Fish is a must-have in our home, at least once a week. And, tuna and salmon are my kids’ absolute favorite raw or cooked.
How to make baked parmesan-crusted salmon
Preheat the oven to 400 F / 200 C/ Gas Mark 6 Parmesan crust – In a small bowl, combine the topping ingredients – breadcrumbs, parmesan, garlic, parsley, salt, pepper, and melted butter. Stir well. Pro tip – Add the melted butter just before you are ready to top the salmon. Otherwise, the breadcrumbs will become soggy.
Pat dry the salmon fillet and make a few cuts on the skin. Place salmon skin-side down on a baking sheet or sheet pan lined with aluminum foil or parchment paper.Pro tip – Brush the aluminum foil with olive oil to prevent the salmon skin from sticking to the foil. Top the salmon with the breadcrumbs making sure to spread them around evenly.
Bake in the preheated oven for 20 to 25 minutes or until done. The fish is done when the salmon flakes with a fork, and the flesh becomes tender, paler, and opaque. The recommended internal temperature for cooking salmon is – medium 145 F to 147 F or 60 to 63°C. But, it can also be served at medium-rare, 122 to 127°F or 50 to 53°C (this is what I usually serve my salmon).Pro tip – Resting after baking will continue to cook the salmon further. When you remove it from the oven, let it cool for at least 5 to 10 minutes before serving. I flip the lemon slices over, putting the chared sides down. Serve with a drizzle of lemon juice and garnish with a sprinkle of chopped fresh parsley and more lemon wedges.
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