Baked Parmesan Garlic Herb Salmon

This baked parmesan garlic herb salmon in foil delivers perfectly tender salmon topped with a buttery parmesan crust and locks in flavor with a steam roast in the oven. It comes together fast with simple ingredients and never fails to impress for a weeknight or last minute dinner party.

The first time I served this, we finished every bite right out of the baking sheet. Now it is my fallback when time is tight and I want maximum flavor with little fuss.

Ingredients

• Salmon fillet: Choose fresh bright salmon with firm flesh Wild caught if possible for best flavor
• Butter: Softened for easy spreading Richness keeps the fish moist
• Lemon juice: Brightens the dish Look for heavy lemons with thin skins that feel juicy
• Olive oil: Adds mild fruitiness to balance the butter Use extra virgin for best taste
• Garlic: Fresh cloves give real bite and fragrance Mince right before using for sharpness
• Parmesan cheese: Grated Adds salty depth and browns beautifully over heat Use the good stuff grated from a block
• Italian seasoning: Dried herbs for quick flavor If you can find a blend with real oregano and rosemary all the better
• Salt and pepper: Essential for bringing out natural flavors
• Fresh parsley: Finishing pop of color and freshness Use flat leaf for stronger flavor Pick leaves that look perky and green

Step-by-Step Instructions

Prep the Baking Setup:

Preheat your oven to four hundred twenty five degrees Fahrenheit. Tear off a piece of heavy duty foil long enough to cradle your whole salmon fillet with a few inches for folding up the sides. Lay it flat on a baking sheet so the foil supports the fish during baking.

Mix the Parmesan Herb Butter:

In a small bowl blend your softened butter lemon juice olive oil minced garlic parmesan cheese Italian seasoning salt pepper and chopped parsley together. Mix with a fork or spatula until it is fluffy like a paste and evenly combined so every spoonful has garlic and herbs.

Arrange the Salmon and Spread Topping:

Place your salmon fillet skin side down in the center of the foil. Fold up the edges of foil so it keeps the topping in place but do not fully cover the fish. Scoop the parmesan herb mixture all over the top of the salmon and use the back of a spoon to spread it thick and evenly corner to corner.

Bake the Salmon:

Slide the baking sheet into the hot oven and roast for about ten to twelve minutes depending on your salmon thickness. The flesh should turn opaque and firm but still moist inside. For a golden crust turn the oven to broil for the last one to two minutes and watch closely so the topping crisps but does not burn.

Finish and Serve:

Take the baking sheet out and let the salmon rest for a minute or two. sprinkle on extra chopped parsley and more parmesan if you like. Use a big spatula to serve pieces right from the foil to keep that rustic juicy effect.

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My favorite part is scratching up extra parmesan bits from the foil with warm bread. Last summer my dad asked for it three times in one month and declared it the most tender salmon at home he ever tried.

Storage Tips

Let leftovers cool to room temperature and store in an airtight container for up to two days in the fridge. The salmon stays surprisingly moist thanks to the foil method. For reheating place on a baking sheet covered with foil at low heat to revive without drying.

Ingredient Substitutions

You can swap out parsley with basil or dill for a different fresh flavor. If you only have bottled lemon juice use it but zest some of the peel if available for more brightness. For dairy free you can use a vegan butter and nutritional yeast in place of parmesan.

Serving Suggestions

I love to pair this salmon with roasted potatoes steamed broccoli or over a bed of simple greens with extra lemon wedges. It also works flaked into a pasta the next day with any leftover bits and juices.

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Cultural and Historical Context

Foil baking is a modern twist on older steam roasting fish in parchment or banana leaves from global cuisines. Wrapping salmon in foil helps seal in the buttery garlic aromas while keeping cleanup fast. Parmesan baked toppings have roots in Italian American home cooking giving cheesy comfort to fresh seafood.

Recipe FAQs

→ How do I prevent the salmon from drying out?

Baking the salmon in foil creates a steamy environment, helping the fillet retain moisture and stay tender.

→ Can I use fresh or frozen salmon for this dish?

Both fresh and thawed frozen salmon fillets work well. Be sure to pat the fish dry before assembling.

→ Is it necessary to broil the top of the salmon?

Broiling gives the parmesan topping a golden, slightly crisp finish but you can skip this step if you prefer a softer texture.

→ What herbs can I substitute for Italian seasoning?

You can use a blend of dried oregano, basil, and thyme if you don't have Italian seasoning on hand.

→ How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and appear opaque; an internal temperature of 145°F indicates doneness.