Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Pat the salmon fillets completely dry with paper towels; this is crucial for achieving a crispy crust. Season both sides generously with salt and freshly ground black pepper.1.5 pounds salmon fillets, Salt and freshly ground black pepper
- In a shallow dish or plate, combine the grated Parmesan cheese and panko breadcrumbs. Mix them well.1/2 cup grated Parmesan cheese, 1/4 cup panko breadcrumbs
- Drizzle the top of each salmon fillet with about 1 teaspoon of olive oil and then press the Parmesan-breadcrumb mixture firmly onto the oiled side, ensuring a good, even coating.1.5 pounds salmon fillets, 2 tablespoons olive oil, 1/2 cup grated Parmesan cheese, 1/4 cup panko breadcrumbs
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Once the butter is melted and shimmering, carefully place the salmon fillets, crust-side down, into the hot skillet. Sear for about 2-3 minutes until the crust is golden brown and crisp. This step adds an extra layer of texture and flavor.2 tablespoons olive oil, 4 tablespoons unsalted butter, 1.5 pounds salmon fillets
- If you didn't sear the salmon in an oven-safe skillet, transfer the crusted fillets to a baking sheet lined with parchment paper. If you did sear in an oven-safe skillet, simply move the skillet to the preheated oven.1.5 pounds salmon fillets
- Bake the salmon for 10-15 minutes, depending on the thickness of your fillets, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).1.5 pounds salmon fillets
- While the salmon is baking, melt the remaining 3 tablespoons of butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Stir in the fresh lemon juice and chopped parsley. Season with a pinch of salt and pepper, if desired.4 tablespoons unsalted butter, 3 cloves garlic, 1 tablespoon fresh lemon juice, 1 tablespoon fresh parsley, Salt and freshly ground black pepper
- Once the salmon is cooked, remove it from the oven. Spoon the warm garlic butter sauce generously over each fillet. Garnish with extra chopped parsley, if desired. Serve immediately.1 tablespoon fresh parsley
Notes
Leftover Parmesan Crusted Salmon in Garlic Butter can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, allow the salmon to cool completely before storing. To reheat, oven reheating is generally preferred to maintain the crispness of the crust. Place the salmon on a baking sheet and reheat in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warmed through. Be cautious not to overcook, as salmon can dry out quickly. If you’re in a hurry, you can reheat gently in a non-stick skillet over low heat with a touch of extra butter or olive oil, though the crust may soften. Freezing this dish is not generally recommended as it can significantly impact the texture of the crust and the moistness of the salmon.
