Garlic Parmesan Crusted Salmon

Lulu | lulusloveforfood
by Lulu | lulusloveforfood
8 servings
25 min

One of the many ways of preparing salmon on a busy work week is this recipe right here! I am all for meal prepping. If it saves me time in the kitchen during the weekdays, I'm all in. This recipe is a good one to keep on hand.

It's a great meal prep meal to have for the week. The fresh minced garlic with fresh grated parmesan gets super crispy and crumbled top from the panko breadcrumbs adds a nice bite to the flaky salmon and is super tasty! It pairs well with a salad, steamed rice or vegetables!

This low calorie, clean eating meal is made at least once a month in my house!

Garlic Parmesan Crusted Salmon
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 4 garlic cloves, minced
  • ½ cup Italian bread crumbs
  • ½ cup panko breadcrumbs
  • 1 cup of grated parmesan
  • 1 lemon zested
  • 3 tbsp chopped parsley
  • ½ tsp crushed red pepper flakes
  • ½ tsp kosher salt
  • ¼ tsp fresh cracked pepper
  • 3 tbsp olive oil
  • 2.5 pound salmon fillet cut in about 8 pieces
Preheat the oven to 400 degrees F.
Pat and dry salmon fillets and place them on a baking sheet over parchment paper to prevent from sticking
In a small mixing bowl, combine minced garlic, bread crumbs, panko breadcrumbs, parmesan, parsley, crushed red pepper flakes, zested lemon, salt and pepper.
Slice the thick part of the salmon on top about half way in, so the mixture can be placed in the little pocket.
Season the salmon fillets lightly with salt and pepper.
Place the mixture topping in the little pocket and entirely on each of the fillets evenly, so the salmon is completely coated.
Place the salmon fillets in the oven in the top middle rack for about 13 minutes.
Serve with steamed rice and vegetables. Garnish with a lemon wedge and hot sauce (sriracha) *optional
Lulu | lulusloveforfood
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  • Sharon Sharon on Sep 26, 2022

    When is the oil used?

  • Linda Linda on Sep 25, 2023

    We love salmon and I cook it weekly - always up for new recipes. My question is the skin. Many times it comes with the skin on and I usually leave it on and then slip a spatula in between skin and fish after cooking. What's your recommendation? Thanks, lindalee