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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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Full Recipe
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Lemon and Parmesan Crusted Salmon Recipe
Ingredients
- 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
Instructions
- 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.
Recipe Notes
- 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.
Nutritional facts
This recipe was first published on March 31st 2014 but has been republished with new photos and cooking tips and information.
Linda
This is so tasty! Both 16 month old and 4 year old loved it! Thank you Amy!
Amy
Thanks Linda 🙂
Linda
Hi Amy , also forgot to ask if I’m using frozen salmon fillets do I need to defrost in the fridge overnight ? Thank you !
Linda
Also, can I use nutritional yeast instead of Parmesan ?
Amy
Hi Linda, that should work although I haven't tested it so can't say for sure. I often make it without the parmesan and add chopped parsley instead and it is delicious.
Amy
Hi Linda, yes I'd defrost overnight in the refrigerator.
Linda
Looks like a yummy recipe! Can’t wait to try , will this work with nutritional yeast instead of Parmesan ?
Claire
Hi Amy, I cooked some salmon portions a couple of months ago for my then 10mth old and after cooking I flaked the salmon into smaller pieces and found a couple of bones which has put me off cooking this again. Do you check for bones before serving to your kids or do you say to them to check or bones?
Amy
Hi Claire, I'm so sorry for the delay. I've always been lucky with the salmon fillets I buy and haven't found any bones. However, yes I'd check for bones before serving to little ones. If your kids are old enough to check for themselves perhaps you can model how to do it. 🙂
Lara
Hi, have you used fresh or frozen salmon fillets? Thank you.
Amy
I used fresh 🙂
Bernadette
I am trying to serve more fish to my family and we loved this meal. Even Mr 7 who is a little bit more on the pickier side tried this! I am definitely making this again - I think next time with a dip like you suggested. Another delicious recipe thank you so much Amy!
Aoife Lyons
Made this this evening big hit and so very simple to make, served with mash and asparagus by 14 month old licked his plate!
Amy
Hi Aoife, this is so lovely to hear, thanks for letting me know
Theresa
I’ve been trying to serve my family more fish and salmon is the only fish that we all like. Thanks for the cooking tips, I have always put salmon in the oven for 15 minutes. Sometimes it would be great other time try. I never thought to vary the cooking time to thickness of fillet. We all love the lemon flavour.
Nicole
Oh yumm.. I am having guests over on the weekend. I will definitely be making this. Browsing through you scrumptious recipes.
Amy
Thanks Nicole! How did it go with your guests?