Parmesan Breaded Salmon Recipe with Herb Mayo
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!
Servings: 6 to 8 servings
Calories: 764kcal
Ingredients
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 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
- 1/4 cup fresh thyme leaves
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
- 2 teaspoons chopped garlic
- 2 cups Panko bread crumbs or homemade
- 1/2 cup salted butter melted
- 2 1/2 pounds salmon fillet or 3 pound fillet if thick and serving 8
Instructions
Herb Mayonnaise
- In a medium mixing bowl, stir together the parsley, cilantro, onions, vinegar, garlic, oregano and peppers.
- Stir in mayonnaise.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Crusted Baked Salmon
- Preheat oven to 350 degrees. Butter (or line with parchment paper) a shallow baking pan large enough to hold the fish.
- 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.
- 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.
- 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.
- Serve, passing mayonnaise mixture on the side.
Notes
Make ahead: The mayonnaise can be prepared up to 3 days ahead, covered and refrigerated. The breadcrumb mixture can also be made up to 3 days ahead (without the melted butter), covered, and refrigerated. Bring both to room temperature before using.
Nutrition
Calories: 764kcal | Carbohydrates: 17g | Protein: 43g | Fat: 58g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 855mg | Potassium: 1067mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1519IU | Vitamin C: 16mg | Calcium: 145mg | Iron: 4mg