15 Minute Parmesan Herb Salmon
15 Minute Baked Salmon with Parmesan Crust, super healthy and full of flavor. This salmon is made with delicious fresh herbs, garlic, freshly grated parmesan and is perfect for a healthy dinner on busy weeknights!
Servings 4 servings
- 2 lbs wild salmon deboned and sliced into 4-6 even pieces (I have them to this for me at the seafood counter to save me time at home!)
- Sea salt
- Butter or avocado oil cooking spray
For Parmesan herb topping:
- 3 Tbsp melted butter divided
- 1/2 cup grated Parmesan
- 2 large cloves garlic pressed
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill
Preheat oven to 425 degrees.
Use butter or avocado oil spray to grease 2 casserole dishes. Divide salmon pieces evenly between the two dishes, skin side down. Sprinkle liberally with sea salt and Bake for 10-12 minutes or until internal temperature 145 degrees.
While salmon is baking, prepare the topping: mix the Parmesan, garlic, and herbs in a small bowl.
Remove salmon from oven, brush with half of the melted butter, sprinkle a thick layer of Parmesan herb blend on top of each piece, then drizzle the remaining butter evenly over all.
If desired, return to the oven for another 1-2 minutes, or until Parmesan just begins to melt.
- Choose easy to prep and quick cook sides to make this meal super quick and healthy, rice and broccoli are my favorite go tos.
- You can experiment with different herbs to change it up.
- Make sure to freshly grate the parmesan yourself as pre-grated doesn't have the best flavor.
- Bring the salmon out of the fridge 10-15 minutes before cooking. Like meats, if it's cooked from cold it'll tighten and toughen up.
- Use wild-caught salmon when possible.
- Make sure to not overcook the salmon or it will dry out, 10-12 minutes is all it needs. If you're unsure if it's done you can use a meat thermometer it should reach between 135-140F.
- Leftover salmon can be stored in the fridge and eaten cold in salads, flaked into omelets or can be reheated in the oven until hot all the way through.