Parmesan Crusted Salmon
by Sommer Collier — last updated on Jun 17, 2025 
This tender flaky oven baked salmon recipe features an irresistible parmesan herb crust made with 6 simple ingredients. Serve parmesan crusted salmon with your choice of sides for a flavorful yet practically effortless meal!
Sommer’s Recipe Notes
We are big fans of protein-hearty foods here, and seafood dishes are by far one of the best ways to eat those good grams without getting weighed-down! Fresh fish, salmon in particular, is lean and incredibly nourishing, and perfect for dressing up any number of ways with all kinds of other yummy ingredients.
This Oven Baked Salmon recipe takes salmon to a whole new level by coating the fish in breadcrumbs, freshly grated parmesan, and freshly chopped herbs. The moist, perfectly rich salmon covered with a crisp cheesy herbed topping is a delicious crowd-pleaser with just the right touch of refinement!
Why You’ll Love This Parmesan Crusted Salmon Recipe
- Irresistible Taste and Texture – The herby parmesan crust gives the fish loads of flavor, and it also adds a crunchy texture that might even turn the pickiest of eaters into salmon lovers!
- Easy to Customize – Change up any of the 6 simple ingredients and use your choice of herbs, gluten-free breadcrumbs, or cheeses to make this oven baked salmon recipe just right for you.
- Effortlessly Elegant – Ready in under 20 minutes, this dish is easy enough to make on a busy weeknight yet decadent enough to serve for special occasions and holidays.
And the versatility of this parmesan crusted salmon recipe is also what I love. I can serve this with rice, pasta, potatoes, or a simple side salad!
Ingredients and Tips
- Wild Salmon Fillet – Get one large enough to feed however many people you’re feeding. Or buy two fillets! Look for wild-caught fish when available, sustainable farm-sourced fish that is fresh-caught that day, or – as a last resort – fish that was caught and frozen on the same day.
- Breadcrumbs – I used plain breadcrumbs but you can use seasoned Italian Breadcrumbs if you’d like.
- Cheese – Freshly grated parmesan, grana padano, or pecorino romano cheese is best. But you can use pre-grated cheese as well in a pinch.
- Aromatics – A combo of minced garlic, fresh thyme, and fresh chives makes the parmesan crust pure heaven!
- Butter – Use unsalted butter to add richness to the crust without overpower the other seasonings.
- Salt and Pepper – I know I said 6-ingredients, but salt and pepper don’t count! You always want to season your protein to bring out its natural flavor!
Recipe Variations
- Protein – This delicious herb crust is delicious on really whatever type of fish you’d like, including halibut, catfish, cod, and grouper. You can even replace the salmon with chicken breast for parmesan crusted chicken instead! (Make sure to cook the chicken to 165 F.)
- Dairy-free – You don’t have to use butter in this recipe. Instead, you can brush a little olive oil over the salmon in the pan.
- Gluten-free – To make this baked salmon recipe GF-friendly, try using crushed rice Chex cereal instead of breadcrumbs. One commenter did and loved it! There are also gluten-free breadcrumbs that you can buy and use instead.
- Herbs – Feel free to change up the flavor profile to your liking. You can use parsley, basil, marjoram, or dill as the fresh herbs in your parmesan herb crust!
How To Bake Parmesan Crusted Salmon In The Oven
- Preheat the oven and line a large rimmed baking sheet with foil or parchment paper. Place the salmon fillet on the baking sheet. (If you left the skin on, then place it skin side down.)
- In a small bowl, mix together the bread crumbs, Parmesan cheese, garlic, and herbs together. Drizzle the melted butter over the top of the mixture and season with salt and pepper.
- Sprinkle the mixture over the top of the salmon fillet.
- Bake until the salmon is cooked through, fork tender, and the crust is golden. If the crust doesn’t brown, turn on the broiler for 1 minute, then remove and serve warm.
Find the full Parmesan Crusted Salmon recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Baked crusted salmon is best enjoyed crisp from the oven. But leftovers will keep well in an airtight container in the fridge for a day or two.
- Reheating – It’s tricky to reheat salmon without overcooking it. I therefore recommend broiling it for just 2-3 minutes to get the crust browned again and the meat slightly warmed.
Serving Suggestions
Pair oven-baked salmon with a parmesan crust with all of your favorite side dishes! It also goes well with simple vegetable sides like Brussels sprouts, tender broccoli, crisp asparagus, or green beans.
Or make a slightly more elevated meal and try pairing crusted salmon with some of my personal favorites, like:
- Grilled Romaine and Avocado Salad
- Market Bean Salad
- Sautéed Eggplant with Honey
- Oven Roasted Carrots and Potatoes
- Duchess Potatoes
- Chicken Caesar Pasta Salad
Parmesan Crusted Salmon Recipe
Video
Ingredients
- 1.5-2 pound whole wild salmon fillet
- 1/4 cup plain breadcrumbs
- 1/4 cup parmesan cheese grated
- 2 cloves garlic, minced
- 1 tablespoon thyme and chives finely chopped
- 2 tablespoons butter melted
- Salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper. Place the salmon fillet on the baking sheet.
- In a small bowl, mix the bread crumbs, Parmesan cheese, garlic, and herbs together. Drizzle the melted butter over the top and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix with your hand to coat the breadcrumbs in butter.
- Sprinkle the mixture over the top of the salmon fillet. Bake for 10-12 minutes, until the salmon, is cooked through and the crust is golden. If the crust doesn’t brown, turn on the broiler for 1 minute, then remove. Serve warm.
Notes
- Storing Leftovers – Baked crusted salmon is best enjoyed crisp from the oven. But leftovers will keep well in an airtight container in the fridge for a day or two.
- Reheating – It’s tricky to reheat salmon without overcooking it. I therefore recommend broiling it for just 2-3 minutes to get the crust browned again and the meat slightly warmed.
Nutrition
Frequently Asked Questions
You can use any type of salmon, based on your flavor preference or sustainability goals. Two types are considered the best-tasting salmon, Chinook and King Salmon. But you can also select sockeye salmon, coho salmon, Atlantic salmon, or pink salmon.
Yes, you definitely need to thaw the fish first at room temperature before adding the parmesan crust and baking.
Make sure to cook your salmon until the internal temperature is 145 F. If you are unsure if it is done, check it with a thermometer! The exact cooking time varies depending on the thickness of your salmon.
I don’t know if I’ll be able to make salmon any other way than this recipe. I served it at our college small group & it was DEVOURED. It had so much flavor, mincing the fresh garlic is very much worth the pain of peeling garlic, and it’s just so good. We served with green beans & rice. Simple & delish!