Parmesan-Herb Baked Salmon
This easy Parmesan Herb Baked Salmon recipe is flaky and tender with incredible flavor – perfect for company or busy weeknights.
Parmesan-Herb Baked Salmon
I love salmon. It’s my favorite fish to make at home – not just because it’s healthy and loaded with omega-3s, but I also love the taste and how versatile it is. If you want an easy, healthy baked salmon recipe that you can season ahead and pop in the oven, this Parmesan-Herb Salmon is it! I make and eat salmon once or twice a week, and although I have a lot of chicken dishes, I have so many salmon recipes on my rotation, like Salmon Rice Bowls, Baked Salmon, and Sweet and Spicy Glazed Salmon.
I have a ton of herbs in my garden, so I chopped them up and minced them with a little mayonnaise (trust me!) and Parmesan and baked this beautiful piece of salmon. Mayo is the secret to the moistest salmon every, as I do in this Parmesan Salmon recipe. If you never tried it, it’s a must!
What herbs go well with salmon?
Just about any herbs go well with salmon. For this herb-crusted salmon recipe, I used fresh dill, parsley, basil, and chives. Thyme, rosemary, and tarragon would also be good. To make the topping, combine the herbs with minced garlic, grated parmesan cheese, and light mayo.
How to bake Parmesan-Herb Salmon
- Place the salmon skin-side down on a lined baking sheet, and cover it with another piece of parchment paper or foil.
- Partially bake the salmon for 8 minutes at 425°F and then remove it from the oven.
- Top the fish with the parmesan-herb mixture and return the uncovered tray to the oven for about 15 to 18 minutes depending on the thickness of the fish. The salmon is done when its internal temperature is 135F, the top has browned, and the filet easily flakes with a fork.
How long does salmon last in the fridge?
Cooked salmon will last three to four days in the refrigerator and can be reheated in the microwave or eaten cold. It would be great on top of a salad as leftovers.
What to Serve with Baked Salmon
This parmesan-crusted salmon pairs well with so many sides. Below are some ideas:
Vegetables: Zucchini Casserole, Roasted Green Beans with Caramelized Onions
Salads: Watermelon, Arugula, and Feta Salad, Warm Salad with Artichokes and Roasted Peppers
Carbs: Instant Pot Risotto with Prosciutto, Peas, and Herbs, Grilled Vegetable Orzo Pasta
More Salmon Recipes You’ll Love:
- Basil-Parmesan Crusted Salmon
- Salmon Salad with Beets, Arugula, Pistachios, and Pomegranates
- Chili-Lime Air Fryer Salmon
- Spice-Rubbed Grilled Salmon with Black Beans and Corn
- Salmon Avocado Salmon
Parmesan-Herb Baked Salmon
2Ingredients
- 1 whole wild salmon filet with skin, 1 1/2 inches thick (2 lbs)
- 1/4 cup light mayo
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, finely minced
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 425F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
- Combine mayo, Parmesan, garlic and herbs in a small bowl.
- Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment or foil. Partially bake salmon for 8 minutes.
- Remove from oven and remove top piece of parchment paper.
- Spread the top with the Parmesan herb mixture.
- Return to oven uncovered and bake until the top has browned, and the salmon flakes easily with a fork.
- The salmon should register 135º F when checked with an internal thermometer probe, about 15 to 18 minutes if the fish is 1 1/2 inches thick, less or more depending on the thickness.
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This was delicious, will definitely make again!
This was delicious! So simple to put together too. I had all the herbs except dill so I subbed in a couple of teaspoons of dried. Came out perfect and so flavorful. My husband and 11 yr old loves it and requested that I make it again.
Perfect!
Can this be done in the air fryer?
How would this be cold? I’m thinking of making it for Yom Kippur and would need o make it the day before. Thanks so much. I love all your recipes!
Marcia
Cold is delicious! Had some cold on salad today as Gina recommended and loved it.
I’d like to try this, but don’t have any fresh herbs. What measurements would you advise if I substitute dried herbs?
Fresh to dried ratio is 3 to 1. This recipe calls for 2 tablespoon fresh which is the same as 6 teaspoons. Divide that by 3 and you get 2 teaspoons of each dried herb.
Hope this helps.
Hi….I just found this online. It’s a little easier to understand for me. I hope it’s helpful to you as well.
“A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Some herbs season better than others in their dried form – dill, thyme, and sage among them. Others are better only used when fresh: Parsley, I’m looking at you!”
Does anyone have an idea to sub the Mayo? Maybe use cream cheese? My husband absolutely despises mayo and I could use a TBS and he’d taste it.
My hubby hates Mayo, too. I bet Greek yogurt or sour cream would work well as a substitute.
Can this be made and frozen for future meal?
What would be a good fish to sub for instead of salmon? Could I do this with cod?
Sure!