This easy oven Baked Salmon with a Parmesan Herb Crust recipe is absolutely delicious! Perfect for weeknight meals while elegant enough for entertaining.

Baked Salmon with Parmesan Herb Crust Recipe from

I’ve raved time and again about my love for salmon recipes. I could happily eat it for breakfast, lunch, and supper multiple times a week without complaint. It doesn’t hurt that I can always depend on my whole family enjoying it as much as I do. 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

This oven baked salmon with Parmesan herb crust is definitely one of our favorites. Let me just say, it rivals any salmon I’ve ever eaten at a restaurant. And believe me, I’ve ordered more than my fair share!

How to Bake Salmon in the Oven

This baked salmon is one of my favorite salmon recipes to prepare – it is so quick and easy!

While my oven preheats, I line my rimmed baking sheet with parchment paper and then place my salmon on the sheet pan.

I cover the salmon with another piece of parchment paper and then bake it in the oven for about 10 minutes. While it bakes, I mince my garlic and chop the parsley and Parmesan cheese and mix it all together.

Next, I 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.

The salmon should register 135º F on an internal temperature probe. Then, I remove it from the oven and allow it to rest for about 5 minutes.

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!

Baked Salmon with Parmesan Herb Crust Recipe from

What Temperature to Bake Salmon

I bake my salmon recipes at 425º F. You’ll then want to bake the salmon for 10 minutes, add the Parmesan herb topping and return to the oven until they have melted, the salmon easily flakes with a fork, and the salmon registers 135º F when checked with an internal temperature probe.

Then, allow the salmon to rest for five more minutes to allow for any carryover cooking before slicing and serving.

What to Serve with this Baked Salmon

Garlic Butter Roasted Asparagus Recipe

Instant Pot Brown Rice

If you aren’t a fan of asparagus, these Blistered Green Beans Recipe are also perfect in this meal.

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

Baked Salmon with Parmesan Herb Crust 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!
4.9 from 59 votes

Review Recipe

Print Recipe

Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Servings: 4
Course Main Course
Calories: 185kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 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.


Nutrition Information

Calories: 185kcal | Carbohydrates: 1g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 5.7mg | Calcium: 157mg | Iron: 0.3mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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! //

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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258 Comments Leave a comment or review

  1. 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

  2. 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.

  3. 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!!

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

  5. 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

  6. 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. 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.

  7. 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!

  8. 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

  9. 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

  10. 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. 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

  11. 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.

  13. 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

  14. 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?

  15. 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. 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!

  16. 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…

  17. 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

  18. 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.

  19. 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!

  20. 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

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

  22. 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!

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

  24. 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

  25. 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. 

  26. 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!

  27. 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

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