Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, combine the grated Parmesan, breadcrumbs, garlic powder, paprika, melted butter, and a pinch of salt and pepper. Stir until the mixture is evenly moistened and holds together when pressed.
- Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet, spaced so air can circulate.
- Spoon the Parmesan-breadcrumb mixture evenly onto each fillet. Press gently to help the topping adhere.
Cooking
- Bake in the preheated oven for 12 to 15 minutes, depending on fillet thickness. The topping should be golden and the salmon should flake easily with a fork.
- For a more browned crust, move the pan under the broiler for 30 to 90 seconds, watching closely to prevent burning.
- Remove from the oven and let rest for 2 to 3 minutes. Serve with lemon wedges squeezed over the top.
Nutrition
Notes
For a gluten-free version, use gluten-free panko or crushed gluten-free crackers. To cut dairy, swap Parmesan for 3 tablespoons nutritional yeast plus a pinch more salt; texture will differ. If fillets are thick, increase bake time by a few minutes and monitor doneness.