Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, combine the grated Parmesan, breadcrumbs, garlic powder, paprika, melted butter, and a pinch of salt and pepper. Stir until the mixture is evenly moistened.
- Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared sheet.
- Spoon the Parmesan-breadcrumb mixture onto each fillet. Press it gently and evenly so the topping adheres and covers the top of each piece.
Baking
- Bake for 12 to 15 minutes. For thinner pieces, they may be done closer to 10 minutes; thicker ones may need up to 15 minutes.
- The topping should be golden brown and the salmon should flake easily with a fork.
- For a more deeply browned crust, move the pan to the top rack and broil for 30 to 90 seconds—watch carefully to prevent burning.
- Remove from the oven, let the fillets rest for a minute, then serve with lemon wedges.
Nutrition
Notes
For a gluten-free version, swap breadcrumbs for crushed toasted almonds or gluten-free panko. For a dairy-free option, consider using nutritional yeast and a plant-based butter substitute, but the texture will change.