This crispy onion parmesan oven baked salmon is a 5-ingredient pantry-friendly recipe that’s done in 15-minutes. Wild-caught salmon is one of the healthiest food you can eat, packed with omega-3 fatty acids and great source of protein. This uncomplicated recipe is perfect for a busy weeknight or weekend dinner.
Salmon is one of the healthiest food you can eat! but you probably already know that. What I am here to tell you is that salmon is also one of the easiest food to cook, usually requiring few ingredients to enhance its distinct delicious flavor, and few minutes to cook.
I cook salmon about twice a week and over the years I have made many salmon recipes from Instant Pot Salmon to Breakfast Salmon Casserole, Salmon Stew and Mediterranean Salmon! But it wasn’t until recently that I tried this crusted salmon which has quickly become a favorite.
Aside from being able to enjoy a different way to serve salmon, what I love about this crusted salmon recipe is that you only need 5-ingredients that are pantry friendly and it cooks in 15-minutes.
The crispy onions and parmesan cheese add great flavor to the breadcrumbs along with good texture. Paired with a generous drizzle of fresh lemon juice for a citrusy balance and fresh herbs to finish the dish. This salmon is flaky, flavorful with amazing texture!
How do you tell when salmon is done cooking?
The Salmon will change its color from translucent (raw) to opaque pink (cooked). The fish texture will also begin to flake which is a good sign that the salmon is cooked, although some people may enjoy some pink inside with flakiness on the outside.
Should I skin salmon before cooking?
There is no need to remove the salmon skin before cooking, unless you are poaching the salmon or are completely grossed out by it. Otherwise if you are baking, roasting, grilling, pan searing or broiling the skin can stay on and may be helpful in keeping the fish together in one piece.
Do you eat the skin on salmon?
I do! Salmon skin is considered safe to eat, so its definitely a personal choice. I know some people are grossed out by it, and that’s totally fine.
My guideline to eating salmon skin is pretty much the same as fruit and vegetables, it dependents on the source and quality. Wild-caught salmon being a safe choice over farmed salmon. Organic being the safe option when it comes to fruits and vegetables.
Which fish is better wild or farm raised?
This seems to be the biggest question when it comes to salmon. My answer comes in 3-parts. Nutrition as in what the fish eats. Wild salmon eat a natural diet and have an overall healthier profile, with a higher ratio of anti-inflammatory omega-3 fats to inflammatory omega-6.
Contaminants; farm-raised salmon have a higher rate of contamination due to farming conditions.
And finally you may want to consider purchasing salmon from companies built on sustainable and transparent practices considering the long-term vitality of harvested species and the well-being of the oceans.
If you make this Onion Parmesan Crusted Salmon recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Onion Parmesan Crusted Salmon
- Sheet Pan
- 3 lb wild-caught salmon
- 1 cup panko breadcrumbs
- 3/4 cup crispy onions
- 1/3 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 whole lemon
- Pre-heat oven to 400F degrees. Line a large sheet pan with parchment paper and set aside.
- Over stove top in a skillet toast panko, crispy onions until they start to brown (3-4 minutes). Add grated parmesan cheese and toast for 1 minute.
- Drizzle olive oil over salmon. Top with toasted onion parmesan crust and squeeze fresh lemon juice and lemon slices (optional).
- Bake for 12-15 minutes. Remove from oven, garnish with fresh herbs and serve.