Parmesan-Crusted Salmon and Rice
Crispy cheese on top, tender, flaky salmon, and done in 20 minutes. This Parmesan-Crusted Salmon with Minute Garlic Parmesan Rice Cups is quiet luxury without the effort.
Ingredients
- 1 Minute® Garlic Parmesan Rice Cup
- 1 salmon fillet (about 6 oz)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tbsp dried dill
- 1/2 tsp salt
- 1/4 cup parmesan cheese, grated
- 2 tbsp breadcrumbs
- 1 tbsp butter, melted
- 1/2 tbsp fresh parsley, finely chopped
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Instructions
Step 1
Preheat oven to 400°F.Step 2
In a small bowl, mix olive oil, lemon juice, dill and salt. Brush over the salmon.Step 3
In another bowl, combine parmesan cheese, breadcrumbs and melted butter until well mixed.Step 4
Line a baking dish with parchment paper or lightly grease it to prevent sticking. Place the salmon on the baking dish skin side down and press the cheesy mixture onto the top of the fillet.Step 5
Bake in the preheated oven for about 14 minutes, or until the salmon is cooked through (Between 130°F-145°F and flakes easily with a fork). The cheese should be golden and bubbly.Step 6
Heat rice according to package directions.Step 7
Serve salmon over the rice. Garnish with parsley and lemon.
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Some dinners feel like a whole ordeal.
This isn’t one of those.
A quick lemon and olive oil mix wakes up the salmon, then a parmesan and breadcrumb topping bakes into a golden, crispy crust. While that’s happening, Minute Garlic Parmesan Rice takes care of the rest. No extra pans, no strenuous effort.
Twenty minutes start to finish, you’ve got a dinner that feels dialed up without slowing you down.
Why This Salmon Recipe Hits
This is where it gets good.
Crispy, cheesy topping.
Tender, flaky salmon.
Garlicky, savory rice pulls it all together.
You get texture, flavor, and balance without the extra effort. Everything works, nothing overcomplicates it.
The Shortcut that Makes it Work
This is where Minute Rice does what it does best.
You’re probably used to pairing your dinner with a side dish, but not with this dish. Minute Garlic Parmesan Rice is already doing the flavor work, so you don’t need to build anything from scratch. Did we mention it’s also the perfect single portion and ready in just 1 minute? Heat it, plate it, done.
Spend less time cooking and more time doing literally anything else.
Same Effort, Better Outcome
Salmon is already a go-to; this just takes it up a notch. The parmesan crust adds that crispy, golden finish that makes it feel a little bougie. It’s simple, but it hits hard.
Parmesan-Crusted Salmon and Rice FAQs
How do I know when the salmon is done?
When it flakes easily with a fork and hits about 130–145°F. It should look tender and opaque—not dry.
Can I use frozen salmon?
Yes. Just thaw it first and pat it dry so the crust sticks and gets that golden finish.
How do I make sure the parmesan crust gets crispy?
Pat the salmon dry before adding the topping — that’s the biggest unlock. Press the parmesan mixture firmly onto the fish so it sticks, and don’t overcrowd the pan so heat can circulate.
If you want extra crisp, broil it for the last 1–2 minutes. Just keep an eye on it — it goes from golden to “too much” fast.
