With fewer than 10 ingredients and about 20 minutes of cook time, this Grilled Lemon Parmesan Crusted Salmon is simple, impressive, and delicious. It’s an easy weeknight dinner that looks and tastes like something special—your family will be satisfied and you’ll feel like a pro.
Parmesan Crusted Salmon
We cook a lot of salmon at our house, so finding fresh, different ways to prepare it keeps dinner interesting. This lemon parmesan crust adds bright flavor and a satisfying texture to fresh salmon fillets. Using quality salmon—like Alaskan fillets—makes the dish sing, and the whole meal comes together in under 30 minutes.
Ingredients for Grilled Lemon Parmesan Salmon
The ingredient list is short and approachable. You’ll only need seven items before the salmon goes on the grill:
- 1 whole salmon fillet (I prefer to cook it with the skin on, but skinless works too)
- 1/2 cup panko bread crumbs (store-bought or make your own by toasting white bread crumbs at 350°F for 5 minutes)
- 1/2 cup Parmesan cheese (finely shredded for best flavor)
- 2 tablespoons freshly chopped dill (or 1 tablespoon dried dill)
- 1 lemon (zest for the crust, plus slices for serving; add extra lemon if you like)
- 1 teaspoon sea salt (kosher flake salt is a fine substitute)
- 1/2 teaspoon black pepper (freshly cracked if possible)
How to Make Parmesan Crusted Salmon
This recipe works on a pellet smoker, gas grill, charcoal grill, or in the oven. If you’re cooking over direct heat on a gas or charcoal grill, consider placing the fillet on a parchment-lined sheet or using a non-stick grill mat to protect the skin. For oven cooking, preheat to 425°F and follow the same timing and instructions.
- Prep. Preheat the grill or oven to 425°F. Remove any remaining bones from the fillet and season both sides with salt and pepper.
- Start cooking. Place the salmon on the oiled grill grates (or on a lined baking sheet for the oven) and cook for 5 minutes with the lid closed.
- Make and add the crust. In a small bowl combine panko, Parmesan, chopped dill, and lemon zest. Spread the mixture over the top of the salmon, pressing gently so it adheres.
- Finish cooking. Close the lid and continue cooking 7–10 minutes more, until the salmon flakes easily and reaches an internal temperature of 145°F. Thicker fillets may need a bit longer.
- Serve. Transfer the salmon to a serving platter, top with lemon slices and extra dill if desired, and serve immediately.
More Salmon Ideas
If your household enjoys salmon, try varying seasonings and methods to keep it fresh: lemon-dill, cedar plank, or a whole grilled salmon are all delicious options. Rotating preparations prevents dinner fatigue and highlights salmon’s versatility.
Parmesan Crusted Salmon Recipe
This recipe was first published in 2015 and has been updated with additional tips. The straightforward technique and bright lemon-Parmesan crust remain the same—an easy way to elevate a simple salmon fillet into a meal that’s equally suitable for company or a weeknight dinner.
Lemon Parmesan Crusted Grilled Salmon
Ingredients
- 1 salmon fillet, skin on
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan cheese, finely shredded
- 2 Tablespoons fresh dill (or 1 Tablespoon dried)
- 1 lemon, zested and sliced
- 1 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Prep the grill. Preheat to 425°F. Lightly oil the grates or use a non-stick grill mat to prevent sticking.
- Season. Remove any pin bones and season the salmon with salt and pepper.
- Grill. Place the salmon on the oiled grates, close the lid, and cook 5 minutes.
- Make the lemon parmesan crust. Combine panko, Parmesan, dill, and lemon zest. Spread and press the mixture onto the top of the salmon.
- Finish grilling. Close the lid and cook 7–10 more minutes, until the salmon flakes and reaches 145°F.
- Serve. Transfer to a serving dish, garnish with lemon slices and dill, and serve immediately.
Nutrition
Calories: 148 kcal | Carbohydrates: 8 g | Protein: 14 g | Fat: 6 g
Nutrition information is an approximation and should be used as a guide.