This one-sheet dinner is a weekday game-changer: crisp-topped, parmesan-crusted salmon roasted alongside bright, caramelized broccoli for a complete meal with minimal cleanup. I make it when I want something impressive but fast—it’s reliable, quick, and always gets compliments. If you like similar easy seafood dinners, try this sheet pan salmon with sweet potatoes and green beans for another family-friendly option.
Why Make This Recipe
- Fast weeknight dinner: prep in about 10 minutes and roast everything together for 12–18 minutes.
- Big on flavor and texture: a crunchy parmesan-panko topping contrasts with tender, flaky salmon.
- Nutritious: salmon provides omega-3s and protein while broccoli adds fiber and vitamins.
- Minimal cleanup: one rimmed baking sheet does the job, which I love after a long day.
- Personal note: I keep this recipe in regular rotation because the crust holds up and makes simple salmon feel special; pairing it with a sweet or savory side (like roasted carrots with candied pecans and goat cheese) elevates weeknight dinners.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–18 minutes (depending on salmon thickness)
- Total time: 22–28 minutes
- Servings: 4 (4 salmon fillets, ~6 oz each)
- Difficulty: Easy
- Method: Oven-roasted on one rimmed sheet pan at 425°F (220°C) with a quick panko-parmesan crust and roasted broccoli tossed in olive oil, garlic, and lemon.
My Experience Making This Recipe
I tested this several times with different salmon thicknesses and found 425°F gives the best balance of a crisp crust without overcooking the fish. I learned to start the panko-parmesan topping wet (a light mustard or olive oil binder) so it browns evenly instead of burning.
How to Make One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli Bliss
This recipe involves tossing broccoli in oil, garlic, salt, and lemon, arranging salmon fillets skin-side down, pressing a parmesan-panko mixture onto the tops, and roasting everything together. Expect the broccoli to blister and brown at the edges while the salmon cooks through and the crust turns golden; thicker fillets need up to 18 minutes. Key measurements I use: 1 lb broccoli florets, 4 x 6 oz salmon fillets, 1/3 cup panko, 1/3 cup finely grated Parmesan, 1 tablespoon Dijon or olive oil to bind, 2 tablespoons olive oil for broccoli, 1 clove garlic minced, salt and pepper to taste, and zest of 1 lemon for brightness. For a shallow, cheesy variation of the topping technique see this creamy garlic parmesan approach for inspiration on balancing dairy and herbs.
Expert Tips for Success
- Preheat and space: Preheat oven to 425°F (220°C) and leave at least 1–2 inches between pieces so hot air circulates and the crust crisps. I prefer a rimmed baking sheet lined with parchment or a silicone mat for easy cleanup.
- Bind the topping: Mix panko with grated Parmesan, a teaspoon of lemon zest, 1 tbsp melted butter or olive oil, and a touch of Dijon; this helps the crust brown and stay attached.
- Watch internal temp: Use an instant-read thermometer—remove salmon at 125–130°F (52–54°C) for medium-rare (it will rise during rest) or 145°F (63°C) if you prefer fully cooked.
- Roast broccoli strategically: Cut florets uniform in size and give them a quick toss with oil and salt; placing broccoli on the cooler side of the sheet can prevent over-char while the salmon cooks. For general sheet-pan technique and layout ideas see these best sheet pan practices.
- Use good-quality cheese: Freshly grated Parmigiano-Reggiano (not pre-grated powder) melts and browns better, giving a crisp, nutty top.
How to Serve One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli Bliss
- Keep it simple: Serve with lemon wedges and a drizzle of extra-virgin olive oil or a spoonful of herb-yogurt sauce.
- Add a starch: Quick options include boiled baby potatoes, couscous, or a buttered rice pilaf for soaking up juices.
- Make it a full spread: Pair with a light salad and a bright side such as roasted carrots or a grain salad for weekend entertaining. If you want a sweet finish, consider serving warm sweet pancakes for dessert.
- Presentation tip: Remove salmon to a warm plate to rest 3–4 minutes, then place broccoli around it and finish with microgreens or chopped parsley for color.
Storage and Reheating Guide
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Store salmon and broccoli together or separately if you want the broccoli crisper on reheating.
- Freezing: Wrap individual fillets tightly in plastic wrap and place in a freezer bag for up to 1 month; note the crust texture will soften after freezing. Thaw overnight in the fridge before reheating.
- Reheating (oven): Preheat to 300°F (150°C), place on a baking sheet, and reheat for 8–12 minutes until warmed through—this preserves texture better than microwaving.
- Reheating (skillet): Gently reheat broccoli in a hot skillet to re-crisp, then add salmon skin-side down briefly to warm without drying; cover for the last minute to heat through.
Recipe Variations
- Gluten-free: Use gluten-free panko or crushed gluten-free crackers in place of panko. Confirm the Parmesan is free of anti-caking additives if strict GF is required.
- Dairy-free: Substitute panko with crushed toasted nuts (almonds or pistachios) and use nutritional yeast for a savory, cheesy note. Press a little olive oil and lemon into the nut mixture to bind.
- Spicy lemon-herb: Add 1/2 tsp red pepper flakes to the topping and fold in 1 tbsp chopped fresh dill and lemon zest for a zesty kick.
- Mediterranean twist: Swap parsley for chopped kalamata olives and sun-dried tomatoes in small pieces under the crust for salty depth.
Nutritional Highlights
- High in omega-3 fatty acids from salmon, supporting heart and brain health.
- Good source of protein and vitamin C + fiber from broccoli.
- Allergens: contains fish, dairy (Parmesan), and wheat (panko) unless adapted; see variations for substitutes.
- Portion guidance: a 6 oz fillet is a standard adult portion providing around 30–35 g protein; adjust for appetites and pair with vegetables or a whole grain.
Troubleshooting Common Issues
- Topping soggy or falling off: If the crust is too wet, use a tablespoon less binder (oil/mustard) and press firmly onto the salmon before roasting. Also pre-toast panko in a skillet for extra crunch.
- Salmon overcooked: Check thickness and start checking internal temperature at 10 minutes; remove at 125–130°F and let rest. Carryover will raise temp a few degrees.
- Broccoli too soft or burned: Cut florets uniform in size and toss in oil evenly; if broccoli chars too quickly, move it to a cooler part of the pan or roast at 400°F (200°C) for a slightly longer, gentler roast.
Frequently Asked Questions
Q: Can I cook frozen salmon with this method?
A: I don’t recommend starting from frozen for this crusted method because the topping won’t adhere well and the broccoli will overcook while the fish thaws. Thaw overnight in the fridge first, pat dry, and then proceed.
Q: How do I keep the crust from burning while the salmon finishes cooking?
A: Use a binder (olive oil or mustard) and press the mixture firmly onto the fish. If the crust is browning too fast, tent loosely with foil for the last few minutes and rely on an internal thermometer for doneness.
Q: Can I use skinless fillets?
A: Yes—skinless fillets work fine. Skin helps keep the fish together and prevents sticking, so use a nonstick sheet or parchment and be gentle when transferring to a serving plate.
Q: Will the parmesan brown evenly?
A: Freshly grated Parmesan mixed with panko and a little oil will brown best. If pieces are large, grate finer. For extra even browning, finish under the broiler for 30–45 seconds while watching closely (move the pan up in the oven and keep an eye to prevent burning).
Conclusion
If you enjoy simple, flavorful sheet-pan dinners, you might also like this maple-glazed take on salmon and potatoes: Maple Glazed Salmon & Roast Potatoes (Easy Sheet Pan Dinner!).
One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This easy one-sheet dinner features crisp-topped, parmesan-crusted salmon roasted with bright broccoli, making it a quick and impressive meal.
Ingredients
- 4 salmon fillets (~6 oz each)
- 1 lb broccoli florets
- 1/3 cup panko
- 1/3 cup finely grated Parmesan cheese
- 1 tablespoon Dijon mustard or olive oil
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Zest of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- Toss broccoli in olive oil, minced garlic, salt, and lemon zest.
- Arrange salmon fillets skin-side down on a rimmed baking sheet.
- In a bowl, mix panko, Parmesan, lemon zest, and a binder (mustard or olive oil).
- Press the panko mixture onto the tops of the salmon fillets.
- Roast everything together in the oven for 12-18 minutes until the salmon is cooked and the crust is golden.
Notes
Serve with lemon wedges and a drizzle of extra-virgin olive oil. For a complete meal, add boiled baby potatoes or a light salad.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Oven-roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg