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Sun-Dried Tomato Parmesan Crusted Salmon

Sun-dried tomato Parmesan crusted salmon bakes with a crisp, golden panko topping over tender salmon fillets. Dijon mustard helps the savory crust adhere, while chopped sun-dried tomatoes add a tangy bite.
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Prep Time 10 minutes
Cook Time 16 minutes
Resting 3 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon 6-ounce fillets, skinless, about 1 inch thick
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp Dijon mustard
For the crust
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
  • 0.25 cup sun-dried tomatoes oil-packed, drained and finely chopped
  • 2 tbsp unsalted butter melted
  • 1 cloves garlic minced
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Pat the salmon dry and arrange the fillets on the baking sheet.
  4. Season the fillets with the salt and pepper.
  5. Spread the Dijon over the top of each fillet.
Make the crust
  1. Stir together the panko, Parmesan, sun-dried tomatoes, melted butter, garlic, and parsley.
  2. Divide the crust mixture among the fillets.
  3. Press the crust mixture gently onto the mustard-coated tops.
Bake the salmon
  1. Bake for 12 to 16 minutes, until the salmon reaches 145°F in the thickest part and the crust is golden.
  2. Rest the salmon for 3 minutes before serving.

Notes

For an even topping, press the crust gently onto each mustard-coated fillet. Refrigerate leftovers in an airtight container for up to 3 days; freezing is possible, though the crust may soften. For a gluten-free version, use gluten-free panko.