Bright, flaky salmon with a golden Parmesan crust and crisp-tender roasted broccoli — fast, elegant, and perfect for busy weeknights or a simple date-night dinner. I’ve made this sheet-pan combination dozens of times and love how the high-heat roast creates a crunchy topping without fuss. For a weeknight win, it’s one of my go-to sheet pan dinners because cleanup is minimal and the results always look restaurant-worthy.
Why Make This Recipe
- Fast: hands-on prep is about 10–15 minutes and the oven does the work.
- Flavorful: the Parmesan crust adds nutty, savory crunch that contrasts the moist salmon.
- Nutritious: salmon provides omega-3s and protein while broccoli gives fiber and vitamin C.
- Convenient: everything cooks on one rimmed sheet pan for easy cleanup and timing.
- Personal pick: I love this recipe because the crust keeps the top crisp even when the fillets are slightly thicker — it’s reliable night after night.
I often pair it with other simple sheet-pan ideas like sheet-pan honey garlic sausage with sweet potatoes when I want a heartier spread.
Recipe Overview
Prep time: 10–15 minutes.
Cook time: 12–15 minutes (plus optional 1–2 minutes broil).
Total time: 25–30 minutes.
Servings: 4 (6-oz salmon fillets).
Difficulty: Easy.
Method: High-heat roasting on a rimmed sheet pan with a Parmesan-panko crust applied to salmon and broccoli roasted alongside.
My Experience Making This Recipe
When I first tested this, timing the broccoli and salmon so both finished perfectly was the main challenge. I solved it by cutting broccoli into even florets and arranging smaller pieces closer to the salmon so everything browns evenly. Using an instant-read thermometer made the biggest difference in consistent doneness.
How to Make One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli Bliss
Start by preheating your oven to 425°F (220°C) and line a rimmed sheet pan with parchment for easy cleanup. Toss 1 lb broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper; spread on one side of the pan. Pat 4 salmon fillets (about 6 oz each) dry and place on the other side. Make a crust: 1 cup panko, 1/2 cup finely grated Parmesan, 2 tbsp melted butter or olive oil, 1 tsp lemon zest, 1/2 tsp garlic powder, salt and pepper; press on top of each fillet. Roast 12–15 minutes until salmon reaches 125–130°F for medium-rare or 135°F for medium, then broil 1–2 minutes if you want extra browning. Let rest 3–4 minutes before serving to finish gently.
Expert Tips for Success
- Use an instant-read thermometer: aim for 125–130°F (52–54°C) for moist, slightly translucent center; carryover heat will raise it a few degrees.
- Press crust firmly: wet the top of each fillet with a thin smear of Dijon or beaten egg white to help the panko-Parmesan adhere.
- Match sizes for even cooking: trim larger fillets or place thicker pieces toward the hotter part of the pan.
- High, even heat is key: a preheated rimmed sheet pan and 425°F give a crisp crust and nicely caramelized broccoli. For a crisper finish, use the broiler for 60–90 seconds while watching closely.
- Equipment: use a rimmed baking sheet, parchment or silicone mat, microplane for zest, and an instant-read thermometer for precise doneness. For other one-pan ideas, I also reference recipes like easy one-pan balsamic chicken orzo when planning sides.
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 quick lemon-yogurt sauce.
- Grain options: spoon the salmon over quinoa, couscous, or buttery mashed potatoes for a heartier plate.
- Add crunch: sprinkle toasted almonds or chopped parsley for color and texture.
- Occasion ideas: elegant enough for dinner guests, speedy enough for weeknight family meals; pair with a crisp white wine or iced tea. If you want a veggie-forward plate, see how roasted sweet potatoes pair with proteins in this roasted sweet potato rounds recipe.
Storage and Reheating Guide
Store leftover salmon and broccoli in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions wrapped tightly in plastic and foil or in a freezer-safe container for up to 1 month. To reheat, thaw overnight if frozen, then warm in a 275°F (135°C) oven on a baking sheet for 10–12 minutes covered with foil to preserve moisture; uncover and broil 1 minute to refresh the crust if desired. Avoid microwaving if you want to keep the crust crisp; if using microwave, short bursts at 50% power work in a pinch.
Recipe Variations
- Gluten-free: swap regular panko for certified gluten-free panko or crushed gluten-free crackers.
- Dairy-free: replace Parmesan with finely ground almonds plus 1–2 tbsp nutritional yeast for savory, cheesy notes and use olive oil instead of butter.
- Herb-parmesan: mix fresh chopped parsley, chives, and lemon zest into the crust for a brighter finish.
- Spicy crust: add 1/2 tsp smoked paprika and 1/4 tsp cayenne to the panko mix. For a different protein, try the texture of tofu with a similar crust and roast technique; inspiration can be found in other one-pan recipes like one-pan butter Parmesan pasta for timing ideas.
Nutritional Highlights
- Omega-3 fatty acids: salmon is a top source, supporting heart and brain health.
- High-quality protein: each 6-oz fillet provides about 34–40 g protein depending on size.
- Veggies: broccoli offers fiber, vitamin C, and folate.
Allergens: contains fish and dairy (Parmesan) and gluten if using regular panko — see variations for substitutions. For portion guidance, plan one 6-oz fillet per adult plus ~1 cup roasted broccoli.
Troubleshooting Common Issues
- Soggy crust: pressing the mixture firmly and using a little melted butter or olive oil helps browning; finish under the broiler for 60–90 seconds if needed.
- Overcooked salmon: remove at 125–130°F and let rest — carryover heat raises internal temp a few degrees. Use an instant-read thermometer to avoid guessing.
- Unevenly roasted broccoli: cut florets to similar sizes and spread them in a single layer; rotate the pan halfway through if your oven has hot spots.
Frequently Asked Questions
Q: Can I use frozen salmon fillets?
A: Yes — thaw completely in the refrigerator overnight and pat dry before applying the crust so it adheres and the roast time remains accurate. Cooking from frozen will yield uneven results and a longer bake time.
Q: How do I keep the Parmesan from burning under the broiler?
A: Broil only for 60–90 seconds and keep the pan a safe distance from the broiler element (4–6 inches). Watch closely — the crust should crisp and brown, not blacken.
Q: Can I prep this recipe ahead of time?
A: You can mix the panko-Parmesan topping and trim broccoli a day ahead. For best texture, apply the crust right before roasting and bake the same day to keep it crunchy.
Q: What internal temperature should salmon reach for safety and texture?
A: For moist, tender salmon, remove at 125–130°F (52–54°C) for medium-rare; 135°F (57°C) gives a firmer, fully opaque result. The USDA recommends 145°F for safety, but many chefs prefer the lower temps for texture — use trusted sources and adjust to your comfort level.
Conclusion
If you enjoy easy sheet-pan salmon dinners, try this twist on a one-pan spread with a savory, crunchy top. For another crowd-pleasing recipe in the same spirit, check out Maple Glazed Salmon & Roast Potatoes (Easy Sheet Pan Dinner!) by Blue Bowl Recipes: Maple Glazed Salmon & Roast Potatoes (Easy Sheet Pan Dinner!).
One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-free, Dairy-free, Nut-free
Description
A fast and elegant dish featuring flaky salmon with a golden Parmesan crust, served alongside crisp-tender roasted broccoli.
Ingredients
- 1 lb broccoli florets
- 1 tbsp olive oil
- 1/4 tsp salt
- Pinch of pepper
- 4 salmon fillets (about 6 oz each)
- 1 cup panko
- 1/2 cup finely grated Parmesan
- 2 tbsp melted butter or olive oil
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a rimmed sheet pan with parchment.
- Toss broccoli florets with olive oil, salt, and pepper; spread on one side of the pan.
- Pat salmon fillets dry and place on the other side of the pan.
- In a bowl, mix panko, Parmesan, melted butter or olive oil, lemon zest, garlic powder, and season with salt and pepper; press the mixture on top of each fillet.
- Roast for 12–15 minutes until salmon reaches 125–130°F for medium-rare. Optionally, broil for 1–2 minutes for extra browning.
- Let rest for 3–4 minutes before serving.
Notes
For best results, use an instant-read thermometer to check the salmon’s doneness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: High-heat roasting
- Cuisine: American