Parmesan Crusted Baked Salmon
Kale Salad

A restaurant-quality baked salmon featuring a golden parmesan herb crust and a creamy garlic base, paired with a fresh kale and walnut salad.

Ingredients

• 2 salmon fillets
• sea salt coarse sea salt
• to taste black pepper
• 70 g cream cheese
• 1 lemon
• 1 clove garlic
• 10 g breadcrumbs
• 15 g grated Parmesan cheese
• 5 g curly parsley
• 1 portion kale walnut salad

Instructions

1. 1Season the salmon

   

   Wash and pat the salmon fillets completely dry, then place them on a clean plate. Evenly sprinkle both sides of the fillets with coarse sea salt and freshly cracked black pepper.

   Tip: Patting the salmon dry ensures the seasonings adhere better and prevents the fish from steaming in its own moisture.
2. 2Massage the seasonings

   

   Gently rub the salt and black pepper into the surface of the salmon fillets with your fingers. Ensure the seasonings are evenly distributed and lightly pressed into the flesh, then set aside.

   Tip: Massaging helps the flavors penetrate deeper into the thickest parts of the salmon.
3. 3Prepare the cream cheese base

   

   In a glass bowl, place the cream cheese and carefully grate the zest of one fresh lemon directly over it. Be sure to only grate the yellow layer, avoiding the bitter white pith.

   Tip: Microplane graters are ideal for extracting fine, aromatic lemon zest without the bitter pith.
4. 4Mix the creamy topping

   

   Add minced garlic, a pinch of salt, and black pepper to the cream cheese and lemon zest mixture. Use a utensil to thoroughly blend everything together until smooth and well combined.

   Tip: Make sure the cream cheese is at room temperature to make mixing easier and smoother.
5. 5Combine breadcrumbs and cheese

   

   In a separate small dish, add the breadcrumbs and freshly grated Parmesan cheese. This dry mixture will eventually create a crispy, savory crust on top of the salmon.

   Tip: Panko breadcrumbs can provide a lighter, crunchier texture compared to standard breadcrumbs.
6. 6Chop the fresh parsley

   

   Finely chop the fresh curly parsley on a clean cutting board. Once chopped, add it to the breadcrumb and Parmesan mixture, tossing well to distribute the herbs evenly.

   Tip: Ensure the parsley is completely dry before chopping so it mixes nicely without clumping the breadcrumbs.
7. 7Finish the breadcrumb coating

   

   Add the freshly chopped curly parsley to the plate with the breadcrumbs and Parmesan. Toss everything together thoroughly with a fork until the herbs are evenly distributed, creating a vibrant, flavorful crust mixture.

   Tip: Using fresh curly parsley adds vibrant color and a mild, fresh flavor to the crust.
8. 8Apply the cream cheese base

   

   Place the seasoned salmon fillets on a baking tray lined with parchment paper. Using a spatula, spread the prepared cream cheese, garlic, and lemon zest mixture evenly over the top of each fillet, creating a sticky base for the crust.

   Tip: Patting the salmon completely dry before seasoning ensures the cream cheese layer adheres perfectly and doesnt slide off during baking.
9. 9Add the crust mixture

   

   Generously sprinkle the prepared herb and Parmesan breadcrumb mixture over the cream cheese layer on each salmon fillet. Ensure an even coating so the crumbs form a thick crust that will crisp up beautifully in the oven.

   Tip: Press the breadcrumb mixture gently into the cream cheese so it sticks well and wont fall off when serving.
10. 10Bake the salmon

    

    Transfer the baking tray with the crusted salmon fillets into a preheated oven. Bake at 200 degrees Celsius using upper and lower heat for 15 minutes, placing the tray on the middle-lower rack to ensure the fish cooks evenly without burning the crust.

    Tip: Watch the crust in the final few minutes; if it browns too quickly, you can loosely tent the fillets with aluminum foil.
11. 11Plate and serve

    

    Once baked, use kitchen tongs to carefully lift the tender, juicy salmon fillets from the baking tray, preserving the crispy golden crust. Plate the salmon alongside a fresh kale and walnut salad for a complete, restaurant-quality meal.

    Tip: Letting the salmon rest for a minute or two before transferring helps keep the delicate fish intact and allows the juices to redistribute.

Storage & Reheating

Burn It Off

Frequently Asked Questions