Parmesan Crusted Salmon
by Sommer Collier — last updated on Feb 17, 2026 
I cannot get enough of this easy parmesan crusted salmon recipe because it’s quick to make and turns out perfectly every single time. I bake the salmon until the herby parmesan crust is golden and crisp, yet the inside stays tender and flaky. It’s one of my favorite easy dinners when I want something flavorful, healthy, and simple to prepare.
I’m a huge fan of protein-heavy foods, and seafood is one of my favorite ways to eat those good grams in without getting weighed down. Whenever I’m in the mood for a nutritious, protein-packed dinner that’s easy and quick, I love making this delicious, cheesy-crusted salmon. I truly think this recipe takes salmon to a whole new level — the fillet is coated in crunchy breadcrumbs, freshly grated parmesan, and chopped herbs. It’s comforting like old fashioned salmon patties, but restaurant-worthy with a modern twist.
Brennen – ⭐⭐⭐⭐⭐ 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!
Table of Contents
Sommer’s Recipe Highlights
Irresistible Taste and Texture – I love the herb-kissed parmesan crust that 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 – If you like to tinker in the kitchen like me, you can 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. Also, it’s one of those protein recipes I often serve over rice or on top of a favorite salad.
Key Ingredients and Tips
- Wild salmon – Get a salmon fillet large enough for 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 use plain breadcrumbs, so I can season them myself, but you can use seasoned Italian breadcrumbs if you’d like.
- Cheese – Freshly grated parmesan, grana padano, or pecorino romano cheese off the block is best. But you can use pre-grated cheese as well if you’re 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 overpowering the other seasonings.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the oven – The first thing I do to kick off this recipe is to preheat the oven to 400 degrees Fahrenheit. Then I grab my baking sheet, I line it with parchment paper, and I place those juicy salmon fillets right on top.
Make the topping – Next, I grab a large bowl and I fill it up with breadcrumbs, parmesan cheese, garlic and all of the aromatic herbs. I drizzle in the melted butter and I mix everything together with my hands to make sure that all the crumbs are evenly coated.
Coat and bake – I sprinkle the delicious coating on top of the salmon, and I make sure to press it down so that it sticks. Then I pop the salmon fillets into the oven for about 10-12 minutes until they’re perfectly flaky and moist.
Recipe Variations
- Olive oil – You don’t have to use butter in this recipe. Instead, you can brush a little olive oil over the salmon in the pan.
- Spicy – Sprinkle some crushed red pepper flakes or cayenne pepper into the breadcrumb mix for a spicy twist.
- Breadcrumb alternatives – Swap the breadcrumbs with crushed rice Chex cereal, Panko, or very finely chopped almonds for nutty flavor.
- 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!
Serving Suggestions
This oven-baked salmon recipe is the perfect protein to pair with so many delicious sides or on top of a simple green salad for a serious boost of flavor. Here are some of my favorite sides to pair it with:
- Air fryer brussels sprouts
- smashed potatoes
- honey glazed carrots
- Simple boiled broccoli
- Sautéed eggplant with honey
- Oven roasted carrots and potatoes
Frequently Asked Questions
Yes, you definitely need to thaw the fish first at room temperature before adding the parmesan crust and baking. You can do this in the sink at room temperature, or place it in the refrigerator overnight to thaw.
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 fish filet.
Storing
This crusty fish dish is best enjoyed crisp from the oven. But leftovers will keep well in an airtight container in the fridge for a day or two. It’s tricky to reheat salmon without overcooking it. I therefore recommend broiling it for just 2-3 minutes to brown the crust again and warm the meat slightly.
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Parmesan Crusted Salmon
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.
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!