Quick and Easy Parmesan Crusted Salmon

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It’s Friday. Fish Day.

parmesan crusted salmon

One reason I love making fish is that it cooks so quickly. It’s spring and spring is full of soccer games. We have a hard enough time getting to sit down, let alone time to prepare a nice meal. So fish is one of my favorite go-to’s for weekday dinner. It’s healthy and so quick.

Last night I made parmesan crusted salmon, it was so simple and so good. My kids loved it. Which is always a bonus. A big bonus. Start to finish the salmon was done in 20 minutes. Yes 20 minutes.

You could use any other fish besides salmon. Any white fish would be great. But I happen to love salmon and I had some on hand, so badda-bing.

parmesan crusted salmon

To make this 20-minute wonder, create a schmear of mayo and parmesan cheese, schmear it, and bake it. It creates a gorgeous and tasty crust. It is just the right amount of salty and creamy. The mayo might sound a little weird, but it helps keep the fish tender and moist and adheres the parmesan to the fish.

I used half freshly shredded parmesan and some, dare I admit it, Green-Cannister-Abomination Parmesan. Sometimes I think the abomination cheese browns better. Maybe I’m up in the night (I know I am because my kids collude with each other to decide who wakes me up each and every night!)

Serve it with any green vegetable. I love broccoli. And some rice or rice pilaf. We did wild rice.

I hope you enjoy this!

parmesan crusted salmon

Easy Parmesan Crusted Salmon

Prep Time: 20 minutes

Yield: serves about 4

Serving Size: 3 ounce portions

Easy Parmesan Crusted Salmon


  • 12 ounces salmon filet with or without skin
  • pinch of salt and pepper
  • 2 tablespoons mayonnaise
  • 1/4 cup grated or shredded parmesan cheese (I used a combo of freshly shredded and Kraft)
  • 1/2 teaspoon parsley flakes
  • pinch of paprika


  1. Preheat oven to 425. Pat salmon dry with a paper towel and season lightly with salt and pepper.
  2. Place on a foil or parchment lined baking sheet (skin side down if it has skin.)
  3. Mix mayonnaise with parmesan cheese and parsley flakes. It will make a thick paste. Spread the mixture evenly over the exposed surface of the salmon.
  4. Sprinkle with paprika and a little extra shredded parmesan.
  5. Place in the oven for 12-15 minutes. This will depend on how thick your filet is. The topping should turn golden brown and bubbly.
  6. Remove from oven and use spatula to lift salmon away from skin, if needed.
  7. Serve


Recipe Source: Adapted from She Cooks He Cleans Oven Roasted Salmon with Parmesan Mayo Crust


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