Crusted Salmon with Herbs (Printable Version)

Tender salmon topped with a flavorful herb and breadcrumb crust, baked to golden perfection.

# What You'll Need:

→ Fish

01 - 4 skinless, pin-boned salmon fillets (approximately 5.3 oz each)

→ Crust

02 - 2/3 cup fresh breadcrumbs (from day-old bread)
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh dill, finely chopped
05 - 1 tsp lemon zest
06 - 1 garlic clove, minced
07 - 1/3 cup grated Parmesan cheese
08 - 2 tbsp olive oil
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Others

11 - 1 tbsp Dijon mustard
12 - Lemon wedges, for serving

# Step-by-Step:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a medium bowl, combine breadcrumbs, parsley, dill, lemon zest, garlic, Parmesan, olive oil, salt, and pepper. Mix until the mixture resembles damp sand.
03 - Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet.
04 - Brush the top side of each fillet evenly with Dijon mustard.
05 - Press a generous amount of the breadcrumb mixture onto the mustard-coated surface of each fillet, ensuring it adheres well.
06 - Bake in the preheated oven for 12 to 15 minutes, until the crust turns golden and the salmon reaches an internal temperature between 125°F and 130°F.
07 - Serve immediately accompanied by lemon wedges.

# Expert Advice:

01 -
  • The crust stays impossibly crispy while the salmon inside stays tender and moist, creating that perfect textural contrast you can't stop thinking about.
  • It feels fancy enough to impress people but honest enough to make on a Tuesday night when you're just tired and hungry.
  • The whole thing comes together in under thirty minutes, which means you can go from bare counter to plated dinner faster than ordering takeout.
02 -
  • The crust is only as good as the salmon underneath is dry, so really take time with those paper towels or you'll end up steaming instead of baking.
  • Don't be tempted to use panko or crushed crackers without adjusting the oil ratio, or your crust will turn out dry and disappointing instead of crispy and golden.
03 -
  • Make your herb crust mixture up to 4 hours ahead and store it covered in the fridge, then bring it to room temperature for 15 minutes before cooking so it presses onto the salmon evenly.
  • If your salmon fillets are thicker than average, tent them loosely with foil for the first 5 minutes to prevent the crust from browning too fast before the center cooks through.

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