This Lemon and Parmesan Crusted Salmon is really delicious yet so easy to prepare and cook. I'm not sure what it is about food with coatings but kids seem to be drawn to them and if your kids are anything like mine, they are going to love the coating on this parmesan crusted salmon.
Baking is my favourite way to cook salmon simply because it is the easiest, no-nonsense method of cooking it. With kids around, you want something that isn't labour intensive so you have more time to deal with their 5pm moans and groans....(or is that just in my house?!) I really do consider salmon fillets fast food and this is the reason we have it most weeks.
The ease of cooking isn't the only thing salmon fillets have going for them. They are a fantastic food for young kids due to their mild flavour and soft texture. However, overcooking fillets is very common and will turn a kid friendly dish into something dry and unappetising; not just for the kids but the whole family.
Figuring out how to determine whether a fillet is fully cooked or not is the hardest part of cooking salmon. I can't give a set cooking time for this recipe as it will vary depending on the thickness of your fillets. The thickest part of the fillet will determine the cooking time and you will want to cook your salmon fillet for 4-6 mins per 1.5cm (½ inch) of thickness.
I recommend checking the thickest part of the fillet 2 mins before the estimated cooking time. Carefully poke the thickest part of the fillet with a fork, if it flakes easily it's ready. If not, return to the oven and keep checking each minute until the thickest part flakes through the entire thickness when you pirece with a fork.
Crumbing the salmon is easy. Once you have mixed all your coating together you simply press it into the salmon. I just scoop up the bits that fall off and press back on. I often make the salmon to this stage ahead of time so it is a case of just popping it in the oven once we get home from one of the various sport practices that Finn takes part in.
I often cut up some vegetables and roast them in the oven at the same time as cooking the salmon and /or I make some carrot and sweet potato fries. Pictured below I have served the salmon in bite-size chunks with a lemon creme fresh dip and a quinoa salad.
In case you are interested in making the dip - I mixed 15og of creme fresh with the zest and juice of ¼ of a lemon and a few tables spoons of chopped herbs (of choice).
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Lemon and Parmesan Crusted Salmon Recipe
- 4 salmon fillets (mine weighed a total of 540g)
- 15g ¼ cup fresh grated parmesan *SEE NOTE 1
- 40g ¾ cup breadcrumbs *SEE NOTE 2
- zest of one lemon
- 1 tablespoon olive oil
- juice of one lemon
- Pre-heat oven to 190c / 375f / Gas 5
- Mix the parmesan, breadcrumbs and lemon zest together. Add the oil and combine.
- Place fillet, skin side down, on a lined baking tray and press breadcrumb mixture, evenly, on top of each fillet.
- Bake in the oven until cooked through. (timing will depend on thickness of fillet) Mine was 4.5cm thick and took 15mins *SEE NOTE 3
- Squeeze the juice of the lemon over the fillets and serve.
- I buy a block of parmesan and freshly grate for this recipe. If you prefer you can replace with store bought fresh parmesan that you find in the chillers. Please don't replace it with the ambient grated parmesan that you find in the pasta aisle. It will really change the flavour profile.
- I've used fresh breadcrumbs, dried breadcrumbs and panko breadcrumbs (depending on what I had available) in this recipe and have liked the result with them all. Panko would be my favourite.
- Cooking time will vary depending on the thickness of the salmon fillet. You want to cook your fillet for 4-6 mins for every 1.5cms (½ inch) of thickness. Check on the fillet 2 mins before the estimated cooking time. Carefully poke the thickest part of the fillet with a fork, if it flakes easily it’s ready. If not ready, return to the oven and keep repeating each minute until the thickest part flakes through the entire thickness when you pierce with a fork.
This recipe was first published on March 31st 2014 but has been republished with new photos and cooking tips and information.