Basil Parmesan Salmon (Easy Oven‑Baked Recipe)

 

If you’re looking for a quick, elegant salmon supper that feels special without any fuss, this Basil Parmesan Salmon is about to become a weeknight favourite. Tender, flaky salmon fillets are topped with a creamy Parmesan‑basil mixture that melts into the fish as it bakes, creating a golden, savoury crust packed with fresh herb flavour. 

It’s simple enough for everyday cooking, yet delicious enough to serve when you want something a little extra. Ready in minutes and perfect for one or two, this is wholesome, heart‑healthy cooking at its most comforting, but can easily be multiplied to feed more.

 

I have been trying to incorporate more fish into my diet as of late, salmon in particular. Now that my daughter is living in her own apartment that is a lot easier. She dislikes fish intensely.  I didn't like to cook it when she was here. 

I bought a package of frozen wild pink salmon a while back. Wild salmon is preferable over farmed. Not only is it healthier but it is more nutritious and environmentally friendly.  I prefer skinless and boneless if I can get it.

Salmon is really a beautiful piece of fish when properly cooked. Quite often it is over-cooked and dried. This recipe I am sharing with you today always comes out moist and delicious. Quantities are for one serving, but they can easily be multiplied to serve as many people as you wish!

When I cooked at the Manor I used to serve them fish at least once or twice a week. She really loved salmon. I worked out a multitude of ways to cook it so that it would never be boring.  Sometimes you can poach it and serve it with a lovely sauce. Other times pan fried works well. This recipe today involves baking it. It doesn't take long to cook in any case.

I used my Wonder Oven Pro to cook it in. This works out really well for me as I am a person living on their own. Even if there are only two of you this oven works well. It is a bit like a toaster oven/air fryer combined. You choose which function you want to use. It also doesn't heat up the whole kitchen, which when you are only cooking a small amount makes sense.

With it's delicious creamy parmesan topping, this is a wonderful way to prepare fish.  That creamy topping helps to keep the fish moist and delicious and adds a lovely flavor to the finished dish. 

Simple ingredients. Quick and easy to throw together and done in less than 15 minutes. I enjoyed this with some steamed broccoli and pan fried potatoes. What a delicious meal it was!

 

INGREDIENTS NEEDED

TO MAKE

BASIL PARMESAN SALMON

Just a few very simple ingredients are all that is required to make this delicious dish!

• 1 (5 ounce/141g) wild salmon filet, boneless, skinless
• 1/2 TBS lemon juice
• salt and black pepper to taste
• 1 TBS full fat mayonnaise
• 1 TBS grated Parmesan cheese
• 1/2 TBS finely chopped basil

 

NOTES ON INGREDIENTS

• I used frozen wild caught pink salmon. Do make sure you completely thaw it out prior to cooking.
• Today I used bottled lemon juice as that is all I had on hand. Fresh is better.
• I used Kewpie mayonnaise.
• Grate your own Parmesan cheese if possible.
• Fresh basil is preferred to dried, but you can use dried if you wish, roughly half the amount.

 

HOW TO MAKE

BASIL PARMESAN SALMON

Nothing could be simpler. You can easily multiply this dish to feed more people. Cook times will remain the same.

1. Preheat your oven to 425*F/220*C/ gas mark 7. Line a small baking tray or dish with some baking parchment. (I used baking paper and I cooked my fish in my Our Place Wonder Oven Pro.)
2. Pat your salmon fillet dry and place onto the parchment on the baking tray. Sprinkle the lemon juice over top and then season to taste with salt and black pepper. (Remember the cheese will be salty.)
3. Stir together the mayonnaise, Parmesan cheese and basil. Combine well together. (I just used a spoon for this.)
4. Spoon the mayonnaise mixture on top of the salmon and spread it out evenly. (I used the back of the spoon to spread it out evenly.)
5. Bake in the preheated oven for 12 to 15 minutes depending on how thick your piece of salmon is. It will be done when it flakes easily with the tines of a fork. (See below for internal temperatures for cooked fish.)
6. Serve hot.

 

HINTS AND TIPS FOR SAFETY 

WHEN HANDLING, STORING AND COOKING RAW FISH

1. Keep fish cold until you’re ready to cook

Raw fish should stay refrigerated at 4°C / 40°F or below. Cold temperatures slow bacterial growth and keep the flesh firm and fresh.

2. Use separate cutting boards

Always prep raw fish on a dedicated board. Keep produce, cooked foods, and bread on a different one to avoid cross‑contamination.

3. Wash hands before and after handling

A simple but essential step — wash hands with warm, soapy water for 20 seconds before and after touching raw fish.

4. Don’t rinse raw fish

Rinsing can spread bacteria around your sink and counters. Pat the fish dry with paper towels instead.

5. Keep utensils and surfaces clean

Anything that touches raw fish — knives, bowls, counters — should be washed immediately with hot, soapy water.

6. Store raw fish on the bottom shelf

This prevents juices from dripping onto other foods in the fridge.

7. Cook to a safe internal temperature

For baked salmon and most fish, aim for 125–130°F for tender, moist results. If you prefer fully cooked, go to 145°F. Use a thermometer if you’re unsure.

8. Refrigerate leftovers promptly

Cooked fish should be refrigerated within 2 hours and eaten within 1–2 days.

9. Buy from reputable sources

Fresh fish should smell clean (never “fishy”), look moist, and feel firm. Avoid anything with dull flesh or strong odours.

10. When in doubt, throw it out

If the fish smells off, feels mushy, or has been left out too long, it’s safer not to use it.

 

FREQUENTLY ASKED QUESTIONS 

WHAT TEMPERATURE SHOULD I BAKE THE SALMON AT?

Bake the salmon425*F/220*C, which helps the Parmesan‑basil topping brown nicely while keeping the fish tender and juicy.

HOW LONG WILL IT TAKE TO BAKE IN THE OVEN?

Most fillets will bake in 12 to 15 minutes, depending on thickness. Thicker cuts may take the full 15 minutes or even a bit longer, depending.

HOW CAN I TELL WHEN THE SALMON IS DONE?

When the salmon is done it should flak easily with a fork and look opaque throughout.  To be absolutely certain you can use a meat thermometer. The temperature should read 125-130*F/52-54*C.

SHOULD I REMOVE THE SKIN BEFORE BAKING?

Yes — this recipe uses skinless fillets, which helps the Parmesan‑basil crust adhere beautifully.

DO I NEED TO BUTTER THE PAN?

You can lightly spritz your pan with olive oil before placing the salmon on it, or place onto a square of baking parchment.

CAN THIS BE PREPARED AHEAD OF TIME?

You can certainly prepare the topping ahead of time and refrigerate, covered. I would not add it to the salmon until just prior to baking it.

CAN THIS RECIPE BE MULTIPLED TO FEED MORE?

Absolutely. This recipe lends itself perfectly to doubling or even tripling. Just make sure your fillets are spaced out on the baking sheet so that the heat circulated evenly between them.

CAN I USE DRIED BASIL INSTEAD OF FRESH?

While fresh basil will give you the best flavor, you can certainly use dried. Use half the amount.

WHAT CAN I SERVE THIS WITH?

Green vegetables, potatoes, rice, or a salad with a lemon vinaigrette dressing all pair beautifully with this

 

A FEW OTHER SALMON RECIPES TO ENJOY

Every time I cook salmon I ask myself why don't I cook it more often! I love it, and it is so good for you. Here are a few other ways to enjoy it!

ASIAN GLAZED PAN SEARED SALMON -  A vibrant twist on classic salmon, this dish pairs beautifully cut centre‑cut fillets with a bright, sweet‑heat Asian marinade of soy, ginger, orange, and crushed chillies. After a quick sear, the reserved marinade is simmered into a glossy glaze that clings to the tender, perfectly cooked fish, creating a flavourful balance of citrus, warmth, and savoury depth. Finished with fresh coriander and spring onions, it’s simple, fast, and absolutely delicious.

CRISP COATED HONEY MUSTARD BAKED SALMON - A quick, elegant salmon supper with big flavour: tender centre‑cut fillets are brushed with a sweet‑heat honey mustard sauce — Dijon, yellow mustard, honey, vinegar, and paprika — then topped with buttery panko crumbs for a golden, crisp finish. Baked just until flaky, it’s a simple, heart‑healthy dish with beautiful texture and a bright, zippy glaze that makes salmon shine.

 

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Yield: One Serving

Author: Marie Rayner

Basil Parmesan Salmon

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Simple ingredients and not a lot of them, this tasty baked salmon recipe is for one person, but can easily be multiplied to feed more. Moist, tender and delicious.

Ingredients

• 1 (5 ounce/141g) wild salmon filet, boneless, skinless
• 1/2 TBS lemon juice
• salt and black pepper to taste
• 1 TBS full fat mayonnaise
• 1 TBS grated Parmesan cheese
• 1/2 TBS finely chopped basil

Instructions

1. Preheat your oven to 425*F/220*C/ gas mark 7. Line a small baking tray or dish with some baking parchment.
2. Pat your salmon fillet dry and place onto the parchment on the baking tray. Sprinkle the lemon juice over top and then season to taste with salt and black pepper.
3. Stir together the mayonnaise, Parmesan cheese and basil. Combine well together.
4. Spoon the mayonnaise mixture on top of the salmon and spread it out evenly.
5. Bake in the preheated oven for 12 to 15 minutes depending on how thick your piece of salmon is. It will be done when it flakes easily with the tines of a fork.
6. Serve hot.

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