Description
A tender, flaky salmon fillet topped with a golden, lemony herb and panko crust. This Herb Crusted Baked Salmon is elegant yet easy—perfect for weeknight dinners or special occasions.
Ingredients
1 salmon fillet, 3–4 pounds
2 Tbsp melted butter
1 lemon, divided (zest and juice used separately)
Salt and black pepper, to taste
¾ cup panko breadcrumbs
3 Tbsp melted butter
2 Tbsp chopped fresh parsley
2 Tbsp shredded Parmesan cheese
1 Tbsp chopped fresh dill
3 cloves garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Zest the lemon and set aside. Cut the lemon in half.
- In a small bowl, mix panko breadcrumbs, melted butter, parsley, Parmesan, dill, garlic, and reserved lemon zest.
- Line a baking pan with foil and lightly coat with cooking spray.
- Place salmon on the pan, skin side down if applicable. Brush with melted butter, season with salt and pepper, and squeeze half the lemon over the top.
- Evenly sprinkle breadcrumb mixture over the salmon.
- Bake uncovered for 13–17 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Slice the remaining lemon into wedges and serve alongside the salmon.
Notes
- Add ¼ cup finely chopped hazelnuts or almonds to the topping for extra crunch.
- Swap dill for tarragon, basil, or thyme for a different herb profile.
- Mix ½ tsp crushed red pepper flakes into the topping for a spicy kick.
- For gluten-free, use gluten-free breadcrumbs instead of panko.
- Try orange or lime zest instead of lemon for a citrus twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 285
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 85 mg
