with a similar cheese like Pecorino Romano, which will still provide a delicious crust.
- How can I prevent the breading from burning or not browning enough?
- If the breading is browning too fast, cover it lightly with foil during baking. If it isn’t browning enough, you can move the oven rack higher or briefly broil at the end.
- Are there any variations to the recipe for those who prefer different flavors?
- Absolutely! You can try adding other herbs like basil, oregano, marjoram, or dill. Additionally, finishing the dish with your preferred seafood sauce or substituting mayonnaise for the egg can also offer a different taste.
Tips
- To ensure the panko coating sticks well to the salmon, press the breadcrumbs onto the fish after dredging in the egg. Additionally, if there is leftover breading, sprinkle it on top and press gently to create a uniform layer that will brown evenly.
- If the breading starts to brown too quickly during baking, tent the salmon with foil to prevent burning. Conversely, if the coating isn’t browning enough, consider moving the oven rack higher or briefly broiling at the end.
- Avoid over-baking the salmon to keep it tender and moist. Check for doneness around the 10-minute mark, adjusting based on the thickness of your fillets to prevent drying out.
- For added flavor, finish the dish with a squeeze of fresh lemon juice just before serving to maintain the crispness of the coating.
Equipment
- Oven-safe wire cooling rack
- Rimmed baking sheet (18 by 13-inch)
- Non-stick cooking spray
