Salmon is my husbands favorite protein. It is full of omega-3’s and B12, low in calories and saturated fat and it tastes really good when prepared well. I have been able to find good quality wild caught salmon at a relatively good price lately too, so things are looking up in the salmon department.
There are many ways to prepare salmon, but this lemon parmesan crusted baked salmon is easy, beautiful and something that even a non-fish lover will appreciate.
Let’s get it started…
The brightly flavored, buttery crumb coating is the star of the show, so let’s start with that.
You will need two shallow bowls. Whisk 1 large egg in one of the bowls and season with a pinch of salt and black pepper.
In the second bowl, combine 1/2 cup of breadcrumbs, 1/2 cup of finely grated parmesan, 1 tablespoon of finely chopped parsley, 1 tablespoon of olive oil, 1 teaspoon of lemon zest, 1/2 teaspoon of garlic powder and a pinch of salt and black pepper.
Pat the salmon dry with a paper towel and then dip it into the whisked egg making sure that all sides are coated.
Transfer the salmon into the breadcrumb mixture and press the breadcrumbs onto all surfaces of the filet.
Press some of the leftover breadcrumbs over the top of the filet. The filets will be baked in the same potion the entire time, so feel free to add a generous amount of the breadcrumbs over the top.
Bake the salmon in a 425 degree oven for 12-16 minutes. The baking time will depend on how thick your salmon filets are and how you prefer them cooked. My filets were quite thick and 15 minutes left them flaky and moist inside, but golden brown and crisp on the outside, exactly how they should be!
These salmon filets are delicious. The breadcrumb mixture transforms into the most wonderfully crunchy, salty, buttery crust in the oven and I absolutely love it.
If you are looking for a delicious way to prepare and enjoy a nice salmon filet, then this could be exactly what you have been searching for. Crunchy on the outside, flaky on the inside and super flavorful.
You are going to love this salmon…
Lemon Parmesan Crusted Salmon
Ingredients
- Two 6-8 ounce salmon filets
- 1/2 cup of breadcrumbs
- 1/2 cup of parmesan, grated
- 1 tablespoon of fresh parsley, finely chopped
- 1 teaspoon of lemon zest
- 1/2 teaspoon of garlic powder
- salt and black pepper
- 2 tablespoons of olive oil
- 1 large egg
- 2 tablespoons of fresh lemon juice
Instructions
- Preheat your oven to 425 degrees
- In a shallow bowl, combine 1/2 cup of breadcrumbs, 1/2 cup of finely grated parmesan, 1 tablespoon of finely chopped parsley, 1 tablespoon of olive oil, 1 teaspoon of lemon zest, 1/2 teaspoon of garlic powder and a pinch of salt and black pepper
- Whisk a large egg in a separate shallow bowl and season with a pinch of salt and black pepper
- Dry the salmon filets with paper towels
- Dip all sides of the salmon into the whisked egg and allow excess to drip back into the bowl
- Transfer the egg dipped salmon into the breadcrumb mixture and coat on all sides
- Set the coated salmon onto a baking sheet and repeat the process with the second filet
- Press some of the remaining bread crumbs over the salmon filets and drizzle the remaining tablespoon of olive oil lightly over each filet
- Bake the salmon for 12-16 minutes in a 425 degree oven (depending on their thickness and your desired level of doneness)
- Drizzle the crispy filets with fresh lemon juice and enjoy immediately
