Crispy Parmesan-Crusted Salmon with Smoky Spices
This crispy parmesan-crusted salmon is ready in just 30 minutes, combining a crunchy topping with flaky fish and smoky, spicy flavors.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
When you want a quick yet impressive dinner, this parmesan-crusted salmon delivers. The creamy, cheesy mixture spreads over the fish, while crushed croutons create a golden, crunchy crust as it bakes.
Smoked paprika, cayenne, and Old Bay seasoning add a gentle heat and depth, making every bite flavorful. Serve it with a side of steamed vegetables or a fresh salad for a complete meal.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat your oven to 375°F. Line a baking dish with aluminum foil or lightly grease it with olive oil.
- In a small bowl, mix together the mayonnaise, grated parmesan, Italian seasoning, cayenne pepper, Old Bay seasoning, lemon pepper, smoked paprika, and salt. Set aside.
- Place the croutons in a resealable plastic bag and crush them with a rolling pin or meat mallet until you have small chunks (not powder). Set aside.
- Rinse the salmon steaks (or whole fillet) under cold water and pat them dry with paper towels. Arrange them skin-side down in the prepared baking dish.
- Spread the mayonnaise-parmesan mixture evenly over the tops of the salmon pieces. Then sprinkle the crushed croutons on top to cover the mixture completely. Dust lightly with extra smoked paprika if desired.
- Bake in the preheated oven for 15–20 minutes, until the croutons are golden and toasted and the salmon flakes easily when tested with a fork. Garnish with chopped fresh parsley if using, and serve immediately.
💡 Tips
- For best texture, do not crush the croutons into fine crumbs; leave some small chunks.
- If using a whole salmon fillet, adjust the baking time slightly if needed.
- You can substitute Greek yogurt for half the mayonnaise for a tangy twist.
Inspired by a recipe from All That's Jas