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Crispy Salmon with Parmesan Panko Crust and Cheesy Core

In our version of the Salmon Bake, a succulent fillet of salmon is enveloped with a creamy garlic-cheese blend, then topped with a crunchy parmesan panko crust. Here, the mustard is used in its Dijon form, providing a luscious textural element, while a hint of chili powder and Italian seasoning give...
2
30 min
TOTAL TIME
342
CALORIES
$2.78
PER SERVING
Crispy Salmon with Parmesan Panko Crust and Cheesy Core
Directions
PREPARATION
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Preheat the oven to 425°F and position the rack in the middle. Rinse the salmon fillet under running water and pat dry with a paper towel.
CHEESE LAYER
2
In a bowl, combine the minced garlic, Dijon mustard, chili powder, Italian seasoning, salt, pepper, chopped parsley, and shredded mozzarella cheese.
ASSEMBLY
3
Spread the cheese mixture evenly over the top of the salmon fillet.
CRUST
4
In another bowl, combine the Panko crumbs, grated Parmesan cheese, and melted butter until the mixture looks like wet sand.
ASSEMBLY
5
Sprinkle the crust mixture evenly over the cheese layer. Transfer the fillet to an ovenproof baking dish.
BAKING
6
Bake for 12-15 minutes or until the salmon is baked through and the crust is golden. Once the crust is browned, you can loosely cover with foil to prevent it from burning.
SERVING
7
Remove from the oven, slice the fillet into serving pieces, and serve immediately with a side of steamed vegetables or a healthy grain like quinoa or brown rice.
Health Info
Macros
9g
CARBS
17g
FAT
35g
PROTEIN
Contains these allergens
MILK
FISH
WHEAT
Frequently Asked Questions
Why isn't the crust sticking to my salmon?
What type of crust works best for crusted salmon?
How do I prevent my salmon from being overcooked or undercooked?
What type of pan should I use to cook crusted salmon?
The crust is burning before the salmon is cooked through, what should I do?
Can I make the crust ahead of time?
Is there a vegan alternative for crusted salmon?
What can I serve with crusted salmon?
How can I flavor my crusted salmon?
Can I use frozen salmon for this recipe?