Name: Crusty Salmon With Parmesan Herb Topping
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each), skin removed; 1/2 cup panko breadcrumbs; 1/3 cup grated Parmesan cheese; 2 tablespoons fresh parsley, finely chopped (plus extra for garnish); 1 tablespoon fresh dill or 1 teaspoon dried dill (optional); 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon lemon zest; Salt and pepper, to taste; Lemon wedges

Why You’ll Love This Recipe

I love how this dish brings together texture and flavor in such a satisfying way. The combination of buttery salmon with a crisp, cheesy topping is pure perfection. The parmesan melts into the breadcrumbs, creating that irresistible golden crust, while the lemon zest and herbs add brightness to every bite. I also like that it’s ready in just about 30 minutes—perfect for a quick weeknight dinner or a simple weekend meal that still feels gourmet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salmon:
4 salmon fillets (about 6 oz each), skin removed

For the Topping:
1/2 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
1 tablespoon fresh dill or 1 teaspoon dried dill (optional)
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon lemon zest
Salt and pepper to taste

For Serving:
Lemon wedges

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a mixing bowl, I combine the panko breadcrumbs, grated Parmesan, parsley, dill (if I’m using it), minced garlic, lemon zest, salt, and pepper.
I drizzle the olive oil over the mixture and stir well to coat the breadcrumbs evenly. This helps them brown beautifully in the oven.
I pat the salmon fillets dry with paper towels to remove any excess moisture—this step is key to getting that perfectly crisp topping.
I place the salmon on the prepared baking sheet and press the breadcrumb mixture firmly onto the top of each fillet, making sure it sticks well.
I bake the salmon for 12–15 minutes, until it flakes easily with a fork and the topping is golden brown and crisp.
Once done, I garnish the salmon with extra parsley and serve it with lemon wedges for a bright, fresh finish.
I like serving it immediately alongside roasted vegetables, a crisp salad, or rice for a complete meal.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total—15 minutes of prep time and 12–15 minutes of baking.

Variations

When I want to change things up, I sometimes use other firm fish like cod or trout instead of salmon. For a spicier version, I add a pinch of cayenne pepper or smoked paprika to the topping. If I’m craving something extra indulgent, I mix a little melted butter into the breadcrumb topping instead of olive oil. For a gluten-free twist, I use gluten-free breadcrumbs, and for a dairy-free version, I replace the Parmesan with nutritional yeast or vegan cheese.

Storage/Reheating

I store any leftover salmon in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven at 300°F (150°C) for about 10 minutes, which helps maintain the crust’s crispness. I avoid using the microwave since it can make the topping soggy.

FAQs

Can I use frozen salmon for this recipe?

Yes, I can! I just make sure to thaw it completely in the refrigerator overnight or under cold water, then pat it dry before adding the topping.

How do I get the topping extra crispy?

I make sure to coat the breadcrumbs in olive oil and pat the salmon dry before topping. Baking at a high temperature (400°F) also helps achieve that perfect crunch.

Can I make this ahead of time?

I can prepare the breadcrumb topping ahead and store it in the fridge for a day. When I’m ready to cook, I just top the salmon and bake it fresh.

What sides go best with this salmon?

I love pairing it with roasted vegetables, garlic mashed potatoes, steamed asparagus, or a light green salad with vinaigrette.

Can I make it dairy-free or gluten-free?

Definitely. I replace Parmesan with a dairy-free cheese alternative or nutritional yeast, and use gluten-free breadcrumbs for a gluten-free option.

Conclusion

This Crusty Salmon With Parmesan Herb Topping is one of my favorite quick dinners—it’s flavorful, crunchy, and feels a little fancy without being complicated. I love how the golden crust contrasts with the tender, juicy salmon inside. It’s a simple yet impressive dish that I can count on anytime I want something delicious, nutritious, and ready in under 30 minutes.