Parmesan Crusted Salmon
This Parmesan crusted salmon is a delicious, elegant dinner that’s surprisingly quick to prepare. The crispy, flavorful topping perfectly complements the tender salmon beneath!
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4
Ingredients 10
- 1 pound salmon fillet or fillets, skin on (wild caught if possible)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 to 1 1/2 tablespoons Dijon mustard
- ¼ cup fine breadcrumbs (substitute gluten free breadcrumbs or crushed crackers for gluten-free)
- ¼ cup grated Parmesan cheese
- ½ tablespoon olive oil
- 1 garlic clove, finely minced
- 1 tablespoon finely chopped parsley
- ⅛ teaspoon dried dill
Method 5
- 01
Preheat the oven to 425°F.
- 02
Bring the salmon to room temperature and pat it dry (if time, brine the salmon; see Notes below). Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Season the salmon with the kosher salt and a few grinds of pepper, evenly divided between the fillets.
- 03
Brush the Dijon mustard onto the fish in an even layer (or use the back of a spoon to spread it on).
- 04
In another small bowl, mix together the breadcrumbs, Parmesan cheese, olive oil, garlic, parsley and dill. If necessary, use your fingers to evenly mix the olive oil. Sprinkle the mixture on top of the fish.
- 05
Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125°F to 130°F in the center. Serve immediately.
Provenance
- recipe-clones/acouplecooks-data
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