Parmesan and Herb Crusted Salmon
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About this recipe
Salmon is a nutrient-rich, protein-packed fish that’s both delicious and incredibly versatile. This Parmesan and Herb Crusted Salmon takes it to the next level with a crispy, golden topping that adds flavour and crunch to every bite. The combination of Parmesan, fresh herbs, and garlic creates a rich, savoury crust that complements the natural taste of the salmon beautifully.
This dish is perfect for weeknight dinners because it’s quick, easy, and requires minimal ingredients. Simply coat the salmon with the herb and cheese mixture, bake it until crispy, and enjoy a restaurant-quality meal at home. Pair it with a fresh salad, roasted vegetables, or a side of buttery mashed potatoes for a complete, satisfying meal.
FAQ: Parmesan and Herb Crusted Salmon
1. What herbs work best for the crust?
Fresh parsley, thyme, and dill work beautifully, but you can also use basil, oregano, or chives depending on your preference. A mix of fresh and dried herbs can also add depth to the flavour.
2. Can I use frozen salmon?
Yes! If using frozen salmon, make sure to fully thaw and pat it dry before adding the crust. This helps the topping stick properly and prevents excess moisture.
3. How do I make the crust extra crispy?
For an even crispier crust, try broiling the salmon for the last 1-2 minutes of cooking. You can also add a small amount of panko breadcrumbs to the topping for extra crunch.
4. What can I serve with Parmesan and Herb Crusted Salmon?
This dish pairs well with roasted asparagus, garlic butter green beans, mashed potatoes, or a fresh lemony salad. For a low-carb option, try it with cauliflower mash or zucchini noodles.
5. Can I make this in an air fryer?
Absolutely! Cook the salmon at 200°C (400°F) for about 10-12 minutes in the air fryer, depending on thickness. This method makes the crust extra crispy!
6. How do I know when the salmon is done?
Salmon is done when it reaches an internal temperature of 52-57°C (125-135°F). The flesh should be opaque and flake easily with a fork. Be careful not to overcook, as salmon can dry out quickly.
With its crispy topping and tender, flaky salmon, this Parmesan and Herb Crusted Salmon is a simple yet elegant meal that’s packed with flavour. Perfect for busy weeknights or special occasions!
Ingredients
Salmon:
- 500g salmon
- 100g panko breadcrumbs
- 30g fresh parsley, roughly chopped
- 50g parmesean, grated
- 2 tsp dried thyme
- 2 tsp dried oregano
- grated zest of 1 lemon, plus wedges to serve
- 1 tsp fennel seeds
- 2 tsp greek yoghurt
Sides:
- 4 medium carrots
- 400g baby potatoes
- 200g greek yoghurt
Salmon:
- 1kg salmon
- 200g panko breadcrumbs
- 60g fresh parsley, roughly chopped
- 100g parmesan, grated
- 4 tsp dried thyme
- 4 tsp dried oregano
- Grated zest of 2 lemons, plus wedges to serve
- 2 tsp fennel seeds
- 4 tsp Greek yoghurt
Sides:
- 8 medium carrots
- 800g baby potatoes
- 400g Greek yoghurt
Salmon:
- 1.5kg salmon
- 300g panko breadcrumbs
- 90g fresh parsley, roughly chopped
- 150g parmesan, grated
- 6 tsp dried thyme
- 6 tsp dried oregano
- Grated zest of 3 lemons, plus wedges to serve
- 3 tsp fennel seeds
- 6 tsp Greek yoghurt
Sides:
- 12 medium carrots
- 1.2kg baby potatoes
- 600g Greek yoghurt
Ingredients
Salmon:
- 17.6oz salmon
- 3.5oz panko breadcrumbs
- 1oz fresh parsley, roughly chopped
- 1.7oz parmesan, grated
- 2 tsp dried thyme
- 2 tsp dried oregano
- Grated zest of 1 lemon, plus wedges to serve
- 1 tsp fennel seeds
- 2 tsp Greek yoghurt
Sides:
- 4 medium carrots
- 14oz baby potatoes
- 7oz Greek yoghurt
Salmon:
- 35.3oz salmon
- 7oz panko breadcrumbs
- 2.1oz fresh parsley, roughly chopped
- 3.5oz parmesan, grated
- 4 tsp dried thyme
- 4 tsp dried oregano
- Grated zest of 2 lemons, plus wedges to serve
- 2 tsp fennel seeds
- 4 tsp Greek yoghurt
Sides:
- 8 medium carrots
- 28oz baby potatoes
- 14oz Greek yoghurt
Salmon:
- 52.9oz salmon
- 10.5oz panko breadcrumbs
- 3.2oz fresh parsley, roughly chopped
- 5.3oz parmesan, grated
- 6 tsp dried thyme
- 6 tsp dried oregano
- Grated zest of 3 lemons, plus wedges to serve
- 3 tsp fennel seeds
- 6 tsp Greek yoghurt
Sides:
- 12 medium carrots
- 42oz baby potatoes
- 21oz Greek yoghurt
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the carrot sticks and halved baby potatoes with olive oil, salt, and black pepper.
- Spread them on a baking sheet and add fresh rosemary sprigs if desired.
- While baking, in a bowl, combine panko breadcrumbs, chopped parsley, grated Parmesan, dried thyme, dried oregano, lemon zest, fennel seeds, salt, and black pepper. Mix well.
- Place the salmon fillet on a baking sheet lined with parchment paper.
- Add a thin layer of greek yoghurt to the salmon.
- Press the breadcrumb mixture onto the top of the salmon fillet, creating an even crust.
- Drizzle olive oil over the crust to help it brown in the oven.
- Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and the crust is golden brown and vegetables are ready.
For Meal Prep allow the Food to Cool: Before storing, let the cooked items cool to room temperature. This helps prevent condensation inside the containers, reducing the chances of sogginess.
Divide into Containers: Divide the salmon, roasted carrots, and baby potatoes into individual airtight containers. This helps maintain freshness and makes it easier to grab a portion when you're ready to eat.
Keep leftovers in the fridge for up to 3-4 days for optimal freshness and taste to reheat cook in oven.
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