This baked salmon topped with Parmesan cheese has been a quiet star in my kitchen for years. I first put the combination together on a weekday evening when I had a single salmon fillet and a half-empty jar of grated Parmesan. The result was better than I expected: the exterior turned golden and crisp while the salmon stayed tender, almost buttery, inside. The tang of lemon, the nuttiness of Parmesan, and the faint herb aroma from dried parsley gave the fish a satisfying contrast in texture and flavor that made this an instant repeat.

I love this preparation because it is unfussy and reliably delicious. It travels well from busy family dinners to small gatherings where you want to look composed without being tied to the stove. I discovered how forgiving the technique is when I mis-timed the oven once and still ended up with a beautiful crust and moist interior. Since then, this dish has accompanied birthdays, quiet Sunday suppers, and even the occasional potluck where people asked for the recipe. It’s bright, approachable, and a wonderful way to introduce people to cooking fish at home.

Ingredients

• Salmon fillet (1.5 pounds): Choose fresh, sashimi-grade or high-quality farmed fillet with a vibrant color and firm texture. Skin-on works well for presentation and prevents drying.
• Olive oil (2 tablespoons): Use extra virgin for flavor; it helps the Parmesan adhere and encourages browning. If you prefer a neutral oil, light olive oil is fine.
• Grated Parmesan cheese (1/4 cup): Use finely grated Parmigiano-Reggiano for a nutty, salty crust. Pre-grated is convenient but freshly grated melts and browns more evenly.
• Lemon juice (1 tablespoon): Freshly squeezed is best. The acid brightens the fish and balances the richness of the cheese.
• Dried parsley (1 teaspoon): Adds a mild herb note; flat-leaf parsley will feel fresher if you use it instead, roughly chopped.
• Garlic powder (1/2 teaspoon): Provides mellow garlic flavor without moisture that would weigh down the topping. Adjust for fresh garlic if desired.
• Salt (to taste): Use kosher or sea salt sparingly because Parmesan is already salty. A little goes a long way.
• Black pepper (to taste): Freshly ground black pepper adds a subtle heat and complexity to the topping.

Instructions

Preheat and prepare: Preheat the oven to 400°F. Line a baking sheet with parchment paper so the topping browns without sticking and cleanup is easy. Position the oven rack in the center for even heat circulation. Dress the fillet: Pat the salmon completely dry with paper towels. Place the fillet skin-side down on the prepared sheet. Drizzle 2 tablespoons olive oil and 1 tablespoon lemon juice evenly over the surface to promote browning and add brightness. Mix the topping: In a small bowl, combine 1/4 cup grated Parmesan, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, salt, and freshly ground black pepper. Stir until uniformly mixed so the flavors distribute across the fillet. Apply the crust: Evenly sprinkle the Parmesan mixture across the top of the salmon, pressing lightly with the back of a spoon so the cheese adheres to the oil-coated surface. Aim for a thin, even layer to brown crisply without insulating the fish. Bake to finish: Bake in the preheated 400°F oven for 12 to 15 minutes, depending on the fillet thickness. Look for opaque flesh that flakes easily with a fork and a golden, slightly crisp topping. For an internal temperature target, aim for 145°F at the thickest part. Rest and serve: Remove from oven and let rest 2 minutes so the juices redistribute. Serve immediately with an extra squeeze of lemon if desired for added freshness.

Storage Tips

To store leftovers, transfer cooled portions to an airtight container and refrigerate for up to 3 days. If you want to freeze, wrap individual pieces tightly in plastic wrap and place in a freezer-safe bag or container; label with the date and freeze for up to 3 months. Reheat gently in a 300°F oven for 8 to 12 minutes, or warm in a covered skillet over low heat with a splash of water to reintroduce moisture. Avoid reheating at high heat which will dry the fish and toughen the Parmesan crust.

Ingredient Substitutions

If you don’t have Parmesan, use Pecorino Romano for a sharper, saltier finish or Asiago for a milder nuttiness. Swap dried parsley for 1 tablespoon chopped fresh parsley for brighter herb notes. If you’re avoiding dairy, omit the cheese and toss 2 tablespoons panko crumbs with 1 tablespoon olive oil and a pinch of salt and garlic powder as a crisp alternative. For extra citrus aroma, add 1 teaspoon lemon zest to the topping.

Serving Suggestions

This dish pairs beautifully with simple sides like steamed green beans, roasted asparagus, or a crisp mixed-green salad. For starch, try buttery new potatoes or a light couscous dressed with lemon and olive oil. Garnish with lemon wedges and a sprinkle of fresh parsley for color. For a dinner party, present the fillet on a warmed platter with herb-garnished slices and a small drizzle of good olive oil.

Cultural Background

Roasting fish with a flavorful crust is common across many cuisines. The combination of cheese and fish is seen in Mediterranean cooking where salty, aged cheeses complement rich seafood. Parmesan itself originates from northern Italy and has become a global staple used to add umami and texture. This simple baked preparation draws from those traditions: quick roasting with a savory crust that celebrates the quality of the fish and the aromatics that enhance it.

Seasonal Adaptations

In spring and summer, top with fresh herbs such as dill or chives and serve with lemony new potatoes or a pea salad. In autumn and winter, add a pinch of smoked paprika to the topping for warmth and pair the fish with roasted root vegetables. For holiday meals, make individual portions with a parsley-lemon gremolata sprinkled on the Parmesan just before serving to brighten the rich flavors.

Meal Prep Tips

For efficient meal prep, mix the Parmesan topping ahead and keep it in the refrigerator for up to 48 hours. Portion the salmon into individual pieces, drizzle with oil and lemon, then refrigerate until baking time. If preparing for multiple nights, bake only what you’ll eat that day and keep raw, portioned fillets chilled for up to 1 day before baking. Label containers with cooking times and final serving suggestions to streamline reheating and plating.

This simple baked salmon with a Parmesan topping is one of my go-to dishes when I want something that feels both comforting and elegant. It’s quick, adaptable, and consistently delivers a satisfying contrast between a crisp, savory crust and a tender, flavorful fillet. Give it a try on a weeknight or when you want an easy centerpiece for guests — you might find it becomes a quiet favorite in your rotation, too.