Kitchen notes · a little help before you start
Garlic Parmesan Salmon
Salmon under a savory Parmesan topping makes an inviting plate when dinner needs something simple and good. Garlic and parsley sit in the coating, with lemon ready for the first bite.
- Prep
- 10 min
- Cook
- 15 min
- Original yield
- Serves 2
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Prepare the lined sheet
Line the baking sheet with foil and spray with cooking oil before placing the dried salmon on it.
2. Mix the topping first
Combine oil, parsley, Parmesan, garlic and seasoning in the small bowl before spreading over the fish.
3. Cover during baking
Put foil over the topped salmon before baking, helping keep moisture around the fillets as they cook.
Get to know the ingredients
Grated Parmesan
Use grated cheese in the parsley-oil topping, with an additional sprinkle allowed over the fish at serving.
Finely chopped parsley
Chop the fresh parsley finely before mixing it through the cheese, minced garlic, oil and seasoning.
Lemon slices
Slice the lemon ahead and keep it for serving beside the salmon after its covered bake.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Garlic Parmesan Salmon
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Lemon with the warm salmon
Serve immediately after baking, adding lemon slices and the extra Parmesan sprinkle over the fish if desired.
A little more help as you go
Dry before topping
Pat the salmon fillets with kitchen towels before placing them skin side down and spreading the topping evenly.
Check the thickest part
Check the fish with a fork at its thickest part. It should look opaque and flake easily.
A few questions you might have
Does the garlic cook separately?
It is minced and mixed directly into the Parmesan-parsley topping before that mixture is spread over the salmon.
Is the topping spread under the salmon?
Place the fillets skin side down and spread the mixed Parmesan topping evenly over their upper surfaces before covering.
Does thickness affect baking?
Cooking time can vary with the fillet's thickness, so keep an eye on it and check the thickest part.
When should I add more Parmesan?
The additional sprinkle is for serving after the fish has baked, alongside the prepared lemon slices.
Why is the salmon covered?
Covering during baking helps retain moisture around the fish and keeps it from drying out.
Any more cooking tips?
Fresh wild salmon is a good choice for taste and texture. Cover it with foil during baking to help retain moisture. The timing depends on the fillet's thickness, so check as it cooks. The thickest part should look opaque and flake easily with a fork.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
