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Parmesan Crusted Salmon Recipe
Baked Salmon In The Oven - This tender flaky baked salmon recipe is topped with a parmesan herb crust. A simple, flavorful 6-ingredient dish!
Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 6
Calories: 241 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1.5-2 pound whole wild salmon fillet
- 1/4 cup plain breadcrumbs
- 1/4 cup Parmesan Cheese grated
- 2 cloves garlic, minced
- 1 tablespoon thyme and chives finely chopped
- 2 tablespoons butter melted
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper. Place the salmon fillet on the baking sheet.
- In a small bowl, mix the bread crumbs, Parmesan cheese, garlic, and herbs together. Drizzle the melted butter over the top and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix with your hand to coat the breadcrumbs in butter.
- Sprinkle the mixture over the top of the salmon fillet. Bake for 10-12 minutes, until the salmon, is cooked through and the crust is golden. If the crust doesn’t brown, turn on the broiler for 1 minute, then remove. Serve warm.
Cup of Yum
Notes
- To make this salmon recipe gluten-free, try using crushed rice Chex cereal instead of breadcrumbs.
Nutrition Information
Serving
4ounces
Calories
241kcal
(12%)
Carbohydrates
4g
(1%)
Protein
25g
(50%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
76mg
(25%)
Sodium
180mg
(8%)
Potassium
578mg
(17%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
200IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
75mg
(8%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241
% Daily Value*
| Serving | 4ounces | |
| Calories | 241kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 180mg | 8% |
| Potassium | 578mg | 12% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.