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Sun-Dried Tomato Parmesan Crusted Salmon

Sun-dried tomato parmesan crusted salmon baked until the topping turns deep golden and crumbly, with red tomato flecks throughout. The fillets stay juicy while a savory parmesan-panko crust clings to a mayonnaise base.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

salmon fillets
  • 4 salmon fillets about 6 oz each
sun-dried tomatoes
  • 0.333 cup sun-dried tomatoes (packed in oil), finely chopped
parmesan cheese
  • 0.5 cup grated parmesan cheese
panko breadcrumbs
  • 0.333 cup panko breadcrumbs
sun-dried tomato jar oil
  • 2 tbsp oil from sun-dried tomato jar
garlic
  • 2 cloves garlic, minced
fresh basil
  • 1 tbsp fresh basil, chopped
mayonnaise
  • 2 tbsp mayonnaise
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste
lemon wedges
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Make the crust and prep the oven
  1. Preheat the oven to 425°F, then mix sun-dried tomatoes, parmesan, panko, sun-dried tomato jar oil, garlic, and basil until combined. The mixture should look evenly speckled with red tomato pieces.
Assemble the salmon
  1. Season the salmon fillets with salt and pepper, then place them on a lined sheet pan. Aim for even seasoning across the top surface.
  2. Spread mayonnaise over the top of each salmon fillet. Cover the surface so the crust can adhere.
  3. Press the sun-dried tomato parmesan mixture firmly onto the mayo layer on each fillet. Press gently but firmly so the crust looks packed on, not loose.
Bake and serve
  1. Bake at 425°F for 15–18 minutes until the crust is deep golden and the salmon flakes easily. Look for a browned, crisp-looking top with visible red tomato flecks.
  2. Serve immediately with lemon wedges. Squeeze lemon over the crust and salmon for brightness.

Notes

Pro tip: press the crust onto the mayo layer firmly to prevent it from sliding off during baking—an even, packed topping gives the best crumbly bite. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently at 350°F for about 8–10 minutes. Freezing is not recommended because the crust can soften. For a lighter option, use light mayonnaise and reduce parmesan to 1/3 cup while keeping the same baking time.