Herb Crusted Salmon Recipe
Elevate weeknight dinners with this herb-crusted salmon! A crispy, fragrant topping of fresh herbs, lemon, and toasted Panko locks in moisture, creating a restaurant-quality dish that’s ready in under 30 minutes. Perfect for health-conscious foodies or impressing guests.
Ingredients
- 4 salmon fillets 6 oz each, skin-on or skinless
- 1/4 cup fresh parsley finely chopped (adds earthy freshness)
- 2 tbsp fresh dill finely chopped (bright, citrusy notes)
- 1 tbsp fresh thyme leaves subtle peppery flavor
- 1/2 cup Panko breadcrumbs light, crispy texture
- 1 tbsp Dijon mustard tangy binder for the crust
- 1 lemon zest + 1 tbsp juice for acidity
- 2 garlic cloves minced (savory depth)
- 2 tbsp olive oil plus extra for brushing
- Salt and pepper to taste
Instructions
- Preheat Oven: 400°F (200°C). Line a baking sheet with parchment paper.
- Prep Salmon: Pat fillets dry. Brush skinless sides with olive oil; season with salt and pepper.
- Make Crust: In a bowl, combine parsley, dill, thyme, Panko, lemon zest, garlic, 2 tbsp olive oil, salt, and pepper. Mix until crumbly.
- Assemble: Spread Dijon mustard on each fillet. Press herb mixture firmly onto the mustard layer.
- Bake: Place salmon on the tray. Bake 12–15 minutes until crust is golden and internal temp reaches 125–130°F.
- Rest: Let sit 3 minutes. Squeeze lemon juice over fillets before serving.
Notes
For extra crunch, toast Panko in a skillet with 1 tsp olive oil before mixing.
Substitute Dijon with whole-grain mustard or mayo if preferred.
Use a meat thermometer to avoid overcooking.