Lemon Herb-Crusted Salmon

Lemon Herb-Crusted Salmon

ByLila

I’ve always been a fan of salmon—it’s like the rockstar of seafood, versatile, flavorful, and packed with goodness. Growing up near the coast, I’d watch my dad grill fresh salmon on summer evenings, the smoky aroma filling the air. That’s when I fell in love with its buttery texture and endless possibilities. Whether I’m craving something light like a seared fillet or a cozy baked dish, salmon never disappoints.

Today, I’m sharing my go-to recipe for a lemon herb-crusted salmon dinner that’s simple enough for weeknights but fancy enough for guests. It’s got that perfect balance of zesty, savory, and melt-in-your-mouth deliciousness. Plus, it’s ready in under 30 minutes! This recipe is beginner-friendly, and I’ve tossed in some pro tips, variations, and serving ideas to make it your own. Let’s dive into this crowd-pleaser that’ll have everyone asking for seconds.

Lemon Herb-Crusted Salmon Recipe

Ingredients (Serves 4)

  • 4 salmon fillets (4-6 oz each), skin-on or skinless
  • 2 tbsp olive oil
  • 1 lemon (zested and juiced)
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh dill, chopped
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup panko breadcrumbs
  • 1 tbsp Dijon mustard

Step-by-Step Instructions

  1. Preheat the oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Mix the herb crust: In a small bowl, combine panko, lemon zest, parsley, dill, oregano, salt, and pepper. Drizzle in 1 tbsp olive oil and mix until it’s crumbly.
  3. Prep the salmon: Pat the fillets dry with a paper towel. Place them on the baking sheet. Brush each fillet with Dijon mustard—it’s the secret to a flavorful crust!
  4. Add the crust: Press the panko mixture evenly onto the top of each fillet. Don’t skimp—it’s what gives that satisfying crunch.
  5. Bake: Pop the salmon in the oven for 12-15 minutes, or until it flakes easily with a fork. For extra golden crust, broil for 1-2 minutes at the end.
  6. Finish with lemon: Squeeze fresh lemon juice over the fillets before serving. It brightens everything up!
Easy Lemon Herb-Crusted Salmon

Related Recipes:

Crispy Salmon Bites Recipe

Salmon Patties Recipe

Pro Cooking Tips

  • Check for doneness: Use a fork to gently flake the salmon. It should be opaque but still moist. Overcooking makes it dry.
  • Fresh herbs matter: Parsley and dill add a vibrant pop, but don’t swap them for dried if you can help it.
  • Room-temp salmon: Let fillets sit out for 10 minutes before cooking. It ensures even baking.
  • Crispier crust: Toast the panko in a dry skillet for 2 minutes before mixing with herbs.

Variations

  • Spicy kick: Add ½ tsp chili flakes to the crust for a subtle heat.
  • Parmesan twist: Mix ¼ cup grated Parmesan into the panko for a cheesy, nutty flavor.
  • Asian-inspired: Swap herbs for sesame seeds and a drizzle of soy sauce. Serve with miso-glazed veggies.
  • Grilled option: Grill fillets on medium heat for 4-5 minutes per side instead of baking.

Storage Suggestions

  • Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in the oven at 300°F to avoid drying out.
  • Freezer: Wrap cooked fillets tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
  • Pro tip: Don’t store salmon with strong-smelling foods—it absorbs odors easily.

How to Serve

Serve this salmon hot with a side of roasted asparagus and garlic mashed potatoes for a classic dinner. For a lighter meal, pair it with a cucumber-dill salad or quinoa tossed with feta and cherry tomatoes. Garnish with extra lemon wedges and a sprinkle of fresh herbs for that restaurant vibe. It’s also great flaked over a Caesar salad for lunch the next day!

Nutrition Facts (Per Serving)

  • Calories: 320 kcal
  • Protein: 30g
  • Fat: 18g (Saturated: 3g)
  • Carbohydrates: 8g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 420mg
    Note: Values are approximate and depend on portion size.

FAQs

Can I use frozen salmon?
Yes! Thaw it overnight in the fridge for best results. Pat it dry before seasoning to avoid excess moisture.

What if I don’t have panko?
Regular breadcrumbs work, but the crust won’t be as crispy. Pulse stale bread in a blender for a DIY version.

Is this recipe gluten-free?
Swap panko for gluten-free breadcrumbs, and you’re good to go!

Can I make it ahead?
Prep the crust and season the salmon up to 4 hours ahead. Store in the fridge, then bake when ready.

What’s the best way to reheat?
Reheat in the oven at 300°F for 10 minutes. Microwaving can make it soggy.

Conclusion

This lemon herb-crusted salmon is a game-changer for busy nights or special occasions. It’s quick, packed with flavor, and endlessly customizable. Whether you’re a salmon newbie or a seasoned cook, this recipe delivers every time. Try it out, play with the variations, and let me know how it turns out. Happy cooking!

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