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This Parmesan Crusted Salmon recipe is prepared with a delicious garlic parmesan crust and baked to perfection in the oven. They are tender and flaky and super easy to put together. Get dinner ready in less than 30 minutes.
What’s not to love about a perfectly crispy baked salmon fillet? This dish is low in carbs, high in protein, and keto-friendly. A Versatile meal that you can add over salad, enjoy as is, and serve with a side of rice, quinoa, or some roasted veggies.
The crispy crust is made with almond meal, parmesan cheese, and seasonings. This parmesan crusted salmon recipe has an amazing flavor to it and is made with simple pantry staple ingredients. For more salmon recipes, try out Baked Teriyaki Salmon, Easy Salmon Florentine, or Easy Cajun Baked Salmon.
Why You Will Love This Recipe
- Easy to make: you do not need that many ingredients to come up with these delicious crispy baked salmon filets. Ready in just 30 minutes. Hassle-free.
- Healthy and keto-friendly: Salmon is so good for you and we highly recommend you include it in your diet. They are high in protein, keto-friendly, packed with omega-3 fatty acids, and is nutrient-dense.
- Meal Prep Friendly: If you meal prep, then this baked parmesan crusted salmon recipe should be your go-to meal at least once a month. Add it to your monthly meal prep rotation menu.
- Versatile: Many ways to serve this dish. As the main protein source, you can serve with many different sides or top over salads.
Ingredients Needed
- Wild-caught salmon fillets: we used skinless. If you want to use skin-on that’s fine
- Almond Meal: or essentially almond flour. If you aren’t too keen on the carbs and not looking for a keto-approved dish, then you can use panko bread crumbs instead of the almond meal.
- Grated parmesan cheese: store-bought or grate your own.
- Seasonings: Dried parsley, Dried oregano, Chili flakes, Sea salt, and black pepper.
- Garlic cloves; please use fresh garlic if possible. If you have to make a trip to the store for fresh garlic then swap it with some garlic powder.
- Olive Oil or butter: or any other oil. Avocado Oil works as well.
- Lemon wedges, to serve
How to make this Crispy Salmon Recipe
- Preheat: Preheat oven to 400°F.
- Make parmesan topping: In a small mixing bowl add almond meal, parmesan cheese, parsley, oregano, and chili flakes; mix well to combine
- Make garlic butter: In a different bowl mix melted butter or olive oil with garlic, salt, and pepper.
- Brush the salmon: Place the salmon in a baking dish and brush it with the garlic butter mixture or olive oil mixture.
- Add the topping: Sprinkle with almond parmesan mixture, until fully covered, gently pressing the mixture with your fingers so it sticks to the salmon.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon is flaky. Enjoy!
Expert Tips
- Start with fresh, high-quality salmon fillets. Look for fillets with vibrant color, firm texture, and a mild scent.
- Grate fresh Parmesan cheese for the crust. Freshly grated Parmesan has better flavor and texture compared to pre-packaged grated cheese.
- Line the baking dish with parchment paper for easier clean up.
- Use a fork to gently flake the salmon. If it flakes easily and the center is opaque, it’s done. The internal temperature should reach 145°F (63°C).
Frequently asked questions
Salmon is very well known to be an excellent source of quality protein. They are packed with omega-3 fatty acids and DHA which help lowers blood pressure and reduce inflammation. Also, salmon is high in nutrients such as Vitamin B which is great for protecting your heart and brain health.
Salmon does not need to be covered to fully cook when baking. It cooks pretty fast and thoroughly typically within 20 minutes. If you do want to cover it that’s fine but the salmon will not have a crispy layer. If you keep it uncovered it will still cook through and you get a crispy top layer.
If the salmon is not frozen, then it is fine to pop it right in the oven even if you just removed it from the fridge and it is on the cold side. But, it is recommended to allow the salmon to sit for 15 minutes or so to reach room temperature before baking. We have baked salmon without allowing it to rest to reach room temperature and it turns out just fine. So if you do not have time for the added step don’t stress over it.
You do not need to flip salmon when baking. We do not think this is necessary. The salmon will bake thoroughly regardless.
Serving Suggestions
I love to serve this dish with a variety of sides. Here are a few of our favorites:
- Easy Sautéed Zucchini
- Grilled Lemon Garlic Asparagus
- Parmesan Oven-Baked Asparagus
- Herbed Potato Salad
- Creamy Mushroom and Zucchini Skillet
Storage Recommendations
- Refrigerate: You can store leftovers in a sealed container in the fridge for up to 3-4 days.
- Freeze: If you meal prep these and decide to freeze them, you can freeze for up to 3 months.
- Reheating: To reheat, you may either use the microwave or oven. When ready to serve again, place in the microwave and reheat for 60-90 seconds. If you are reheating in the oven, preheat the oven to 350F and wrap the salmon filet in foil. Place in the oven for about 5-6 minutes. Open the foil and check if it is heated through. since ovens vary, it may need another 1-2 minutes to heat through fully.
More salmon recipes to try
- Asian Honey Glazed Salmon Recipe
- Salmon Pesto Pasta
- Southwest Salmon Bowl
- Mediterranean Baked Salmon
- Blackened Salmon
- Miso Glazed Salmon
- BBQ Salmon
- Honey Garlic Salmon
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Crispy Salmon with Parmesan Crust
Ingredients
- 1 1/2 lb Skinless wild salmon fillets, or 4 medium fillets
- 1/3 Cup Almond Meal
- 1/3 Cup Grated parmesan cheese
- 1/2 Tbsp Dried parsley
- 1/2 Tbsp Dried oregano
- 1 Tsp Chili flakes
- 2 Garlic cloves, minced
- 2 Tbsp Olive Oil, avocado oil or butter
- Sea salt and pepper, to your taste
- Lemon wedges, to serve
Instructions
- Preheat oven to 400°F.
- In a small mixing bowl add almond meal, parmesan cheese, parsley, oregano, and chili flakes; mix well to combine
- In a different bowl mix melted butter or olive oil with garlic, salt, and pepper.
- Place the salmon in a baking dish and brush it with the garlic butter mixture or olive oil mixture.
- Sprinkle with almond parmesan mixture, until fully covered, gently pressing the mixture with your fingers so it sticks to the salmon.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon is flaky. Enjoy!
Notes
- Refrigerate: You can store leftovers in a sealed container in the fridge for up to 3-4 days.
- Freeze: If you meal prep these and decide to freeze them, you can freeze for up to 3 months.
- Reheating: To reheat, you may either use the microwave or oven. When ready to serve again, place in the microwave and reheat for 60-90 seconds. If you are reheating in the oven, preheat the oven to 350F and wrap the salmon filet in foil. Place in the oven for about 5-6 minutes. Open the foil and check if it is heated through. since ovens vary, it may need another 1-2 minutes to heat through fully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves salmon so I’m always looking for new unique delicious ways to make it. This recipe was amazing & did not disappoint. It was packed with SO much flavour & was a huge hit. Thanks for this, it’s a keeper!
Thanks. Glad you all loved it
I’ve never used almond meal but I still don’t understand how the salmon gets crispy?!
Hi, what can be used to substitute the almond meal? My boyfriend is allergic! Thank you!
Hi Jennifer. You can use any flour in that case.