– **Title**: Baked Parmesan Crusted Salmon with Mayo
– **Ingredients**:
– 4 salmon fillets (about 6 ounces each)
– 1/2 cup mayonnaise
– 1/2 cup grated Parmesan cheese
– 1/2 cup breadcrumbs (Panko recommended for extra crunch)
– 2 tablespoons Dijon mustard
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or lemon wedges for garnish (optional)
– **Instructions**:
1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
2. In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper. Mix well until smooth.
3. Place the salmon fillets in the prepared baking dish, skin side down if applicable.
4. Spread an even layer of the mayonnaise mixture over the top of each salmon fillet.
5. In another bowl, mix the grated Parmesan cheese with the breadcrumbs until evenly combined. Spoon this mixture generously over the mayo-covered salmon.
6. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The topping should be golden brown.
7. Once done, remove from the oven and let it sit for a few minutes before serving.
8. Garnish with fresh parsley or serve with lemon wedges, if desired. Enjoy your flavorful and crispy baked Parmesan crusted salmon!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this recipe, but you can use frozen ones too. Just thaw them completely before cooking. If you’re looking for a milder taste, trout or cod can be great alternatives.
Mayonnaise: Although mayo gives a rich flavor and moisture, Greek yogurt can work as a lower-fat alternative. You could also try sour cream if you’re looking for a tangy twist.
Parmesan Cheese: Grated Parmesan adds a lovely nutty flavor. If you’re out, Pecorino Romano is a good choice, or a vegetarian hard cheese if you’re looking for a non-dairy option. Just adjust the amount to taste!
Panko Breadcrumbs: Panko gives that perfect crunchy topping. Regular breadcrumbs can be a quick substitute, but you’ll lose some of that airy crunch. You could also crush up some crackers for an alternative texture.
Fresh Parsley: If parsley isn’t available, cilantro or chives can add a nice touch. If you’re short on fresh herbs, dried herbs like Italian seasoning can also work in a pinch.
How Do I Achieve the Perfect Crispy Top?
To get that golden, crispy crust on your salmon, pay attention to the layering of the toppings. It’s all about even distribution and the right timing in the oven.
- Mix the mayonnaise well with the Parmesan and seasonings. This creates a tasty base that helps the breadcrumbs stick.
- When adding the panko and parsley mix, make sure to press it down gently. This helps it adhere better and ensures a nice crunch.
- Don’t rush the baking! Keep an eye on it, and remove the salmon from the oven when the topping is crispy and golden, usually after 15-20 minutes.
How to Make Baked Parmesan Crusted Salmon with Mayo
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 ounces each)
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 15-20 minutes to bake, so you can have a delicious dinner ready in about 30 minutes! Perfect for a quick yet fancy meal.
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready! Preheat it to 400°F (200°C). While the oven warms up, take a baking sheet and line it with parchment paper. This makes for easy cleanup later.
2. Prepare the Salmon:
Pat the salmon fillets dry using a paper towel. This helps the topping stick better. Place the fillets skin-side down on the prepared baking sheet. Make sure they have some space between them so they can bake evenly.
3. Make the Mayo Mixture:
In a small bowl, mix together the mayonnaise, grated Parmesan cheese, lemon juice, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir until everything is well blended and smooth.
4. Apply the Mayo Mixture:
Now, take that creamy mixture and spread it evenly over the tops of each salmon fillet. Don’t be shy; make sure each piece is nicely covered!
5. Add the Breadcrumbs:
In another bowl, combine the panko breadcrumbs with the chopped parsley. This gives the breadcrumbs some fresh flavor. Sprinkle this crunchy mixture generously over the mayonnaise-covered salmon. This will create a delicious crispy topping once baked!
6. Bake the Salmon:
Put the baking sheet in the preheated oven and bake the salmon for 15-20 minutes. Keep an eye on it! You’ll know it’s done when the salmon is cooked through, and the topping is golden brown and crispy.
7. Serve and Enjoy:
Once baked, remove the salmon from the oven and let it cool slightly. Serve with lemon wedges on the side for a zesty kick. Enjoy your delicious Baked Parmesan Crusted Salmon!
Can I Substitute the Mayonnaise?
Absolutely! If you’re looking for a lighter option, you can use Greek yogurt or sour cream in place of mayonnaise. Both options will still provide creaminess while adding a tangy flavor. Just be sure to mix in the Parmesan well with whichever substitute you choose!
What If I Don’t Have Panko Breadcrumbs?
No problem! You can use regular breadcrumbs in a pinch. If you want to keep that crispy texture, try mixing them with a tablespoon of oil or melted butter before sprinkling them on the salmon. Alternatively, crushed crackers or even cornflakes can work as a crunchy topping.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the salmon in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. For best results, cover with foil to keep it moist.
Can I Make This Recipe with Other Types of Fish?
Yes! This recipe works well with other mild fish like tilapia, cod, or halibut. Just adjust the cooking time slightly based on the thickness of the fillets, as thinner fish may cook faster than salmon.
