This rich, flavorful Parmesan Herb Baked Salmon Fillet is an easy dinner recipe that's ready in 20 minutes -- and it tastes like you spent hours in a gourmet kitchen. It's the perfect seafood dish for a busy mom who doesn't have the time, energy, or desire to slave over a hot stove!
You know that salmon is good for you, and you know that you need to make more of an effort to get it onto your family's dinner table. But sometimes the basic fish can seem so boring, and the last thing that you want to do is spend perfectly good time and money on a meal that your kids won't eat! Talk about a waste...
Instead, try jazzing up your next baked salmon fillet with a buttery, Parmesan and herb crust that turns crispy and golden brown as the fish cooks.
There's nothing ho-hum boring about that!
How long does it take to bake salmon in the oven?
You'll love how EASY this is! Plan to spend about 5 minutes preparing the baked salmon fillet and another 10-15 minutes while it cooks in the oven. That's it!
I bake this salmon fillet at 375 degrees F, which allows the crumb topping to turn crispy and golden brown (but not burned) by the time the fish is cooked through. A thin piece of salmon might only need about 10-12 minutes in the oven at that temperature, while a thicker piece of fish may require 15-18 minutes.
Just keep your eye on it. You'll know that your salmon is cooked through when it flakes easily with a fork.
The Italian herbs used on this baked salmon fillet are appealing even to little kids, so you'll likely find that even your picky eaters enjoy this meal. It's almost like those crispy frozen breaded fish sticks that kids adore!
What should I serve with my Parmesan Herb Baked Salmon Fillet?
This versatile entree pairs well with just about any side dish. Try serving it with pesto pasta, buttered Parmesan noodles, French bread, baked dinner rolls, or rice.
For some greenery on the plate, I suggest a simple side salad with vinaigrette, a 10-Minute Creamy Cucumber Salad, 2-Ingredient Italian Sugar Snap Peas, or Oven Roasted Asparagus.
It's a simple and nutritious meal that won't take you all day to prepare, and your family will actually enjoy it!
If you’ve tried this Parmesan Herb Baked Salmon Fillet or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Parmesan Herb Baked Salmon Fillet
Ingredients
- 2 tablespoons melted butter
- 2 teaspoons lemon juice
- 1 lb. salmon fillet
- ¼ cup Italian seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 teaspoons minced fresh basil or ¾ t. dried basil
Instructions
- Preheat oven to 375 degrees F.
- Spray a baking sheet with cooking spray (line with foil for easy cleanup, if desired).
- Place salmon (skin side down) on the prepared baking sheet.
- In a small bowl, stir together melted butter and lemon juice. Brush HALF of the butter mixture on the salmon.
- Add breadcrumbs, Parmesan cheese, and basil to the remaining melted butter mixture. Stir to completely combine.
- Use your fingers to gently press the buttered breadcrumbs onto the fish.
- Bake for 12-18 minutes, or until the salmon flakes easily with a fork and topping is golden brown (total cooking time will vary depending on the thickness of your fish).
What to do with the OTHER half of the Butter Mixture?
Can this be done in a Toaster/Oven?
Hey, Larry! In step #5 it says that you should add the breadcrumbs, etc. to the remaining butter mixture (so you shouldn't have any leftover butter to use up). 🙂 Hope that you get to try it!
I haven't tested it in the toaster oven, but it should work if you have a large enough toaster oven to accommodate the fish. 🙂
Thanks for the fast reply. I guess I was looking for 'remaining HALF' in the instructions. Then, of course, the next step covered it!
No problem! 🙂
Yummmm! This looks incredible. Especially that crunchy crumb topping ????????
Not a big fish eater, but I know it’s healthy so gave it a try. Used Copper River Salmon and since I’m keto dieting used pork rinds for bread crumbs. It was tasty. Thanks
Sounds great, Colleen! Glad it worked out! 🙂
Yuk. Followed directions. Coating not only didn’t brown, it was soggy. Salmon was OK underneath. Scraped off the coating and saved rest of fish for another day.!
Thank you, this was awesome. I did it in a cast iron fry pan with a lid for some of it. And I added a little brown sugar to crust. And it was perfect.
Wonderful! That sounds great, Brett. Thanks for letting us know!
Much of this is personal taste, but FWIW, I thought it was a little too lemony, use half a lemon (1 Tbsp). Also to get a nice golden brown(ing), put it under the broiler for the last 2 minutes. I like just a little more "ta-da"in mine, so adding some chopped walnuts or pistachio enhances this greatly.
Great recipe! Loved it
Thanks, Debbi!
It was delicious.
Thanks, Michele! I'm so glad that you enjoyed it!
Loved this! Used almond flour with Parmesan and herbs...
Doubled the recipe, cause I have to feed 6..squeezed extra lemon before served
Thanks, Ann Marie! So glad that it worked well!
Soooo delicious! Thank you for the recipe!
Yay! I'm so glad that you enjoyed it, Kimberly! Thank you!
Super easy and delicious! We’re big salmon eaters, so I needed something new to try. This recipe was a cinch to follow and I had all the ingredients on hand. Everyone agreed this is our new go to 🙂
That's awesome! I'm so glad that your family approved! 🙂
Just delish! So flavorful and easy! I've had a mental block to cooking fish at home. No more. Now, I'm ready for more recipes!
Yay! I'm so glad that it changed your mind about home-cooked fish! 🙂
Good recipe, came out great. Topping was crisp and tasty.
Wonderful! Thanks, Tom!
Came out perfect and tasted great!! Thanks for the recipe.
Thanks, Lance! 🙂
Can olive oil be substituted for the butter
Yes, that should work fine! 🙂
Blair, this was delicious. Followed directions exactly except I didn't have breadcrumbs so I substituted with almonds that I quickly ground. No fuss, no hassle but, beautiful, delicious salmon!
Wonderful! I love the idea of using the almonds. I'm sure it tasted delicious! Thanks, Faustina!