Parmesan Crusted Salmon (adapted from Cook’s Illustrated)

Those whose husbands are into fishing, know that it’s salmon season, which means that we get to eat a ton of fish.
This recipe is nothing short of perfect, because it gives you a crispy parmesan crust, with a very juicy and delicious inside.

Parmesan Crusted Salmon (adapted from Cook’s Illustrated)Parmesan Crusted Salmon (adapted from Cook’s Illustrated)
I used to subscribe to Cook’s Illustrated. They do all the leg work for us, by finding the best of everything. They do this by testing out different techniques and recipes and then having a blind taste test, to find the best way of preparing things. Guess what? They came up with the best way to oven roast salmon, and I am going to share it with you 😀
They claim that by placing the fish into a blazing hot oven, the juices get sealed in; by roasting it at lower temperature, the fish stays moist and juicy on the inside.

Parmesan Crusted Salmon (adapted from Cook’s Illustrated)

Ingredients

  • 2 lbs Salmon Fillet, skinless
  • Olive oil or mayonnaise
  • 1 clove garlic, pressed – or garlic powder
  • Salt
  • Pepper, ground

Crust

  • ½ cup Panco breadcrumbs
  • ¼ cups Parmesan cheese, grated

Instructions

  1. Preheat the oven to 500F.
  2. Meanwhile, wash the fish fillet and dry with paper towel.
  3. Place fillet on a baking sheet lined with foil or parchment paper.
  4. Sprinkle with olive oil or apply a thin coat of mayonnaise.
  5. Sprinkle the salt, pepper & garlic powdered or pressed garlic on top.
  6. Mix the breadcrumbs & Parmesan cheese.
  7. Sprinkle the breadcrumb mixture and press it in with your hand.
  8. If you want to have individual servings, cut the fillet into individual portions.
  9. Place the baking sheet with fish in the oven and turn the heat down to 275F, immediately. Bake for 9 minutes.
  10. Then, broil for 3-4 minutes until the crust becomes golden in color.

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Parmesan Crusted Salmon (adapted from Cook’s Illustrated)Parmesan Crusted Salmon (adapted from Cook’s Illustrated)
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Comments

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  • The crust sounds divine! The perfect way to spice up a simple mid week meal 🙂

    · Reply
    • It is, thanks for your comment!

      · Reply
  • Rimma

    Marina, privet. Thanks for the recipes and very nice blog.
    By the way, where did you get such beautiful plates?

    · Reply
    • Thanks Rimma!
      I bought them at Home Goods a while ago.

      · Reply
      • Noel

        Thank you for the great tip I love to make fish now I will think of you every time I make fish! I can’t try your recipes. Thank you!

        · Reply
  • This may just be the most gorgeous salmon ever!

    · Reply
  • Kelly Kresge

    I’m looking forward to dinner! I’m making this tonight!! Love Salmon and I got a couple of filets from a friend who scored well in Pulaski! Thanks for sharing!!!

    · Reply
    • Let me know how it goes Kelly!

      · Reply
  • Amanda R

    Just want to let you know I made this a couple weeks back for my husband and myself for supper. It was a hit with both of us for flavor and with me for ease, simplicity, and little clean up. We will definitely be having this again.

    · Reply
    • Thanks Amanda for taking the time to give me your feedback! I’m glad you liked this recipe. Easy and delicious is always great 😀

      · Reply
  • April

    This was dinner tonight. It turned out great. It was juicy and flavorful yet so simple and quick. My oldest loves it as do I. Thank you for the recipe.

    · Reply
    • Hi April!
      I’m happy to hear that your family enjoyed this recipe! Thanks for your feedback!

      · Reply
  • Patrick Wemitt

    I have made this twice, each time I have found the fish under cooked even though I cooked it at 275 for ten minutes the second time. I also broiled it for the recommended time and it nearly burned. Is the thickness of the filet a factor? Yes I did preheat to 500 each time. To complete the cooking process I took it off broil and baked it at 275 for at least 2 more minutes with foil on top. It is a great dish.

    · Reply
    • Hello Patrick, thanks for your feedback!
      And, yes fillet thickness is a factor, and what do you mean by undercooked? Was it transluscent pink? Because with this method the fish should be very moist but not translucent. As far as broiling it says to broil it for 3-4 minutes until golden in color, so next time just watch it and remove it from the oven as soon as it gets golden in color, for different ovens it might different time.
      One more thing, when you preheat the oven, depending on what kind of oven you have you might have to preheat it for longer or shorter amount of time, to build up enough heat for it to cook the fish through for the remaining 9 minutes. If I had to guess, an average time you should be pre-heating the oven would be about 15-20 minutes after it has reached 500F. I might add that to the recipe for clarification.. I hope this helps 🙂

      · Reply
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