The crunch of golden parmesan crust and the tang of sun-dried tomatoes make this salmon taste rich and comforting. Each bite is crisp on the outside yet tender and flaky inside.
I tried this Sun Dried Tomato Parmesan Crusted Salmon on a weeknight when I wanted something that felt special without taking hours. The flavors came together so easily, and it quickly became a go-to meal at my table.
If you’re looking for a simple dinner that feels gourmet, this recipe is perfect. Let’s bake this salmon until crisp and bring bold flavors to your plate.
Why You’ll Love This Recipe
- Reader Favorite: One happy cook shared, “My family asks for this salmon every week!”
- Crispy and Tender: The crunchy parmesan crust keeps the salmon moist and flaky inside.
- Quick to Make: Ready in just 25 minutes with simple prep steps.
- Fancy but Easy: Looks like restaurant food but anyone can make it at home.
- Healthy Choice: Packed with protein and good fats your body needs.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Servings: This recipe makes 4 salmon fillets—perfect for a family dinner. Want to feed more people? Just double everything and use a bigger baking dish.
Difficulty: Super easy for beginners. If you can mix things in a bowl, you can make this salmon.
Required Kitchen Tools
- Large baking dish
- Small mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Fork for mixing
Ingredients for Sun Dried Tomato Parmesan Crusted Salmon
Fresh ingredients come together to make a crust that’s both crispy and full of flavor. The sun-dried tomatoes add a sweet, tangy taste while the parmesan gives it that golden, cheesy goodness. Here’s what you’ll need to make this tasty dish:
For the Salmon:
- 4 salmon fillets (about 6 oz each): Choose fresh or thawed salmon with the skin on or off.
- 2 tablespoons olive oil: Extra virgin works best for flavor and helps the crust stick.
- Salt and black pepper: Season the fish before adding the crust.
For the Crust:
- 1 cup breadcrumbs: Use plain or Italian seasoned breadcrumbs for extra flavor.
- 1/2 cup grated parmesan cheese: Fresh grated tastes better than pre-grated.
- 1/3 cup chopped sun-dried tomatoes: Use the oil-packed kind for more flavor.
- 2 tablespoons fresh basil: Chopped finely, or use 1 tablespoon dried basil.
- 3 garlic cloves: Minced small for the best taste.
- 2 tablespoons olive oil: To help everything stick together.
For the Side:
- 1 pound fresh green beans: Trimmed and ready to roast alongside the salmon.
Variations for Sun Dried Tomato Parmesan Crusted Salmon
- Add Lemon: Mix lemon zest into the crust for a bright, citrus flavor.
- Try Different Herbs: Use oregano, thyme, or parsley instead of basil.
- Make it Spicy: Add a pinch of red pepper flakes to the crust mixture.
- Use Different Cheese: Try asiago or romano cheese instead of parmesan.
- Add Nuts: Mix in chopped pine nuts or almonds for extra crunch.
How to Make Sun Dried Tomato Parmesan Crusted Salmon Step-by-Step Instructions
1. Get Ready to Cook
Heat your oven to 400°F. Lightly oil a large baking dish with olive oil so nothing sticks.
2. Prepare the Salmon
Pat the salmon fillets dry with paper towels. This helps the crust stick better. Brush both sides with olive oil, then sprinkle with salt and pepper.
3. Make the Crust
In a small bowl, mix breadcrumbs, parmesan cheese, chopped sun-dried tomatoes, basil, minced garlic, and 2 tablespoons of olive oil. Stir with a fork until everything is mixed well and slightly wet.
4. Add the Crust
Place salmon fillets in your baking dish. Press the crust mixture on top of each fillet, making sure to cover the whole surface. Pat it down gently so it stays on.
5. Prepare the Green Beans
Toss the green beans with a little olive oil, salt, and pepper. Spread them around the salmon in the baking dish.
6. Bake Everything
Put the baking dish in the oven for 12-15 minutes. The salmon is done when it flakes easily with a fork and the crust is golden brown. Green beans should be tender but still have a little crunch.
7. Rest and Serve
Let the salmon rest for 2-3 minutes before serving. This helps keep all the juices inside.
How to Serve Sun Dried Tomato Parmesan Crusted Salmon
This fancy salmon works great with many different sides:
- With Rice: Serve over fluffy white rice, brown rice, or rice pilaf.
- With Pasta: Try it over angel hair pasta with a light olive oil sauce.
- With Potatoes: Roasted baby potatoes or mashed potatoes make great partners.
- With Salad: Add to a fresh garden salad or Caesar salad for a light meal.
- With Vegetables: The roasted green beans are perfect, or try asparagus or broccoli.
Storing Sun Dried Tomato Parmesan Crusted Salmon
- Leftover Salmon: Keep in the fridge for up to 3 days in a covered container. The crust might get soft, but it still tastes great.
- Reheating: Warm gently in a 350°F oven for 5-8 minutes. Don’t use the microwave or the crust will get soggy.
- Freezing: You can freeze the raw salmon with the crust for up to 2 months. Thaw completely before baking.
Tips and Tricks for Success
- Pick Good Salmon: Look for bright pink or red color with no fishy smell.
- Don’t Overcook: Salmon cooks fast. Check it early to avoid dry fish.
- Make Crust Stick: Press the topping down gently but firmly so it stays on while baking.
- Room Temperature: Take salmon out of the fridge 15 minutes before cooking for even heating.
- Fresh is Best: Use fresh herbs when you can for the brightest flavor.
Nutrition
Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Fat | 18g |
| Carbs | 12g |
| Fiber | 3g |
| Sodium | 420mg |
| Calcium | 185mg |
| Iron | 2.1mg |
Sun Dried Tomato Parmesan Crusted Salmon
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust:
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/3 cup chopped sun-dried tomatoes (oil-packed)
- 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
For the Side:
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Heat oven to 400°F. Lightly oil a large baking dish.
- Season Salmon: Pat salmon dry with paper towels. Brush with olive oil and season with salt and pepper.
- Make Crust: Mix breadcrumbs, parmesan, sun-dried tomatoes, basil, garlic, and 2 tablespoons olive oil in a bowl.
- Add Crust: Place salmon in baking dish. Press crust mixture firmly on top of each fillet.
- Prepare Beans: Toss green beans with olive oil, salt, and pepper. Arrange around salmon.
- Bake: Cook for 12-15 minutes until salmon flakes easily and crust is golden brown.
- Rest: Let salmon rest 2-3 minutes before serving.
Sun Dried Tomato Parmesan Crusted Salmon FAQs
A: Yes, but thaw it completely first and pat it very dry before adding the crust.
A: You can use chopped fresh tomatoes, but drain them well so the crust doesn’t get soggy.
A: You can put the crust on the salmon up to 4 hours early. Keep it covered in the fridge until ready to bake.
A: The fish should flake easily when you touch it with a fork, and the inside should be slightly pink.
A: Yes, but be very gentle when flipping so the crust doesn’t fall off. Cook on foil for best results.
Conclusion
This Sun Dried Tomato Parmesan Crusted Salmon brings together simple ingredients to make something really special. The crispy, cheesy crust with tangy sun-dried tomatoes makes every bite taste amazing, while the tender salmon underneath stays perfectly moist. Whether you’re cooking for your family on a Tuesday night or trying to impress dinner guests, this recipe delivers great taste without a lot of work.
The best part is how the flavors work together – the salty parmesan, sweet sun-dried tomatoes, and fresh basil create a taste that feels fancy but comes together so easily. Paired with those perfectly roasted green beans, you have a complete, healthy meal that looks like it came from a restaurant kitchen.
