Herb Crusted Salmon
Herb Crusted Salmon is elegant enough to serve to guests, but simple enough to make on a busy weeknight! A whole salmon filet is coated in a mixture of panko breadcrumbs and fresh herbs before being baked.
If baking salmon intimidates you, try this herb crusted filet of salmon recipe. It’s nearly impossible to mess up!
Rather than individual filets — which are easy to overbake, even for an experienced cook like myself — the recipe uses one large salmon filet. The 3-pound filet requires more time in the oven, but its size ensures the entire filet will remain moist.
Herb crusted salmon takes less than 10 minutes to prep, and during the 20 minutes it’s in the oven you can sauté a few vegetables to enjoy as a side, toss together a green salad, or steam some white rice.
Make this simple but impressive salmon recipe the next time you’re craving seafood!
Ingredients for Herb Crusted Salmon
The ingredients list needed to make an herb crusted filet of salmon is short. Gather the following ingredients:
- Large salmon filet
- Panko breadcrumbs
- Fresh herbs
- Unsalted butter
What Herbs Go With Salmon?
I flavored this panko crusted salmon with a blend of chopped chives, parsley, and thyme. I prefer using fresh herbs for their delicate flavor, but I imagine dried herbs would work as well.
If using dried herbs, note that you’ll need to use 1/3 the amount of fresh herbs called for in this recipe. Dried herbs are more potent than fresh, so take the time to measure them out.
Other fresh herbs that pair well with salmon include: dill, basil, and rosemary. You’re welcome to mix and match the herbs in the panko crust!
How to Make Salmon with an Herb Crust
Preparing the herb crusted filet of salmon is very easy, and it takes little time to do. Here’s an overview of how the salmon recipe comes together:
- Prep the salmon: Place the salmon, skin side down, on a parchment paper-lined baking sheet and blot dry with a clean paper towel.
- Make the herb crust: In a small mixing bowl, combine the breadcrumbs, parsley, chives, garlic, thyme leaves, salt, and the zest of 1 lemon.
- Coat the salmon: Stir together the melted butter and fresh lemon juice. Spread about 1-2 Tablespoons all over the salmon.
- Drizzle the remaining butter mixture into the panko mixture and then stir until a damp mixture forms. Press the mixture onto the prepared salmon.
- Bake: You’ll know the salmon is done when it flakes easily with a fork and reads 145°F in the center with a meat thermometer.
Can I Use Individual Salmon Filets for This Recipe?
I imagine so, however I prefer using a whole, 3-pound salmon filet rather than multiple smaller filets because it’s easier to prep and remains juicier after being baked.
If you use smaller, individual salmon filets, you’ll want to reduce the bake time by about 5 minutes.
What Sides to Serve with Salmon
I like to serve this herb crusted salmon recipe with fresh sides like a garden salad or steamed veggies. The salmon only bakes for 20 minutes, so I try to choose a side that takes roughly that much time to prepare so I can get dinner on the table all at once.
Try serving the salmon with one or more of the following:
- Shaved Asparagus Salad
- Apple Cranberry Pecan Salad
- Roasted Garlic Green Beans
- Garlic Parmesan Potatoes
- Garlic Herb Mashed Potatoes
- Lemon Roasted Broccoli
Tips for Baking Salmon with an Herb Crust
- Note that you must use panko breadcrumbs for this recipe. They’re lighter and crisper than traditional breadcrumbs.
- If the crust begins to get too brown, you can lower the oven temperature to 425°F for the remaining cook time and move the salmon to a lower rack.
- Be sure to let the salmon rest for about 5 minutes before slicing and serving it. This gives the juices time to redistribute throughout the filet and makes for a silkier texture.
Looking for More Easy Salmon Recipes? I’ve Got You Covered!
Herb Crusted Salmon
- 1 (3 pound) salmon filet, (skin on, bones removed)
- 1½ cup panko bread crumbs
- ¼ cup fresh parsley, (minced)
- 3 tablespoons fresh chives, (minced)
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves , (minced)
- ¼ teaspoon salt
- 1 lemon, (zested and juiced)
- 6 tablespoons unsalted butter, (melted)
- Lemon wedges for garnish, (if desired)
- Preheat oven to 450°F. Line a large baking pan with parchment paper. Place the salmon, skin side down, on the prepared baking sheet and blot dry with a clean paper towel.
- In a small mixing bowl, combine the bread crumbs, parsley, chives, garlic, thyme leaves, salt, and the zest of 1 lemon until combined. Set aside.
- Stir together the melted butter and 1 ½ tablespoons of the fresh lemon juice and then spread some of the mixture (about 1-2 Tablespoons) all over the salmon.
- Drizzle the remaining butter mixture into the panko mixture and then stir until a damp mixture forms. Press the mixture onto the prepared salmon and pat it firmly to coat all visible sides of the salmon.
- Cook for 18-23 minutes or until the salmon flakes easily and reads 145°F in the center with a meat thermometer. Allow to rest 3-5 minutes before serving hot with lemon wedges (if desired). *(If the crust begins to get too brown, you can lower the temperature to 425°F for the remaining time and move the salmon to a lower rack)*
- Salmon will last in an airtight container in the refrigerator for up to three days.
- Salmon can be reheated in the microwave or the oven/air fryer for a crispier crust.
- See my tips and tricks for making this Herb Crusted Salmon above the recipe box.