Baked Parmesan Crusted Salmon
This delicious Baked Parmesan Crusted Salmon features a crunchy panko and parmesan topping, offering a delightful contrast to the tender salmon beneath.
Equipment
- oven
- baking sheet
- wire cooling rack
- Shallow Dish
Ingredients
- 4 fillets skinless salmon 6-7 oz each
- ¾ cup panko bread crumbs
- ¾ cup parmesan cheese finely shredded
- 2 ½ tablespoon fresh parsley chopped
- ¾ teaspoon garlic powder
- salt to taste
- black pepper freshly ground, to taste
- 1 tablespoon olive oil
- 1 large egg
- 4 slices lemon
Instructions
- Preheat oven to 425 degrees. Spray an oven safe wire cooling rack with non-stick cooking spray and set over a rimmed 18 by 13-inch baking sheet.
- In a shallow dish toss together panko, parmesan, parsley, garlic powder, salt and pepper. Drizzle in olive oil and toss well to evenly coat mixture.
- In a separate shallow dish beat the egg until yolk and white are well blended.
- Working with one piece of salmon at a time dredge each side in egg, then transfer to panko mixture and coat and press both sides of salmon in panko mixture.
- Transfer to prepared wire rack on baking sheet. Repeat process with remaining portions.
- Bake in preheated oven until salmon is barely cooked through, about 10 - 15 minutes.
- Serve with lemon slices for spritzing over.
Notes
If you find breading is browning too quickly simply tent with foil at any time needed. If they aren't browning enough move oven rack up or broil just very briefly at the end.
Nutrition
Serving: 1fillet
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