Description
A quick and easy weeknight dinner featuring salmon fillets coated in a crispy, savory crust of Parmesan cheese, garlic, and mayonnaise, baked to perfection in under 30 minutes.
Ingredients
Scale
- 4 salmon fillets (about 6oz each)
- 1/2 cup freshly grated Parmesan cheese
- 4–5 cloves garlic, minced
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon dried Italian herbs
- 1/4 cup breadcrumbs (optional, panko recommended)
- Salt and black pepper to taste
- 1 tablespoon butter, melted
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse salmon fillets and pat them very dry with paper towels. Place on the prepared baking sheet, skin-side down.
- In a small bowl, combine grated Parmesan, minced garlic, dried Italian herbs, and breadcrumbs (if using).
- In a separate bowl, mix mayonnaise (or Greek yogurt) with a pinch of salt and pepper.
- Spread the mayo/yogurt mixture generously over the top of each salmon fillet.
- Sprinkle the Parmesan mixture evenly over the mayo layer and press gently to adhere.
- Drizzle melted butter over the top of each fillet.
- Bake for 12-15 minutes, or until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Let rest for 2-3 minutes before serving with lemon wedges.
Notes
Pat the salmon dry thoroughly to ensure the crust sticks and crisps up. Do not flip the fish while baking. If using frozen salmon, thaw completely and pat dry. For a dairy-free version, use dairy-free Parmesan and mayo alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with crust
- Calories: 320
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 4
- Protein: 30
Keywords: salmon, garlic parmesan salmon, easy dinner, weeknight meals, healthy seafood, keto friendly, gluten free option, one pan meal