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

Parmesan Breaded Salmon Recipe with Herb Mayo

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5 from 1 review

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!

  • Prep Time: 20 mins
  • Resting time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 40 minutes
  • Yield: 6 to 8 servings 1x
  • Diet: Gluten Free



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)


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.


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

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: Main dish, Fish and Seafood, Make ahead
  • Method: Baking
  • Cuisine: Fresh