Description
A quick and easy 30-minute dinner featuring wild-caught salmon coated in a shatteringly crisp gluten-free panko and parmesan crust. This healthy, high-protein meal is kid-approved and requires only one sheet pan for easy cleanup.
Ingredients
Scale
- 1.5 to 2 pounds salmon fillets (wild-caught sockeye or Atlantic preferred)
- 1 cup (70g) gluten-free panko breadcrumbs
- 1/2 cup (50g) freshly grated parmesan cheese
- 1 large egg
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning (or dried oregano and basil)
- Salt and black pepper to taste
- Optional: Fresh dill or parsley, red pepper flakes, capers
Instructions
- Preheat oven to 400°F (200°C). Line a half-sheet baking pan with parchment paper or foil and lightly spray with non-stick spray.
- Pat salmon fillets completely dry with paper towels to ensure crispiness. Place on the prepared baking sheet and season tops lightly with salt and pepper.
- In a shallow dish, combine gluten-free panko, grated parmesan, garlic powder, Italian seasoning, and a pinch of salt. Mix well.
- In a separate small bowl, whisk the egg with Dijon mustard and lemon juice until smooth.
- Dip each salmon fillet into the egg mixture, coating both sides. Let excess drip off, then press firmly into the breadcrumb mixture, ensuring a thick, even layer on top.
- Place coated salmon back on the baking sheet. Lightly spray tops with cooking spray or drizzle with olive oil to help browning.
- Bake for 12-15 minutes, depending on thickness. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- If the crust is not golden brown after 15 minutes, broil for 1-2 minutes, watching closely to prevent burning.
- Let salmon rest for 2 minutes before serving to allow the crust to set. Garnish with fresh lemon wedges and parsley if desired.
Notes
Patting the salmon dry is crucial for a crispy crust. Use freshly grated parmesan rather than pre-grated to avoid anti-caking agents that prevent melting. For a dairy-free version, substitute parmesan with nutritional yeast. For an egg-free version, use a flax egg or milk. The crust may soften in storage; re-crisp in a toaster oven or air fryer.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 2
- Protein: 30
Keywords: gluten-free salmon, crispy parmesan salmon, healthy dinner, quick weeknight meals, sheet pan dinner, high protein, keto friendly, dairy free option