Basil Parmesan
Baked Salmon
A creamy Greek yogurt and Parmesan crust packed with fresh basil, garlic, and lemon zest keeps the salmon incredibly moist while building a golden, flavorful topping in the oven. Five ingredients, 20 minutes, and a dinner that looks and tastes like far more effort than it actually is.
- Salmon
- 4 salmon fillets
- 1 tsp olive oil
- — salt & black pepper, to taste
- Basil Parmesan Crust
- ½ cup plain non-fat Greek yogurt
- ¼ cup Parmesan cheese, grated
- ⅓ cup fresh basil, finely chopped
- 1 clove garlic, minced
- ½ tsp lemon zest
- — salt & black pepper, to taste
- To Serve
- — lemon wedges (optional)
- — fresh basil leaves, to garnish (optional)
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1
Preheat & prep
Preheat oven to 400°F. Line a baking sheet with foil and lightly brush or spray with olive oil. Pat the salmon fillets dry with a paper towel — this helps the topping adhere and the salmon cook evenly. Place on the prepared baking sheet and season lightly with salt and pepper.
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2
Make the crust
In a small bowl, combine the Greek yogurt, grated Parmesan, chopped basil, garlic, and lemon zest. Season with a pinch of salt and pepper and stir until smooth and well combined.
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3
Top the salmon
Spoon the basil Parmesan mixture generously over each salmon fillet, spreading it into an even layer that covers the entire top surface. Don't be shy — a thick, even coating is what creates the best crust.
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4
Bake
Bake at 400°F for 12–15 minutes until the salmon is cooked through and flakes easily with a fork. The topping should be set and starting to turn golden.
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5
Broil for a golden top
Switch the oven to broil on high for the last 2–3 minutes until the Parmesan crust is beautifully golden and slightly caramelized. Watch closely — it can go from golden to burnt in under a minute.
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6
Rest & serve
Let the salmon rest for 2–3 minutes before serving. Finish with fresh basil leaves and a squeeze of lemon if desired. Pairs beautifully with a simple green salad, roasted asparagus, or our Caprese Salad.
- Pat the salmon dry: Removing surface moisture before adding the topping ensures the crust sticks properly and the salmon gets a better texture during baking — don't skip it.
- Lemon zest over lemon juice: Zest adds bright citrus flavor without adding moisture that could make the topping runny. A microplane makes zesting quick and easy.
- Broiler is the secret: The last 2–3 minutes under the broiler transforms the topping from soft and pale to golden and slightly caramelized — it's a completely different result and worth the extra step.
- Serving ideas: This salmon is a natural alongside our Caprese Salad or Apple Cabbage Slaw — both are fresh and bright enough to complement the rich, herby crust beautifully.
- Swap the herb: Fresh dill or fresh parsley work equally well in place of basil for a different flavor profile — dill especially is a classic salmon pairing.