Go Back

Cheesy Parmesan Crusted Salmon Bake

Parmesan crusted salmon bakes under a crisp, cheesy panko topping with a creamy Dijon layer beneath. The salmon stays tender while the crust turns golden in the oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Resting 3 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1 tsp olive oil
  • 4 salmon 6-ounce fillets, skin-on
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the Parmesan crust
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
  • 2 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the salmon
  1. Heat the oven to 400°F.
  2. Brush a 9x13-inch baking dish with the olive oil.
  3. Pat the salmon dry.
  4. Arrange the fillets skin-side down in the dish.
  5. Stir together the mayonnaise and Dijon mustard.
  6. Spread the mayonnaise mixture over the fillets.
  7. Season the fillets with the kosher salt and black pepper.
Make the crust and bake
  1. Stir together the panko breadcrumbs, Parmesan cheese, melted butter, garlic powder, and chopped fresh parsley.
  2. Press the mixture onto the tops of the salmon.
  3. Bake for 12–16 minutes, until the crust is golden and the thickest part of each fillet reaches 145°F on an instant-read thermometer.
  4. Rest the salmon for 3 minutes before serving.

Notes

For tender salmon, check the thickest part with an instant-read thermometer and avoid baking beyond 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the crust loses its crispness. For a gluten-free option, use gluten-free panko breadcrumbs.