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Parmesan Crusted Salmon with a creamy mayo layer, garnished and ready to serve.

Irresistible Parmesan Crusted Salmon With Mayo

A simple yet gourmet salmon dish with a cheesy, crunchy crust that is perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds wild or farm-raised salmon fillet Protein-packed base
  • 1/3 cup mayonnaise Full-fat gives a richer flavor, low-fat works too
  • 2 tablespoons Dijon mustard Adds a tangy kick
  • 4 cloves garlic (minced) Infuses a fragrant flavor
  • 2 teaspoons Italian seasoning Blend of herbs
  • salt and pepper Basic seasonings
  • 3/4 cup panko breadcrumbs Ensures extra crunch
  • 3/4 cup grated Parmesan cheese Savory depth to the crust
  • 1/4 cup finely chopped parsley Adds freshness and color
  • 1/3 cup unsalted, melted butter Binds the crumbs together
  • lemon wedges For serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
  2. Pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.
  3. In a small bowl, combine mayonnaise, Dijon mustard, minced garlic, and Italian seasoning. Stir until smooth.
  4. Spread this mixture over the top of the salmon.
  5. In a separate bowl, mix panko breadcrumbs, grated Parmesan cheese, and finely chopped parsley. Drizzle in melted butter and toss gently to coat.
  6. Press the breadcrumb mixture onto the mayo-topped salmon.
Baking
  1. Place the salmon on the baking sheet and bake for 20–25 minutes.
  2. Check for doneness when the crust is golden brown and salmon flakes easily with a fork.
Serving
  1. Remove from the oven and allow to rest for a few minutes. Serve with fresh lemon wedges.

Notes

To enhance flavor, consider adding a sprinkle of lemon juice before serving. Can store leftovers in an airtight container for up to 2 days.