Crispy Parmesan Baked Salmon

Ingredients

• •4 fillets (6 ounces each) Salmon fillets, center-cut
• •1 tablespoon Extra-virgin olive oil
• •1 tablespoon Freshly squeezed lemon juice
• •2 cloves Garlic cloves, finely grated
• •1/2 teaspoon Kosher salt
• •1/4 teaspoon Freshly ground black pepper
• •1/2 cup Parmesan cheese, freshly grated
• •1/3 cup Panko breadcrumbs
• •2 tablespoons Unsalted butter, melted
• •1 teaspoon Dried Italian seasoning
• •1 tablespoon Fresh flat-leaf parsley, chopped
• •1/2 teaspoon Lemon zest, finely grated
• •4 wedges Lemon wedges

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
2. 2Let the salmon fillets stand at room temperature for 10 minutes, then pat them completely dry with paper towels and arrange skin-side down with 2 inches between each fillet.
3. 3Whisk together the olive oil, lemon juice, and grated garlic until emulsified, then brush the mixture evenly over the exposed salmon flesh.
4. 4Season the salmon with salt and black pepper.
5. 5In a small bowl, combine the Parmesan, panko breadcrumbs, melted butter, Italian seasoning, parsley, and lemon zest, mixing gently until the texture resembles damp coarse sand.
6. 6Divide the crumb mixture among the fillets and press it firmly onto the top surface in a compact 1/4-inch layer, gathering any loose crumbs and pressing them back onto the fish.
7. 7Bake for 11–15 minutes, depending on thickness, until the crust is golden at the edges and the salmon reaches 140–145°F at its thickest point.
8. 8For deeper color, switch the oven to high broil and broil for 30–90 seconds while watching continuously until the Parmesan blisters and panko turns deep golden.
9. 9Remove the salmon from the oven and let it rest uncovered for 3 minutes so the juices settle.
10. 10Transfer each fillet with a thin spatula to a serving plate and garnish with fresh parsley.
11. 11Serve immediately with lemon wedges, squeezing them only at the table to preserve maximum crispness.