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.

Course Main Course

Cuisine American

Keyword herb crusted salmon

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 254

Author Gayle

Equipment

Ingredients

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)

Instructions

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)*

Notes

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.

Nutrition