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This delicious Baked Salmon with Parmesan Herb Crust is simple and one of the best salmon recipes! Made with four ingredients and ready in under 20 minutes, it’s perfect to serve any time!

Looking for more delicious fish and seafood recipes? I think you’ll love my Shrimp Scampi, Fish Tacos, and Seared Scallops.

Baked Salmon with Parmesan Herb Crust is baked until golden brown //

Salmon has always been one of my very favorite dishes. It’s simple to make and comes together quickly, but it is an elegant dish to serve! Whether serving this version with the savory parmesan crust, or my Sheet Pan Teriyaki Salmon with Green Beans, I prepare this favorite fish often.

I’ve raved time and again about my love for salmon recipes. Salmon is delicious, easy to find, and contains healthy omega-3. It’s versatile too since it can be enjoyed for brunch with eggs, on a salad for lunch, and prepared so many ways for dinner, to included Grilled Salmon or this baked salmon recipe. Thankfully my family loves salmon too, as this baked salmon is out of this world delicious and is a salmon recipe that I turn to time and time again!

Baked Salmon Recipe with Parmesan Herb Crust

Dinner is quick and simple with this salmon recipe. Made with only four ingredients, it comes together in less than 20 minutes. This makes it great to serve on a busy weeknight, but it’s still decadent enough to serve guests too. Absolutely delicious, this rivals any salmon I’ve ever eaten at a restaurant.

How to Make Baked Salmon with Parmesan Herb Crust

This baked salmon is one of my favorite salmon recipes to prepare – it is so quick and easy! To make this delicious dish, you need to start with a good quality salmon.

Here are some characteristics to consider when buying salmon.

Wild-caught salmon vs. Farm-raised salmon

I prefer wild-caught salmon over farm-raised salmon for several reasons:

  • lower in fat and calories
  • high in healthy omega-3 fatty acids
  • feeds on natural ocean diet, not corn or grains like farm-raised
  • higher in vitamin D and vitamin B12
  • high in zinc, selenium, and other nutrients
  • bright orange/red flesh

Once you’ve chosen your salmon fillets, here’s how you make this Baked Salmon with Parmesan Herb Crust:


  • salmon fillet
  • garlic cloves
  • parsley
  • Parmesan cheese


Temperature and baking time are important as salmon is a beautiful, delicious fish, not one you want to overcook.

Preheat and Prep. Preheat the oven to 425º F. While the oven preheats, line a rimmed baking sheet with parchment paper and then place salmon on the sheet pan.

Bake. Cover the salmon with another piece of parchment paper and then bake it in the oven for about 10 minutes.

Chop and mix. While salmon bakes, mince the garlic, chop the parsley and Parmesan cheese, and mix it all together.

Sprinkle topping and return to oven. Next, remove the salmon from the oven and top it with the mixture of the Parmesan, garlic, and parsley. Pop it back into the oven uncovered and bake until the Parmesan melts and is lightly browned.

Remove from oven and rest. The salmon should register 135º F on an internal temperature probe. Then, remove it from the oven and rest for about 5 minutes. This allows for any carryover cooking before slicing and serving.

What to Serve with this Baked Salmon

So many side dishes pair beautifully with this salmon recipe. Here are a few that we enjoy with it.

Skillet Zucchini

Garlic Butter Roasted Asparagus Recipe

Instant Pot Brown Rice

Slow Cooker Green Beans


There’s nothing like a quick and easy recipe to get you through those busy weeknights, but I especially love this salmon recipe when we have guests. Everyone loves it!

Baking sheet lined with parchment with Baked Salmon with Parmesan Herb Crust being flaked with a fork //

Here’s my Baked Salmon with Parmesan Herb Crust recipe. I think you are going to absolutely love it!

4.91 from 71 votes

Baked Salmon with Parmesan Herb Crust Recipe

Dinner 17 mins

Prep Time 2 mins
Cook Time 15 mins
Servings 4
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
This delicious Baked Salmon with Parmesan Herb Crust is simple and one of the best salmon recipes! Made with four ingredients and ready in under 20 minutes, it's perfect to serve any time!


  • 1 salmon filet about 2 pounds, left whole

Parmesan Herb Crust:

  • 3 cloves garlic finely minced
  • 1/4 cup chopped parsley
  • 1/2 cup chopped Parmesan cheese


  • Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
  • Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until the cheese has melted, the baked salmon flakes easily with a fork, and the salmon registers 135º F when checked with an internal thermometer probe, about 5 more minutes. The Parmesan cheese should have melted and lightly browned.
  • Allow to rest about 5 minutes and serve.


Nutritional Information

Calories: 424kcal | Carbohydrates: 1g | Protein: 68g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 417mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 1mg

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Baked Salmon Recipe - Baked salmon makes a weeknight meal that is easy enough for the busiest of nights while being elegant enough for entertaining. This oven baked salmon with a Parmesan herb crust is out of this world delicious! //

Fish and Seafood Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


    1. You could substitute garlic powder for the fresh minced. Since it will have a more powerful flavor than fresh garlic, I would recommend about 1/2 teaspoon of garlic powder.

  1. I have a lovely piece of ‘Faroe Island’ Salmon’, that will be on our dinner table using this recipe. Thank you.

    1. Oh my goodness. That sounds delicious. I can’t wait to hear how you enjoy it! xo

  2. This looks really good. I’ll be trying this recipe for our next salmon dinner.

  3. Happy Friday! Just letting you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for April 2015. Great recipe; I hope a lot of my readers will click over here and try it!

  4. This looks amazing!! Quick rookie question: is “chopped” parmesan cheese similar to shredded? Or would you use the grated sprinkle kind? Sorry if this seems obvious, I’m just confused!

    1. Hi Linz,
      I actually chop shredded parmesan so that it is in smaller pieces. You can skip the chopped step if you like.

    2. not a rookie question at all! I had the same questions. Robyn I am going to try this with wild caught catfish!

    1. Hi Jennifer,
      We love it with roasted asparagus or a spinach salad and roasted potatoes or other vegetables. Pasta sounds fabulous, too!

  5. This looks delish!! I’ve found that salmon needs seasoning like salt and pepper. With this crust, do I still need to season my salmon first? Thanks!

    1. I don’t think it is needed since the crust is so flavorful. I hope you love it as much as we do!

  6. Hi Robyn this looks terrific and I can’t wait to make it!! I wondered if you wrap the whole piece in parchment or just cover it???

  7. Ooh, looks yummy! We eat a lot of trout (live near a lake) so I think I’ll try it on them! But they’re thin enough I could probably skip the precooking.

  8. Question – when you returned the fish into the oven approximately how long did it take for your fish to reach 135 degrees? I was thinking an additional 10 minutes but I don’t want to burn it. Thank you

    1. I used dry chives last night and it was really good. I think next time, I might actually use fresh chives for even more robust flavor.

  9. I don’t have a meat thermometer. Can you say how long it should be in the oven until cooked?

  10. I love Salmon and will try this recipe, but my kids prefer Haddock or Cod. Do you think this topping could work for those types of fish?

  11. Like a few others, I’m wondering approx cooking time after adding Parmesan topping. Have been wanting to add some easy fish recipes to our mix and really looking forward to trying this!

  12. I want to make this tonight but am having a hard time resisting the urge to add butter and lem juice to the coating…what do you think?

  13. It seems delicious n easy to make , will try very soon, but what is the required oven temperature in centigrade?

  14. Oh my, that looks delicious! I’m always looking for new salmon recipes so I’m definitely pinning this! 🙂 Thanks for sharing your recipe!!

  15. Our family is going to Alaska to fish next week. Can’t wait to try this on both Salmon and Halibut!

    1. I am so JEALOUS, Denise! Have a wonderful trip! I would love to hear all about where you go!

    2. We are going to Gustavus which is an island 60 miles from Juneau @ Alaskan Anglers Inn. You should check it out

  16. 5 stars
    I baked a two pounds skinless piece of salmon. I minced fresh garlic PLUS I added a few frozen garlic cubes. It was out of this world delicious! Not a morsel left. This is my new favorite salmon recipe. Thanx so much!

    1. I’m so glad you loved it, Shirley! It is by far one of our favorites as well!!! xo

  17. Has anyone tried a different cheese besides the Parmesan? Hard cheeses causes migraines for me. Thanks for any help.

  18. I tried it and I absolutely love it. I am so impressed it was on 4 ingredients & super easy to cook. Even my 5 yr old daughter loved it. This will definitely be on bi-weekly rotation at our house!!! Thanks so much for sharing.

    1. Do you have the calorie, CARB, sodium, etc. values for this recipe?? I would really appreciate it!! Could you possibly email it to me?? Thank you

  19. We have nonstop company right now and I’m trying to plan meals ahead. This recipe is one that is definitely going on the list! Thank you.

  20. Quick question, would this work with asiago or Romano? Those are the two I have in my refrigerator right now..

  21. Bake until registers 135º F equals how many minutes if you don’t have a internal thermometer probe?

  22. 5 stars
    I used haddock since I didn’t have any salmon and combined the parm with garlic, basil, and sage. I cooked the haddock in a cast iron skillet on 425 for 10 min uncovered and then added a few slivers of butter on top and the parm herb mixture. Threw back in the oven for 20 min and it was f-a-b!!! The non fish eating hubby was singing it’s praises.

  23. 5 stars
    Really fabulous!!! Easy, fast and so delicious. Even my 16 year old wanted seconds. This one will remain in my recipe file for a long, long time. Thank you!!!

  24. This is AMAZING!!!! I made it tonight with sweet potato and salad! I scored MAJOR Kool points with the Hubby! 😉

  25. Hi

    I’m cooking for a gluten free guest, and thought I’d need gluten free bread to bind the cheese and herbs? Its delicious without bread? Would make life easier.

  26. 5 stars
    I tried the salmon Parmesan crust before , loved it then did a dried bread crumb crust, tonight we will do the Parmesan crust again. We liked them both. Be sure and season your fish also.

  27. 5 stars
    I love Salmon!!!Made this tonight!!! Sooo delicious!! And easy… I made it with some grilled veggies!!! Thanks for the recipe

  28. What kind of parsley are you supposed to use, Italian flat-leaf or the curly parsley? Huge difference in taste I think…

  29. Thank you for the recipe, this is the third time we have had this and every time it gets better and better. We love fish no matter how it is cooked but this one is one of the best.

  30. What’s the required oven degree for this while baking? I read every single comment but didn’t see it 🙁

    1. In her printable recipe, it says preheat to 425 F. Doesn’t this look absolutely delicious? I can’t wait to try it!

  31. 5 stars
    Thanks for this amazing recipe. So simple and easy but it still had great flavor. My family loved it. Thanks again for sharing

  32. 5 stars
    Thanks so much for sharing your awesome salmon ! (I had no idea cheese on top of salmon would taste so good!) Even though I’m calorie counting I couldn’t help eating two helpings lol.

    (Sadly I couldn’t use fresh herb of Parsley or a block of Parmesan cheese but I did slice spain’s tetilla cheese which comes close to the taste of Parmesan also I used already minced garlic from a jar .)

    An I’m looking forward to tomorrow so I can try my hand at your Lo Mein Recipe!

    1. Fresh ingredients are just SO much better and really do make a huge difference in the taste.  I am learning that as I spread my culinary wings!

  33. My husband usually dislikes any kind of salmon. He says it’s too fishy. Pairing this with roasted asparagus and herb and butter rice he ate it right up! I finally found a salmon recipe he likes!! I did squeeze some lemon juice on the salmon before I put it in the oven just in case it was still to fishy without

  34. 5 stars
    Thank you Robyn for this excellent recipe. I tried it out this weekend and my family was amazed how I can cook such great recipe. All thanks go to you !

  35. Robyn thanks for the new twist on baked Salmon. Prepared it tonight , very good. Hubby liked very much but his taste buds are always looking for the pop in dishes like these. What can I do different to give it a little more zing? New to your site , thanks Bev

  36. Are the cooking directions any different if the salmon is frozen? Or should I just defrost it and then follow the directions above?

  37. 5 stars
    I made this last night and it was so easy and so tasty! Will be in the salmons recipe file….right on top!

  38. 5 stars
    Wow ! What a great recipe! Simple and Delish,,,,we are not big salmon fans, but this has changed our mind. Thank you for for sharing!

  39. I get confused when they say to cook Salmon 10 minutes per inch of thickness, yet this recipient seems to incorporate a thinner piece of fish, rather than a steak. It doesn’t get overdone in 20 minutes?

  40. 5 stars
    Thanks for this great recipe. I made a mixture of olive oil, garlic salt, pepper, paprika, and lemon juice and spread on the salmon before baking. It was extremely flavorful!

  41. 5 stars
    Delicious!! I’m a novice at cooking,and this recipe was perfect! Thanks so much for sharing this recipe!

    1. 5 stars
      I bet Cod might work. I have made this recipe a few times and my family

  42. 5 stars
    I made this tonight for dinner and it was delicious. The only thing I did different was to serve with lemon wedges to squeeze on the salmon. I love lemon and fish so it was a natural addition for me. Thanks for the great recipe!

  43. 5 stars
    Since I am the only one in the family that loves fish, salmon especially, can you freeze portions of this so I can pull it out and eat later? How would you go about reheating frozen salmon? Thank you for any help with this! 🙂

    1. I would defrost it in the fridge over night or if you are going to have it for your tea then I would still defrost it in the fridge that morning but stil leave it in the fridge until you are ready to reheat it in the oven on a medium heat for 10 minutes more than you normally cook it that’s the way that I would do it and it is still tastes great

  44. Made this last night and my family absolutely loved it! Great recipe, definitely part of my weeknight dinners now!

  45. Should I buy fresh parsley or can I use the mccormicks jar of dried parsley? should I use a block of parmesan to grate, or I can I use the plastic jar of grated parmesan?

  46. 5 stars
    Amazing flavors! Quick and easy for a busy day. I took the same parm crust mix and tossed it on some buttered noodles and it turned out to be a flavorful side dish!

  47. I made this for dinner this evening with a side of roasted broccoli and carrots and red lobster bisquits. Totally Delicious!!!!!!!

  48. We just had this for dinner! Used a pound and a half piece of salmon. Put under the broiler for a few minutes at the end to crisp up the crust. Easy and absolutely delicious. Served it with steamed brown rice and spinach sautéed with onions in olive oil, topped with a sprinkle of red pepper flakes.

  49. 5 stars
    We’re making this for mothers day and we’re serving it with mushroom rice and asparagus.

  50. 5 stars
    This was a hit–easy and delicious! I served it with a caprese salad. I’ll definitely make it again.

  51. I’ve made this recipe a few times…it is so easy and my husband loves it and at is all that matters…

  52. This is my go-to salmon recipe. Love it! Quick and easy and so delicious! I’ve made this at least 5 times and even my kids love it. Thanks for sharing!

    1. That’s my question, too. I had high hopes because of the salt content in parmesan cheese, but I thought it tasted a little bland. I’m going to make it again, though, only I’ll salt it before I cook it because it smells divine!

  53. I do not have an internal probe, is there a rough amount of time it will take for the salmon to reach that?

    1. I don’t either. The total cooking time shows 15 minutes, so I’m going to cook for five minutes after adding the parm and hopefully that works.

    2. 5 stars
      Just FYI… I just made it and cooked it about five minutes after adding the parm. etc., and it was wonderful!

    3. It takes 8 – 10 minutes per inch of thickness. Test it by poking it with a fork in the thickest part and see if it flakes. I hope this helps.

  54. I don’t have parchment paper. The recipe says we could use aluminium foil to line the baking sheet. Can I use aluminium foil to cover the salmon too?

    1. Hi! I’ve always used parchment and loved the results, but if you don’t have it on hand, you can use foil. I hope you enjoy the salmon! Thanks! xo

  55. I didn’t have fresh parsley and used dried. It was still absolutely delicious and easy. I will definitely make this again. Thank you for sharing this recipe.

  56. 5 stars
    I made this almost every other week, and keep changing it up.
    Recent one is using 2 TBSP Garlic Butter (just put on top of the fish and let it melt and cover it)
    After the 10 min top with the parsley / parm cheese finish baking and squeeze some lemon on top—serve on top of some wild rice with any veggie on hand. …KEEPER FOR SURE!!

    1. Hi Pooja – I have never baked this in the microwave and I really don’t think it would turn out properly. Thanks!

  57. This sounds delicious. Would love to serve it to eight guests for our dinner club. Any suggestions for adding two side dishes?

  58. 5 stars
    This is the only way I prepare my salmon now! So easy & SO DELICIOUS!
    I add a little panko bread crumbs to the mix for a little crunch too.

    1. We love it-I follow keto but the whole family enjoy this with cauli fried rice and asparagus 
      I crush some almonds and put them on top for a lovely crunch

  59. I’ve never cooked seafood before, but I’m going to try tomorrow night. I already have everything, but I’m wondering–am I supposed to cut the skin off? I’ve heard that a lot of the time people do, but this recipe says to put it skin-side down, so that led me to believe maybe you left the skin on?

    1. 5 stars
      No need to cut it off. You can easily separate the fish from the skin once cooked, if you don’t want it on your plate. I wouldn’t eat this skin, personally, as it won’t have gotten crispy. If you really want to cook with no skin, ask the person at your fish counter to take it off for you. It can be tough to do at home.

  60. 5 stars
    Pretty good. I think that it needs a little salt prior to adding the parmesan, parsley and garlic mix. I also lightly rubbed extra virgin olive oil on the salmon in the beginning.

    Thanks for sharing!

  61. 5 stars
    Made this loved it. I think a little basil would be nice with this recipe. Had it with scallop potatoes fresh steamed broccoli. and fresh pineapple. Mmm Mmm God

  62. Robyn: Sounds terrific – will try ASAP and let you know. Do you think 10″ would be long enough for the salmon to reach the 135 degree mark? I just want to make sure I don’t dry it out. Thanks, much!!

    1. Hi Mariella,
      Mine always are delicious when cooked according to the time in the recipe. Ovens do vary of course, but check at the time in the recipe and cook to the temp given. Enjoy! Thanks! xo

  63. 5 stars
    My husband and I love fish dishes – one of our favorites is salmon . Have made this dish at least 4 times since I found this recipe. Absolutely delicious! !!! Love, love, love! !!!!

    1. Bake it about 5 minutes after putting topping on….until the parmesan melts and it is lightly browned. Thanks!

    1. Hi Sue,
      You can use aluminum foil sprayed with non-stick spray if you don’t have parchment. I hope you enjoy the salmon. Thanks so much!

    1. Hi Julie,
      It’s great that your kids love this too – always makes me so happy when the whole family enjoys something!
      Thanks so much – I’m glad you like it! xo

  64. 5 stars
    Love, Love, Love your video, Robyn, and the music is great!!! Hope you do this all the time – if not, whenever you can. I like seeing how something is done with the finished product. I’m going to try this recipe tonight (I’m like you…..I could eat salmon all the time). Thanks, Debra

    1. Hi Debra!
      Yay! I’m so excited you love the video! I am going to be adding more and more videos – I’m so glad to know you found it helpful!
      I hope you enjoy this dish – can’t wait to hear what you think of it! It’s one of my favorites.
      Thanks so much! xo


    This looks sooo good!! What are you drizzling over the finished salmon? Lemon juice? Butter? Chicken Broth?


    1. Hi Ally!
      This is such a delicious recipe! I hope you give it a try and enjoy it as much as we do!
      Those are pan juices from the salmon being spooned over at the end of the video.

  66. Greetings Robyn!

    I just happened to have fresh Sockeye salmon in the fridge and made this recipe for dinner tonight. It was just wonderful and the family really loved it. What can I say? You are making me look so darned good!

    I am looking forward to making a few items in your cookbook for Easter dinner. The ham looks amazing! I will be making the ham in the oven as I don’t have a slow cooker large enough. I’ll keep it on low heat! I will also make the pepper jelly recipe in the book along with the gorgeous chocolate pie!

    I feel so spoiled! My mouth is watering already. I think I’ll try your grandma’s biscuits too! I hope you have a lovely Easter surrounded by the people you love. Thanks again for the goodies!


    1. Hi Jan,
      Fresh sockeye is so delicious! I’m glad you tried this recipe and everyone enjoyed it!
      I’m thrilled you are enjoying the cookbook! The ham is so good! And that pepper jelly and chocolate pie? Oh my goodness…such favorites! Grandmother’s biscuits are treasures too.
      I’m tickled that you are making so many recipes from the cookbook and that it is a help to you in the kitchen! I really hope it is a resource for you for years to come and that the recipes become favorites for your family just as they are for mine!
      You’ve really warmed my heart, Jan. I hope your Easter is so very special for you as well!
      Thank you!
      Robyn xo

  67. Hi Robyn,

    I am so excited about trying this tomorrow. I am no cook and have had to think of making healthy quick dinners and would like to use certain herbs so they don’t spoil… Do you think if I, were to add thyme, flat leaf parsley & garlic & chop it up (maybe a smaller amount) do you think it may taste as good or would it overpower taste? I do not have an internal thermometer, how much longer should it go back in the oven for?

  68. Hi Robyn,

    Do you think adding thyme with flat leaf parsley & garlic would enhance the taste? Would thyme be good with salmon this way?

    1. Forgot to add the parmesan too!!! Thyme, flatleaf parsley, garlic & parmesan, sorry.

    2. Hi AnaMaria!
      I’ve not tried that combination with adding thyme but if you do try it, let me know how it turns out.
      If you don’t have a thermometer to check the temperature, cook 5 minutes after putting the topping on – until cheese is melted and is lightly browned.
      I hope you enjoy this recipe – it’s such a delicious favorite in our family!

  69. 5 stars
    I don’t know why, but I am always a little intimidated to cook salmon, but it really can not be easier and healthier than this. Thank you, I am definitely trying the recipe and your technique with the parchment paper.

    Hope you are having fun on your road trip…

  70. We love salmon at our house, and this looks like the perfect recipe for busy weeknights or easy entertaining! Can’t wait to try it!

    1. Great, Kelly! I hope you enjoy this as much as my family does – it’s delicious! Thanks so much!!! xo

  71. Do we have to season the salmon first with salt front and back or we dont have to do that? Thanks! Can’t wait to try!

    1. Hi Elena,
      You don’t have to season first. The recipe and recipe instructions should help guide you as to what steps to take. Hope you enjoy it! It’s so delicious! Thanks

  72. Do you need to season this with salt and pepper first? It seems like it may be bland otherwise?

  73. What did you serve with this for guests? I’m having a dinner party with 8 people and want something I can make ahead as side, or at least prep.

  74. I’m trying this recipe for a picnic tomorrow and want to cook it on the grill in foil. Have you tried cooking your recipe this way and your thoughts about time?
    It looks delicious!

    1. Hi Sally,
      I’ve not made this recipe on my grill so I’m not sure about the time it will require. I hope you enjoy this. Thanks so much!

    1. Hi Molly,
      It’s the pan juices from the salmon. I hope you enjoy this! It’s delicious! Thanks! xo

    1. Absolutely! Just reduce the amount in the recipe based on the size of your salmon. I hope you enjoy it!

  75. 5 stars
    Oh my gosh- this is pure perfection! I love healthy recipes that don’t have 50 million steps. This one is definitely a keeper!

    1. I’m so glad you love it, Jennifer! It truly does make for a flavorful, quick and easy salmon recipe, I think! I’m glad you enjoyed it, too! xo

  76. 5 stars
    A very nice recipe. Turned out perfectly. I did remove skin before baking, so guests didn’t have to deal with it. 

  77. 5 stars
    Love this recipe. I’ve made this a few times–for my family and for friends and they love it. I just change the sides and voila!! It so easy to make. Delicious!

  78. 4 stars
    How this was fantastic, everyone loved it, only thing I changed was added more minced garlic and drizzle olive oil while baking 

  79. I have extra grated parmesan cheese. Would that work as a good substitute for the chopped parmesan referenced in the recipe. Sure hope I found a good recipe to get rid of the abundance of grated parm I have on hand. Thanks

    1. Hi Aleta,
      It should work fine. I generally chop my grated parmesan cheese so that it has a finer texture.

  80. 5 stars
    Made this with a few changes. I was roasting some broccoli at 425 so cooked the salmon at that temperature. It made the topping crunchy and browned and it was delicious. I used olive oil in place of the butter and spread the topping on right from the start. My husband said it was restaurant quality and we loved it. 

    1. Hi Patricia,
      This recipe should work beautifully with both grouper or cod. Hope your husband enjoys the recipe!

  81. I’m dying to try this. We’re having 4 people over for dinner – total of 6 – 7 adults. I would like to have things prepped and ready as much as possible so I can entertain our guests. Do you recommend cooking it ahead of time, adding the parmessan herb mix and having it sit, then just putting it back in the oven right before we’re ready to eat? Also, what sides do you recommend?

    1. Alicia,
      I wouldn’t cook the salmon ahead of time, if possible. The taste and texture is much better if it is fresh baked and served right away. It only takes about 15 minutes for the salmon to cook. I would have all the ingredients prepped ahead: place salmon on foil or parchment lined baking sheet and store in refrigerator until time to cook, mince garlic, chop parsley, and chop the Parmesan cheese and store in separate airtight containers in the refrigerator until time to place on salmon.
      We love this salmon with roasted asparagus or a spinach salad and roasted potatoes or other vegetables. Hope you enjoy this recipe and time with your friends!

  82. 5 stars
    Love the recipe, but the nutrition count for this recipe is not correct 1/4 of a 2 pound filet. If you are counting calories or protein, you need to add up the totals yourself. 

    1. Hi Sue Ellen,
      I have never needed salt and pepper with this recipe but you can add it if you want. The cheese in the parmesan herb topping melts and forms a crust on the salmon. Thanks

    1. I haven’t tried it with trout but I don’t see why it wouldn’t work, Ann. Let me know if you try it.

    1. Josette, you will follow the instructions in the recipe but baking time will be between 8 to 12 minutes. Just be sure the internal temperature reaches 135º F. Hope you enjoy!

    1. Cindy, I buy block or wedge Parmesan cheese and grate it and then roughly chop through the grated cheese so that it is in small pieces for the topping. Hope you enjoy!

  83. HI!
    I made this last night for our weekly ‘family night’ with prepackaged salmon steaks (about 1/2 lb each). It was so easy and had an excellent mixture of flavors…. LOL… let’s see: garlic, parsley, Parisian cheese…
    I served sour cream mashed potatoes and Italian green beans with the salmon….. HUGE thumbs up. It’s always a statement, when I am tasked with making to go boxes for my finicky family (big and little kids)
    YOU will enjoy this way to prepare salmon

  84. I love salmon. It’s so healthy and versatile. I prefer paired with asparagus. This looks so good!

    1. I’m so happy you and your family loved this recipe, Luisa, especially your grandchildren. Thank you.

  85. 5 stars
    Made this last week. Must say it was a real big hit. Everyone was asking for the recipe. I told to look up your site.

  86. Made this yesterday for dinner. It was soooo yummy! I used Panko and fresh thyme as that is what I had on hand – it was excellent! Next time I’ll add a dash of salt/pepper. Easy to make. Restaurant quality.

  87. 5 stars
    Made it last night. From now on, it will be a dinner staple in my home. So simple and yet so good!

  88. 5 stars
    Outstanding, yet so simple! Made this last night for a social distanced, outdoor dinner with friends. Everyone loved it and wanted the recipe! Thanks for another yummy salmon recipe!

    1. You can use shredded parmesan cheese in this recipe, Marianne. I usually use block parmesan and either shred it or chop it for my recipes. Hope you enjoy!

  89. 4 stars
    It was easy and delicious but I think your nutrition information is erroneous. It calls for 2 pounds for four servings but that would mean 8 oz per serving while the nutrition info is more reflective of a 4 oz serving, which is more appropriate anyway

    1. I’m sorry, Rebecca, you are right. The nutritional information was wrong in this recipe. Thanks for letting me know. It has now been updated.

  90. 5 stars
    What a delicious recipe! I made this over the weekend and I am still reeling about this flavor combination. I’ve been a bit interested in the parmesan/salmon combo and I was VERY pleasantly surprised. Thanks for sharing!

    1. Fran, you can use aluminum foil sprayed with non-stick spray if you don’t have parchment. Hope you enjoy the salmon.

  91. I’m not a seafood fan but my husband is. I am going to surprise him and make this tonight. I wondered if I can use the parmesan cheese in a can instead of grating it myself?

    1. Agnes, I use a block of parmesan cheese and grate it but you could use the parmesan cheese in a can. Hope your husband enjoys the salmon.

    1. There is a section in my post titled What to Serve with this Baked Salmon that will give you tips and links to recipes, Claire. I hope you enjoy!

  92. Very boring…needs a variation of an Imperial,sauce or just Mayo on salmon before topping. Otherwise very bland. Good simple preparation but needs some zing. I grated some lemon peel on the top too.

  93. Love this recipe. So easy, and so very flavorful. So often salmon recipes have less savory toppings (which are good too), but his really compliments a good piece of salmon! Also baked a few lemon slices with olive oil on my pan.

  94. Incredible! Hands down, the best salmon recipe I have ever made and I used dried parsley because I didn’t have fresh, and tubed squeeze chunky garlic because I didn’t have cloves. I did use fresh Parmesan however. My husband said that the next time I have a dinner party, this is our go to recipe. It also presents beautifully once it’s done baking.

  95. Should this salmon have skin on? 😬😬😬🐟
    I want to make this but not sure if I should try and cut the skin off it is super scaly and shiny

    1. Emily, I bake the salmon filet skin side down. The butcher should have already removed all the scales from the fish before you buy it.

  96. How can you preserve leftoverst? Can I freeze? How long will it keep in frdge? Baked a full fillet but only ate 1/2.

    1. Margaret, you can store leftovers in the refrigerator up to 3 days. Make sure the salmon is in an airtight container or wrapped tightly in foil or plastic wrap. I haven’t frozen any leftovers so I can’t tell how well it will do.

  97. This baked salmon is very tasty! It looks so good! I showed this to my mom and she agreed that we should definitely cook this at our next family gathering, thank you so much for sharing this!

    1. No, I don’t, Stacy. I just use the ingredients and follow the steps listed in the recipe.

  98. 5 stars
    This recipe is so simple to follow (as is) and the finished product is just delicious! My family loves this salmon anytime!

    1. I’m happy your family enjoys this recipe, Kacee. I love these simple recipes, too.

  99. I absolutely love this recipe. Every since I have tried it, I haven’t wanted my salmon any other way and my teenaged son loves it this way too.

  100. I’ve made this twice now and both times the cheese doesn’t seem to melt? I’m using grated Parmesan, baking for 10 min then the additional 5 or so with the mixture. Anyone else have this problem?

    1. Christine, grated Parmesan cheese has an anti-caking agent added to prevent it from sticking together. I have found that sometimes it does not cook as well as I want. I always use block Parmesan cheese and grate or shred myself.

  101. Tried this tonight, delicious and super easy. We like lemon on our fish which just added an extra boost of flavor. Also put it on toast for a light dinner. I added foil under the parchment, not sure if that’s what made salmon come off of skin or not but came off easily. Thnx for a great, easy recipe!!

    1. Thanks, Mary Ann. Don’t you just love it when you find a recipe your husband really enjoys? I always do.

    1. This sounds good with the fresh dill, Diane. So glad you enjoyed it.

  102. This is absolutely delicious! I forgot to add a comment the last time I made it but I’m making it again tonight. Can’t wait!!

    1. Thanks so much, Suz. I think this is one of my easiest recipes and so simple. I’m glad you loved it.

  103. 5 stars
    A friend posted a few years ago that this was a fish recipe her whole family, including young children, enjoyed. I was intrigued and tried it for my own family, and they also loved it! I would say this is a recipe people should try even if they are not huge fish fans. It’s also a super easy weeknight meal idea.

  104. I’ve made this recipe many times and love it! I’m not much of a cook, but could you substitute Mahi Mahi for the salmon? TIA!

  105. I followed the recipe mostly I added olive oil and Italian bread crumbs about 2 -3 Tablespoons each to the ingredients then I salt and peppered the fillets and spread the mixture on top and put on the bottom of the oven on 425 for ten-15 minutes and finished it under the broiler for two minutes to brown and melt the cheese served with fresh lemon. Hubby raved about it!!

  106. I made this and it was great! I do have a question regarding the Parmesan cheese.
    Is it supposed to be chopped as the recipe states? I chopped my Parmesan cheese, but it seemed like it took a few extra minutes to melt. I was thinking of grating it next time.

    1. Patti, you can use grated Parmesan cheese in this recipe if you wish. I use block Parmesan cheese and chop it but it is fine grated.

  107. 5 stars
    Super quick and easy! I salted the salmon lightly with garlic salt and pepper. I used skinned fillets and the steaks were fairly thin so baked for 7 min and then broiled until Parmesan melted. Turned out great! Thank you😊