A Spicy Perspective

Oven Baked Salmon Recipe with Parmesan Crust

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Oven Baked Salmon Recipe with Parmesan Crust: This tender flaky baked salmon recipe is topped with a parmesan herb crust. A simple, flavorful 6-ingredient dish!

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How To Select Fish

Grocery shopping has become much easier, now that both of my babies are in their double-digits. I used to avoid taking them to the store at all costs, dreading the endless battle of…

  • “Can I have this cereal?”
    • “Not today, baby.”
  • “Well, can I have that orange soda instead?”
    • “You don’t need that, you’re sweet enough.”
  • “Well, what about these potato chips?”
    • “For the love of Pete, NO… Quit asking for junk!”

For those of you who know exactly what I’m talking about, and need a stiff drink when you come home from the grocery store with your precious babies, I’m proud to announce my kids have suddenly, finally, become helpful during grocery shopping.

That’s right, after only eight thousand nine hundred and fifty-two NOs at the market, they have taken the hint that we will not be buying excess junk food. They have started assisting me as well, offering to pick out the produce and hop over to the next aisle to grab the item we forgot.

This is a major accomplishment. And although I never thought this day would come, and wished for it hundreds of times, it makes me sad they are so grown up. I noticed the other day, they are becoming very persnickety shoppers.

When asked to pick out fish for dinner, they came back with salmon, stating it was the only fish available today that was wild-caught. Let’s all pause for a teary-eyed mommy moment.

So when you select fish at the market, follow in their footsteps… Look for wild-caught fish when available, sustainable farm-sourced fish, fish that is fresh-caught that day, or as a last resort, fish that was caught and frozen on the same day.

Now let’s talk about this Oven Baked Salmon Recipe

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Easy Baked Salmon Recipe with Parmesan Crust

But I digress, this marvelous 6-Ingredient Oven Baked Salmon with Parmesan Herb Crust is what we made with the wild-caught salmon they chose. Here’s what you’ll need!

  • Wild Salmon Fillet – Get one large enough to feed however many people you’re feeding. Or buy two fillets!
  • Breadcrumbs – I used plain breadcrumbs but you can use Italian Breadcrumbs if you’d like.
  • Parmesan Cheese – Grated! Freshly grated is best, but you can use pre-grated cheese as well.
  • Minced Garlic – To add to the Italian flavors.
  • Fresh Herbs – I used thyme and chives and chopped them finely.
  • Butter – This helps hold the crust ingredients together and adds flavor.
  • 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!
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How To Make The Best Baked Salmon Recipe

  1. 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. (If you left the skin on, then place it skin side down.)
  2. In a small bowl, mix 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. Mix with your hand to coat the breadcrumbs in butter.
  3. Sprinkle the mixture over the top of the salmon fillet.
  4. Bake for 10-12 minutes, 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. Serve warm. 

This Oven Roasted Salmon Recipe is a quick go-to dinner, that you can serve in a pinch, or even at a dinner party.

See The Recipe Card Below For How To Make Oven Baked Salmon. Enjoy!

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Healthy Salmon Recipe (Gluten Free!)

To make this salmon recipe gluten-free, try using crushed rice Chex cereal instead of breadcrumbs. One commenter did and loved it!

There are also gluten-free breadcrumbs out there that you can buy and use.

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Frequently Asked Questions

Can I Use Frozen Salmon Filets?

Yes, you can! This salmon recipe elevates the flavor of any fish, fresh or frozen. And you can even use whatever type of fish you’d like. Halibut, catfish, etc.

The parmesan herb crust really takes this recipe over the top. However, don’t cook the salmon from its frozen state. Thaw it first at room temperature.

How Long Do I Let the Salmon Cook?

You will know that the fish is ready to eat when the internal temperature hits 145 degrees F when using a meat thermometer.

What Types of Salmon Can I Use?

There are many types that you would be able to use for this recipe, all based on your preferences or sustainability goals. There are 2 types that are labeled as the best-tasting salmon, Chinook and King Salmon. Other types that you are able to eat are sockeye salmon, coho salmon, Atlantic salmon, or pink salmon. 

Do I Have To Use Butter?

You don’t have to use butter for this recipe if you are watching your fat intake. Instead you can brush a little olive oil over the salmon in the pan.

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Side Dishes For Salmon

Everyone loves this Oven Baked Salmon with Parmesan Herb Crust.

The moist rich salmon, covered with a crisp cheesy herbed topping, is a crowd-pleaser with a touch of elegance.

It pairs well with our Grilled Romaine and Avocado SaladMarket Bean Salad, and/or our Sautéed Eggplant with Honey. Any type of veggies will also go well with this recipe – Brussels sprouts, broccoli, asparagus, or any of your favorite vegetables.

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Oven Baked Salmon with Parmesan Herb Crust on ASpicyPerspective.com #salmon
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4.97 from 53 votes
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Oven Baked Salmon Recipe with Parmesan Crust

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Oven Baked Salmon Recipe: This tender flaky baked salmon recipe is topped with a parmesan herb crust. A simple, flavorful 6-ingredient dish!
Servings: 6



  • 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.



Serving: 4ounces, Calories: 241kcal, Carbohydrates: 4g, Protein: 25g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 76mg, Sodium: 180mg, Potassium: 578mg, Fiber: 0g, Sugar: 0g, Vitamin A: 200IU, Vitamin C: 0.3mg, Calcium: 75mg, Iron: 1.3mg
Course: Main Course
Cuisine: Italian
Author: Sommer Collier

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65 comments on “Oven Baked Salmon Recipe with Parmesan Crust”

  1. Delicious! I did not have fresh herbs so I subbed with 1 tsp dried thyme leaves and 1 tsp dried dillweed, used 1 Tbsp butter and 1 Tbsp olive oil and served with lemon wedges, garlic rice and salad…putting on repeat.

  2. I made this tonight for my teen and I. Delicious! I even forgot the salt and pepper.

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  4. Absolutely fabulous!! I have made this recipe (as is) more than 10 times and our family LOVES it! Super quick and easy! Definitely “company worthy!” Thanks for sharing!!

  5. Great recipe! I made a couple alterations: we don’t do grains so I used ground pork rinds instead of bread crumbs and used Mrs. Dash Garlic & Herb instead of the raw garlic & herbs. Super delicious! Thanks!

  6. I made this while my wife was working, I’m no chef, but it was easy to follow and tasted great, I added some lemon to the salmon before the topping and then put it into the oven 

  7. I made this for my husband and his dad who complains about most everything. They loved it and want it again next Sunday. By the way I loved it too!❤️

  8. Hi There – is it possible to cook this in a BBQ with a lid? The oven will be full already. thanks 

  9. Made this last night and we all loved it. Was looking for something new to do with salmon and this was just the thing. Will keep this as my go to for salmon. Thanks for a great recipe.

  10. Giving it 5 stars for the crumb mixture because it is delicious. Be careful of thickness of salmon because it may not be cooked all the way through for 10 minutes at 400 degrees. 

  11. I’m bored during the lockdown here, and classic recipes like this baked salmon pleases my eye! Thanks for the beautiful photos!

  12. I made this exactly to recipe and everyone loved it.  Will definitely make this again!

  13. Five stars! This is one of our favourite go-to salmon recipes, especially when we have fresh herbs in summer! Love it with lemon-thyme, parsley, basil and chives. Thanks!

  14. When I make this recipe I buy more salmon to prepare, as this dish is gobbled up by my four boys and hubby!! Thanks so much for the winner!
    Your teary-eyed moment comment made me laugh as that sounds like us!

  15. I’m making this recipe tonight but the only fresh fish was salmon with the skin on. Will this recipe work with the skin on?

  16. Amazing and oh so easy! My hubby is super picky and he raved about this. I served it with quinoa and Brussels sprouts!!! Thank you for helping my hubby to like salmon!

  17. Amazing and oh so easy! My hubby is super picky and he raved about this. I served it with quinoa and Brussels sprouts!!! Thank you for helping my hubby to like salmon!

  18. I did this slightly different; added a bit more parmesan, a bit more melted butter so it crisped up easier, and red pepper flakes. Came out GORGEOUS. My boyfriend ate 2 1/2 salmon filets by himself!

  19. I just made this now. It’s so goood!! I can’t wait to make it for my mom. Thank you so much for sharing this recipe. 

  20. I’ve made this a couple times now and it is definitely a new favorite! I use crushed rice chex cereal to make it gluten free, and dried herbs instead of fresh when I’m short on prep time. Thank you for the recipe!!

  21. Very delicious and so easy to make!

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  24. Made this tonight. Very good. Ten minutes was perfect for the doneness we like. However, it can not be called gluten free with bread crumbs on it. I used gluten free breadcrumbs since we have a family member with celiac disease. 

  25. I make a ton of salmon, almost every Friday night during the summer I’m making salmon for a crowd of 60 people on the Schooner Zodiac. I’m always looking for new flavor ideas and I’ve been meaning to make this one for awhile now, I finally got around to it, boy I wish I’d tried this sooner, it’s so great. I used your recipe more as a jumping off point, things can change so much when you multiply them for large groups, thanks for inspiration! Check out my blog if you’re interested in seeing where your creation was made. http://www.seasonedatsea.com/2018/tacoma-day-sails/

  26. I want restaurants in London serving this meal.

  27. I usually just sprinkle with a little bit of dill *optional* or fish seasoning of your choice, top with a few slices of fresh lemon, then bake. salmon is so good that you dont have to do much to it.

  28. This was a very nice recipe. I substituted almond flour for bread crumbs to make this lower in carbs.

    • This recipe was great as is, but to Maureen who used almond flour, I tried using almond flour and it all became like mush. Was it superfine almond flour you used? Did you add extra? I’d love to make this with almond flour.

  29. Really good and I used frozen salmon filets so wasn’t expecting too much, but I will be making this often!!! Oh…I just realized I never put the parmesan cheese in with the crumbs (I used Panko) but it was still darn good…with the cheese I’m sure it will be a five star!!!

  30. Really good and I used frozen salmon filets so wasn’t expecting too much but I will be making this often!!!

  31. It’s a WOW recipe and perfect for the winters!! Keep sharing!!

  32. I made this salmon recipe for dinner tonight. It was delicious! The salmon came out perfect – with just the right flavors of seasoning. I love salmon and am always looking for different recipes and new seasonings to try. This one is definitely a keeper and I will be making it again and again!

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  34. Made this tonight. I made the salmon exactly as instructed. it was delicious! I will make this dish again!

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  38. So, so delicious! Even my 11 month old gobbled it up! Thank you! 

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  40. recipe** 

  41. Made this in conjunction with my dad’s birthday. Everyone loved it! 
    Thank you for the awesome reception :)
    Can’t wait to make it again!  

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  48. made this tonight and it was so easy and DE-LISH! It smelled soo good while cooking,  like at a restaurant! The only thing i did differently was omitted the thyme and used a mix of  plain bread crumbs and panko and then added two slices of lemon on top! Cant wait to make again! Thank you!

  49. I adore both salmon and parmesan, it seems this recipe has been imagined just for me, thanks!

  50. So delicious and so healthy. Just how i love it. I would add two glasses of wine and my wife and me will have the perfect dinner. Thank you!

  51. So easy, so yummy!

  52. It’s hard to cook such a beautiful piece of salmon… sometimes I just want to gnaw on the fillet. But, hey, if you’re going to cook it, I’d say this is a pretty fab recipe. :-)

  53. This is a great recipe. I love making crusted salmon!

  54. This salmon looks absolutely delicious!

  55. I am so looking forward to that day – grocery shopping right now is a nightmare. In fact, most of the time, I wait until the kids are in bed and I go by myself. This salmon looks AMAZING, though!

  56. This is so perfect for a dinner party! No fuss and incredibly beautiful! Pinned :)

  57. That is one gorgeous piece of salmon.

  58. Josh and Caleb love salmon… this looks fabulous!

  59. It’s that way every time we go to ANY store!! I swear! this salmon looks SO good!

  60. I’m so proud of the kiddos too!
    The fish looks wonderful!

  61. That looks so amazing. Love how it flakes off perfectly.

    And !yes! to kids that grow out of the ‘gimme’ stage. It’s awesome when they instead learn to be helpers. My oldest two, ages 10 and 12 have become great assistants in my kitchen. And I love it!

    Have a great weekend Sommer!

  62. LOVE your discriminating children! With dishes like this, I’d be bringing home wild salmon every week, too :)