Charming, delightful and crowd-pleasing, Parmesan Breaded Salmon with Herb Mayonnaise will be the star of your next gathering. I’ve been serving this timeless recipe at my dinner parties for years. Not only is it fresh, enticing, and full of flavor while not overpowering, it’s also easy to prepare. All the prep work can be done the day before, leaving you to enjoy your guests!

Parmesan Breaded Baked Salmon with Mayo

overhead showing slices of Parmesan Crusted Salmon with bowl of Herb Mayo
(Photo by Laurie Smith)

Parmesan Breading Ingredients

Mild, buttery salmon is crusted with a surprisingly light topping and then baked. The crunchy, citrusy topping ingredients include:

  • homemade (or Panko) breadcrumbs,
  • fresh parsley,
  • fresh thyme leaves,
  • grated Parmesan cheese,
  • garlic,
  • lemon zest, and
  • melted salted butter.

You can certainly modify this list of ingredients to your taste and/or dietary requirements. Here are a few suggestions:

  • Use gluten free breadcrumbs in place of regular.
  • Add other herbs, or use them in place of the parsley and thyme, including fresh tarragon, dill, basil or chives.
  • Add lime zest to the lemon, or use in its place.
  • Substitute chopped shallots for the garlic.

How To Bake Salmon in the Oven

Time needed: 30 minutes.

You will be amazed at how easy it is to make this moist and tender salmon recipe! Here are the steps:

  1. Prep oven and baking dish.

    Preheat oven to 350 degrees. Butter a shallow baking pan (or rimmed baking sheet) large enough to hold the fish. (Put a pat of butter on a small piece of paper towel and rub it generously around the bottom and sides of the dish.) You can also line the pan with parchment paper.

  2. Prepare topping ingredients.

    Place the parsley (leaves and soft stems), grated Parmesan cheese, thyme leaves (no stems), lemon zest, salt and garlic in the bowl of a food processor. Make sure the ingredients are distributed around the bowl. Pulse just until finely chopped and mixed together.

  3. Finish topping.

    Transfer herb-cheese mixture to a medium mixing bowl and mix in breadcrumbs (I like to do this by hand). Melt butter in the microwave; stir into breadcrumb mixture.

  4. Place crust on fish and bake.

    Place the salmon, skin side down, in the prepared pan. Pat the breadcrumb mixture over the top. Bake, uncovered, 10 to 12 minutes per 1 inch of thickness (measured at thickest part) or until desired doneness. I like to cook it to around 135 to 140 degrees on an instant read thermometer.

  5. Let salmon rest; serve.

    Remove fish from oven and allow it to sit at room temperature for 5 to 10 minutes before serving. Cover loosely with foil to keep warm. Note that salmon will continue cooking for a few minutes after you take it out of the oven.

Herb Mayonnaise Ingredients

A super pungent mayonnaise is the perfect complement to serve on the side. The flavorful ingredients include:

  • fresh Italian parsley (leaves and soft stems),
  • fresh cilantro (leaves and soft stems),
  • green onion,
  • red wine vinegar,
  • garlic,
  • oregano (fresh or dried),
  • freshly ground black pepper,
  • cayenne pepper, and of course,
  • mayonnaise (I like Best Foods or Hellman’s Mayonnaise with Olive Oil)

Again, you can adjust these ingredients to make the mayo your own. Try other fresh herbs (chives, tarragon, dill, basil), switch out the green onion or garlic for shallots. Just use your imagination – and your pantry!

close up overhead showing 3 slices of Parmeasan Crusted Salmon with a bowl of Herb Mayo
(Photo by Laurie Smith)

Parmesan Breaded Salmon – Frequently Asked Questions

How much Salmon per person?

I plan on 4 to 6 ounces of fish per person. The range depends on the quantity and richness of the side dishes, as well as the appetites of my guests. In general, men tend to eat more than women at dinner parties; younger people tend to eat more as well.

Can frozen salmon be used for this recipe?

Yes, you can use frozen salmon. Thaw overnight in the refrigerator, rinse and pat dry before proceeding.

Should salmon be baked covered or uncovered?

In this recipe the salmon should be baked uncovered. Otherwise the bread topping can become soggy and won’t brown.

How long do you bake Salmon at 350 degrees?

In general you bake fish for 8 to 10 minutes per 1-inch of thickness (measured at the thickest point) or for 10 to 12 minutes per 1-inch if it has a crust or other topping.

How to tell when Salmon is done?

The best way to determine if your fish is done is to use an instant read thermometer inserted into the middle of the thickest portion. Per USDA guidelines, the “safe” internal temperature for fish is 145 degrees. However, keep in mind fish will keep cooking after removing from the oven, so you can safely take it out at a lower temperature (135 to 140 degrees) and let it sit for at least 5 minutes before serving.

Can Breaded Salmon be made ahead?

Both the herb mayo and Parmesan-crumb mixture can be made the day before, covered and refrigerated. Bring both to room temperature before using. I don’t recommend placing the crust on the salmon until just before baking, so it doesn’t become soft or soggy.

How to store and Reheat Parmesan Crusted Salmon?

Store any leftover salmon in a sealed container in the refrigerator. Reheat in a 275 to 300 degree oven for around 15 minutes.

How long can cooked Salmon stay in the fridge?

Cooked salmon, in a well-sealed container, will last 3 to 4 days in the refrigerator. Note that the bread topping may become moist but should crisp up when reheated.

overhead close up showing a few slices of Parmesan Breaded Salmon
(Photo by Laurie Smith)

Sides that go well with Salmon

There are many, many side dishes that pair well with this salmon, including:

And, for a more elegant gathering, start the meal with either Carrot, Radish and Sweet Pea Salad or Chilled Tomato Dill Soup.

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overhead showing slices of Parmesan Crusted Salmon with bowl of Herb Mayo

Parmesan Breaded Salmon Recipe with Herb Mayo

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Prep Time: 20 mins
  • Resting time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 40 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Main dish, Fish and Seafood, Make ahead
  • Method: Baking
  • Cuisine: Fresh
  • Diet: Gluten Free

Description

Charming, delightful and crowd-pleasing, Parmesan Breaded Salmon with Herb Mayo will be the star of your next gathering. I’ve been serving this timeless recipe at my dinner parties for years. Not only is it fresh, enticing, and full of flavor, it’s also easy to prepare. All the prep work can be done the day before, leaving you to enjoy your guests!


Ingredients

Scale

Herb Mayonnaise

  • 1/3 cup chopped fresh Italian parsley
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped green onion
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup mayonnaise

Crusted Baked Salmon

  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup freshly grated Parmesan cheese (or more to taste)
  • 1/4 cup fresh thyme leaves
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 2 teaspoons chopped garlic
  • 2 to 2 1/4 cups homemade (or Panko) bread crumbs
  • 1/2 cup salted butter, melted
  • 2 1/2 pounds salmon fillet or 3 pound fillet if thick and serving 8 (in one piece)

Instructions

Herb Mayonnaise

  1. In a medium mixing bowl, stir together the parsley, cilantro, onions, vinegar, garlic, oregano and peppers.
  2. Stir in mayonnaise.
  3. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Crusted Baked Salmon

  1. Preheat oven to 350 degrees. Butter (or line with parchment paper) a shallow baking pan large enough to hold the fish.
  2. Place the parsley, Parmesan cheese, thyme, lemon zest, salt and garlic in the bowl of a food processor and process until finely chopped and mixed together. Transfer to a medium mixing bowl and mix in breadcrumbs (we like to do this by hand). Stir in melted butter.
  3. Place the salmon skin side down in the prepared pan. Pat the breadcrumb mixture over the top.
  4. Bake, uncovered, 10 to 12 minutes per 1 inch of thickness (measured at thickest part) or until desired doneness. I like to cook it to around 135 to 140 degrees on an instant read thermometer.
  5. Let cooked fish sit at room temperature for 5 to 10 minutes before serving. Cover loosely with foil to keep warm. Note that salmon will continue cooking for a few minutes after you take it out of the oven.
  6. Serve, passing mayonnaise mixture on the side.

Notes

Make ahead: The mayonnaise and crumb mixture can be made the day before, covered separately and refrigerated. Bring both to room temperature before using.

Keywords: salmon, Breaded, Parmesan crust, easy to prepare

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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4 Responses to “Parmesan Breaded Salmon Recipe with Herb Mayo”

    • Lee Roper

      Yes I think you definitely could – I would remove the bone, otherwise they could be tricky to eat.

      Reply
  1. Mindy Densmore

    We have a large supply of salmon we caught in Alaska and I am always looking for new recipes. This one was fantastic! We had it with seasoned rice and asparagus. What a great meal. Thanks!!

    Reply

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