This baked salmon topped with Parmesan cheese is one of those dishes that feels both effortless and celebratory. I first landed on this combination on a Thursday evening when I had a single large fillet in the fridge and very little time: olive oil, a quarter-cup of Parmesan, and a squeeze of lemon saved dinner and became an instant favorite. The topping crisps into a lightly golden, slightly nutty crust while the salmon inside stays moist and flaky; together the textures and bright lemon notes make a simple ingredient sing. Ever since, this has been my go-to for easy entertaining and busy dinners that still feel indulgent.

What makes this preparation special is how reliably it produces excellent results with minimal fuss — no breading, no searing, just a quick oven finish that yields a restaurant-quality crust. The Parmesan adds savory depth and a pleasant crunch, while garlic powder and dried parsley add warmth and an aromatic lift without masking the salmon’s natural flavor. I often pair it with a crisp salad or roasted vegetables, and it’s forgiving enough that even first-time salmon cooks have walked away pleased. It’s a timeless combination that’s healthy, satisfying, and quick enough to become a weeknight staple.

Ingredients

• Salmon fillet (1.5 lb): Look for a center-cut fillet with skin on or off depending on preference; wild-caught or farmed Atlantic both work. A firm, bright-pink fillet without any fishy odor indicates freshness. For even cooking, pick a piece about 1 to 1.5 inches thick.
• Olive oil (2 tbsp): A good-quality extra-virgin olive oil adds fruity, peppery notes and helps the Parmesan brown. Use a familiar brand you like for finishing, such as Colavita or California Olive Ranch.
• Grated Parmesan cheese (1/4 cup): Freshly grated Parmigiano-Reggiano yields the best flavor and browning. Pre-grated works in a pinch, but fresh gives a nuttier, more complex finish.
• Lemon juice (1 tbsp): Fresh-squeezed is best for brightness; bottled will work but won’t provide the same lift. The acid balances the richness.
• Dried parsley (1 tsp): Adds color and a mild herbal note. Swap for finely chopped fresh parsley if you have it — stir it into the topping right before baking.
• Garlic powder (1/2 tsp): For gentle garlic flavor without the risk of burning fresh garlic; it blends into the cheese to create savory depth.
• Salt and black pepper: Season to taste; I usually use 1/2 tsp kosher salt for the whole fillet and a few grinds of black pepper. Adjust based on whether your Parmesan is salty.

Instructions

Preheat and prepare: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup simple. A rimmed sheet helps catch any juices and keeps the oven clean. Position a rack in the center of the oven for even heat circulation. Season the fillet: Pat the salmon dry with paper towels to remove excess moisture — this ensures better browning on the topping. Place the fillet flesh-side up on the prepared sheet, drizzle evenly with 2 tablespoons olive oil and 1 tablespoon fresh lemon juice, then blot gently with your fingertips so the surface is lightly coated. Make 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. Mix until evenly distributed. Taste a tiny pinch to check seasoning — the cheese is salty, so go easy on the salt. Top and bake: Evenly sprinkle the Parmesan mixture across the top of the fillet, pressing gently so it adheres. Bake the fillet at 400°F for 12 to 15 minutes, depending on thickness: aim for an internal temperature of 125–130°F for medium-rare to medium, or 140°F if you prefer fully cooked-through. The topping should be golden and slightly crisp while the flesh flakes easily with a fork. Rest and serve: Remove from the oven and let the fish rest 2 to 3 minutes before slicing. This short resting time redistributes juices so each portion stays moist. Serve immediately with extra lemon wedges and a sprinkle of fresh parsley if desired.

Storage Tips

To store leftovers, cool the salmon to room temperature for no more than an hour, then transfer to an airtight container and refrigerate for up to 3 days. For best texture, reheat in a low oven (300°F) for 8–10 minutes, covered loosely with foil to avoid drying out — this preserves the interior moisture while gently warming the topping. If you prefer crisp topping, finish under a hot broiler for 30–60 seconds, watching closely to prevent burning. Do not store at room temperature for extended periods; discard if left out beyond two hours.

Ingredient Substitutions

If you don’t have Parmesan, Grana Padano or Pecorino Romano can be used; expect Romani to be saltier and sharper, so reduce added salt. Swap dried parsley for 1 tablespoon chopped fresh parsley, or use chopped chives for a milder oniony finish. For a garlic-forward version, substitute 1 small clove of finely minced fresh garlic mixed into the oil, but use caution — fresh garlic can scorch if applied directly to the surface before baking. For lower-sodium options, use reduced-sodium Parmesan or rinse a lightly salted fillet and pat dry before seasoning.

Serving Suggestions

This dish pairs beautifully with simple sides that soak up the pan juices: roasted baby potatoes tossed with rosemary, a lemony arugula salad, or steamed green beans with butter and lemon zest. For a light meal, plate a portion over a bed of mixed greens and quinoa; for a heartier dinner, serve alongside buttered egg noodles or a creamy polenta. Garnish with a lemon wedge, a scattering of fresh parsley, or a drizzle of extra-virgin olive oil for a glossy finish.

Seasonal Adaptations

In spring and summer, top with finely sliced cherry tomatoes and fresh basil right after baking for a bright finish. In autumn or winter, fold in a tablespoon of Dijon mustard to the oil before brushing the fish for warmth, and pair with roasted root vegetables. For holiday entertaining, add a teaspoon of finely chopped fresh thyme to the Parmesan mixture and serve with buttery smashed potatoes and roasted fennel.

Meal Prep Tips

For make-ahead convenience, mix the dry Parmesan topping and store it in an airtight jar for up to 3 days in the fridge. When ready to cook, pat the fillet dry, brush with oil and lemon, then press the chilled topping on and bake as directed. If preparing multiple portions for lunches, bake whole and slice into 4 portions after resting; store each portion in shallow containers for quick reheating. Label containers with date and use within 3 days for best quality.

This dish is comforting without being heavy, and its straightforward technique makes it perfect for cooks at any level. Try it once and you’ll find plenty of occasions to make it again — weeknight dinners, casual get-togethers, or a simple romantic meal.