Lemon Parmesan Crusted Salmon – Culinary Ginger

If you’re looking for a new favorite salmon recipe, my Lemon Parmesan Crusted Salmon is one you need to try. Fresh salmon fillets are topped with a panko, lemon and parmesan crust, then started on the stovetop and finished under the broiler for a perfectly browned and crispy finish.

Ingredients

• Panko breadcrumbs
• Fresh lemon zest
• Parmesan cheese
• Fresh dill
• Salt
• Ground black pepper
• Butter
• Olive oil
• Salmon
• Dijon Mustard
• Vegetable oil

This is one of the simplest salmon recipes you can make with just a few ingredients and has been popular here since 2016. It’s the dish I always choose when I’m entertaining and want to serve something a little special, while still keeping things effortless in the kitchen. I love how the brightness of the lemon zest and the savory parmesan combine with the fresh dill – they all work so well together to highlight the salmon.

Steps to Make Lemon Parmesan Crusted Salmon

To start, prepare the Lemon Parmesan Panko Topping. Mix the breadcrumbs, lemon zest, parmesan and dill with a pinch of salt and pepper. Whole salmon fillets are coated in Dijon mustard (which acts as a delicious glue for the garnish).

Place the salmon in a hot pan, skin side down, for crispy skin, then top with the breadcrumb mixture and finish under the broiler (oven broil in the UK) on the top rack until golden brown. Seasoning at both stages ensures that you layer flavors for a restaurant-quality result at home.

Combined cooking

This dish is prepared using combination cooking, a professional technique that uses two distinct methods to achieve the best results. We start the salmon in a pan on the stove to get that perfectly crispy skin and begin the cooking process, then finish it in the oven to make the lemon parmesan crust golden and crispy.

What are panko breadcrumbs?

Panko is a Japanese-style breadcrumb that is larger, lighter and airier than traditional breadcrumbs. Because they’re made from crustless white bread, they stay crisp longer and absorb less oil. This produces a more delicate, extra-crunchy crust, perfect for recipes like this.

Can I use regular breadcrumbs for the crust?

Yes, any of your favorite plain bread crumbs will work, but the topping won’t be as crispy as with this Panko Parmesan topping. Regular breadcrumbs are finer and denser, resulting in a softer texture. If you’re in a hurry, you can even make your own breadcrumbs by blending toasted bread in a food processor until you get coarse crumbs.

Optional additions to the panko crust

To customize your panko crust, try adding a pinch of garlic powder for an even more savory flavor. If you have dietary preferences, this recipe is easily adaptable: simply omit the parmesan for a dairy-free version, or replace the panko with your favorite gluten-free breadcrumbs to keep the crunch without the wheat.

Can I use other types of fish?

Absolutely! This crispy topping and “combination cooking” method works wonderfully with any firm white fish. If you don’t have salmon on hand, try using halibut, mahi-mahi, cod, or even swordfish. These sturdier fillets hold up well in the pan and make a delicious, soft base for the lemon-parmesan crust.

Tips for success

• Don’t skip “combination cooking”: searing the salmon skin side down in a hot pan before putting it in the oven ensures that the skin is incredibly crispy while the fish remains tender and flaky inside.
• The “glue” counts: use a generous, thick coating of Dijon mustard. Not only does it act as the perfect “yummy glue” for your panko, but it also creates a moisture barrier that keeps the salmon from drying out under the high heat of the grill.
• Look at the grill: every oven is different! Start checking your salmon after 2 minutes. Panko and parmesan can go from perfectly browned to too brown very quickly.
• Breadcrumb Alternatives: Although Panko is the gold standard for that delicate, airy crunch, any plain breadcrumbs will work in a pinch. Just keep in mind that regular breadcrumbs are finer and denser, resulting in a slightly softer texture.
• DIY Breadcrumb Mix: If you’re out of Panko, you can make your own! Simply pulse toasted white bread in a food processor until you have a coarse, uneven crumb. This is a great way to use up leftover sourdough or French bread.
• Pat the salmon dry with a paper towel to make sure the mustard sticks.
• If your dish is not oven safe, transfer the salmon to a shallow dish to finish in the oven.

Presentation suggestion

When I make this salmon, I like to serve it with a side of lemon pepper spaghetti. Photo below.

More Side Dishes for Salmon:

Herb Roasted Potato Salad: If you want a lighter, fresher version of potatoes, your roasted potato salad is a winner. The herbs will pick up the fresh dill in the salmon filling, and the roasted texture of the potatoes provides a nice “double crunch” alongside the panko.

Spring Peas with Pancetta and Shallots: Sweet peas with salty pancetta and shallots add a flavorful balance without overpowering the salmon.

Mediterranean Couscous Salad: An easy side dish with olives, peppers, sun-dried tomatoes, feta and almonds with a light lemon vinaigrette.

Print

Salmon with lemon and parmesan crust

Lemon Parmesan Crusted Salmon features flaky fillets topped with a crispy golden crust of panko lemon, dill and parmesan. Using a simple combination cooking method, this easy salmon recipe delivers restaurant-quality results in about 20 minutes.

Course Dinner Ideas

Kitchen American

Preparation time 10 minutes minutes

Cooking time 11 minutes minutes

Total duration 21 minutes minutes

Servings 4

Calories 551kilocalories

For the breading:

• 1 ½ cups (192 grams) panko breadcrumbs
• 1 ½ teaspoons fresh lemon zest
• 1 cup (128 grams) parmesan, grated
• 2 tablespoons fresh dill finely chopped
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons unsalted butter molten
• 1 tablespoon olive oil

For the salmon:

• 4 center cut salmon fillets
• 4 teaspoons Dijon Mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon vegetable oil

Prepare the breading:

• In a bowl, combine the panko, lemon zest, parmesan, dill, salt and pepper. Add the melted butter and olive oil, mixing well until the crumbs are evenly moistened.

Prepare the salmon:

• Arrange the salmon fillets on a cutting board, skin side down. Spread a thick layer of Dijon mustard evenly on top, then sprinkle with salt, pepper and the remaining lemon zest.

• Press a thick, even layer of the panko mixture onto the top of each fillet, using the mustard to help the breading adhere.

• Heat the vegetable oil in an ovenproof frying pan over medium heat. When the oil ripples slightly (shimmers), add the salmon fillets, skin side down. Cook for 3 minutes without moving them so that the skin is even crispier.

• Transfer the pan to the oven. Broil/broil for 2 to 4 minutes, watching closely, until the breading is golden brown and the salmon is cooked to your liking.

Portion: 1 | Calories: 551kilocalories | Carbohydrates: 8g | Protein: 37g | Fat: 40g | Saturated fat: 16g | Polyunsaturated fats: 20g | Cholesterol: 154mg | Sodium: 461mg | Fiber: 1g | Sugar: 1g