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 panko crust, lemon and parmesan, then cooked on the stovetop and finished under the broiler for a perfectly golden 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 easiest salmon recipes you can make with just a few ingredients and has been popular here since 2016. It’s a dish I always choose when I’m entertaining and want to serve something a little special, but still make things easy in the kitchen. I really love the brightness of the lemon zest and the savoriness of the parmesan combined with the fresh dill – it all combines beautifully to highlight the salmon.

Steps to make lemon parmesan crust 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 with Dijon mustard (which acts as a delicious glue for the topping).

Place the salmon in a hot frying pan, skin side down, to crisp the skin, then sprinkle with the breadcrumb mixture and finish under the broiler (oven broiler in the UK) on the top rack until golden. Seasoning in both steps ensures you combine flavors for restaurant-quality results at home.

Combination cooking

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

What are panko breadcrumbs?

Panko is a Japanese-style bread crumb that is larger, lighter, and airier than traditional bread crumbs. Because it’s made from white bread without a crust, it stays crispy longer and absorbs less oil. This produces a softer, extra crispy crust that’s perfect for recipes like this.

Can I use regular breadcrumbs for the crust?

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

Optional addition to the panko crust

To customize your panko crust, try adding a pinch of garlic powder for added savory flavor. If you have dietary preferences, this recipe is easy to adapt: ​​simply omit the Parmesan for a dairy-free version, or swap the panko for your favorite gluten-free breadcrumbs to keep it crunchy without the wheat.

Can I use other types of fish?

Very! This crunchy topping and “combination cooking” method is perfect for any firm white fish. If you don’t have salmon, try using halibut, mahi-mahi, cod, or even swordfish. This firmer fillet stands up to frying and provides a delicious, creamy base for lemon Parmesan zest.

Tips for success

• Don’t miss “Combination Cooking”: Charring the salmon skin side down in a hot skillet before transferring it to the oven will ensure the skin is perfectly crispy while the inside of the fish remains tender and flaky.
• Important “Glue”: Use a generous, thick layer of Dijon mustard. Not only does it act as the perfect “delicious glue” for your panko, but it also creates a moisture barrier that prevents the salmon from drying out under the high heat of the grill.
• Pay Attention to Broilers: Every oven is different! Start checking your salmon after 2 minutes. Panko and Parmesan can go from perfectly golden to too brown very quickly.
• Breadcrumb Alternative: While Panko is the gold standard for a soft, airy crunch, any breadcrumbs will work in a pinch. Keep in mind that regular breadcrumbs are finer and denser, resulting in a slightly softer texture.
• DIY Bread Crumb Mixture: If you run out of Panko, you can make your own! Simply pulse the toasted white bread in a food processor until you have coarse, uneven crumbs. It’s a great way to use up leftover sourdough or French bread.
• Pat the salmon dry with paper towels to make sure the mustard sticks.
• If your baking dish is not ovenproof, transfer the salmon to a shallow baking dish to place in the oven.

Serving suggestions

When I make this salmon, I like to serve it with a side of Lemon Pepper Spaghetti. Image below.

More side dishes for salmon:

Herb Roasted Potato Salad: If you want lighter, fresher potatoes, your baked potato salad is a winner. The herbs add fresh dill to the salmon topping, and the texture of the roasted potatoes provides a nice “double crunch” next to the panko.

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

Mediterranean Couscous Salad: A simple side dish with olives, bell peppers, sun-dried tomatoes, feta and almonds with a light lemon dressing.