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Crispy baked salmon
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Crispy Salmon with Parmesan Crust

This simple crispy salmon recipe is perfectly baked, tender, and flaky, with a delicious garlic parmesan crust. Ready in just 30 minutes
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 397kcal
Author Rena

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

Calories: 397kcal | Carbohydrates: 3g | Protein: 39g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 211mg | Potassium: 853mg | Fiber: 1g | Vitamin A: 290IU | Vitamin C: 0.7mg | Calcium: 145mg | Iron: 2.1mg