Ingredients & Substitutions
Here I explain the best ingredients for my parmesan crusted salmon recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Parmesan Crusted Salmon
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Pat the crust on lightly, but don’t compact it. Patting helps the mixture stick, but if you press on it too much, it will flatten and you won’t get that crispy texture. Use meat thermometer for perfectly done salmon. I have and love this one, but actually prefer to use my probe thermometer because it beeps when ready. For salmon, the ideal internal temperature is 125-130 degrees F for medium rare, 130-135 degrees F for medium, or 140-145 degrees F for well done. I recommend medium for super moist, flaky fish. If you don’t have a thermometer, you can check that it flakes easily with a fork, but it’s easier to overcook and get dry relying on this method. Have individual fillets? You can use those, they’ll just bake about 4-5 minutes faster. Let the salmon rest for a few minutes after removing from the oven. This is not required, but it leaves the fish more moist. Want a darker, extra crispy crust? Broil the salmon for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning. Make sure the broiling time is instead of the last couple minutes of baking, not in addition, or your fish will be overcooked. If you’re going to broil it, the right time to do it is when it’s 5-8 degrees below your target temperature.
Veggies – I usually roast asparagus (pictured above), green beans, or broccoli alongside the salmon, but you can also saute zucchini or fry brussels sprouts while the parmesan crusted salmon bakes. If you want to go all-in on the parm, make my parmesan asparagus. Potatoes – Air fryer roasted potatoes are my kids’ favorite side. For healthier options, try my roasted turnips (start them before the salmon) or air fryer sweet potatoes. Salads – I love a fresh asparagus salad with this salmon in the spring, or butternut squash salad in the fall.
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