Description

A perfect balance of crisp, golden herb crust and tender, flaky salmon, this dish is ideal for weeknight dinners, holiday gatherings, or a summer meal where fresh flavors shine. Inspired by classic European traditions of pairing fish with aromatic herbs, this recipe brings elegance to your table without complicated steps. With its vibrant herb topping and light citrus notes, it’s a dish that looks as good as it tastes.

Ingredients

Scale

4 salmon fillets (about 6 oz each, skin-on preferred)
1 cup fresh breadcrumbs (preferably from rustic bread)
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh thyme leaves
2 garlic cloves, minced
Zest of 1 lemon
3 tablespoons olive oil (divided)
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Lemon wedges, for serving

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Instructions

Prepare the Herb Crust
In a medium bowl, combine breadcrumbs, parsley, dill, thyme, garlic, and lemon zest. Drizzle with 2 tablespoons of olive oil and toss until evenly coated. Optionally, lightly toast the breadcrumbs beforehand for extra crunch.
Season the Salmon
Pat the salmon fillets dry with a paper towel. Place skin-side down on a parchment-lined baking sheet and season both sides with salt and pepper. Score the skin if the fillets are thick.
Add the Mustard Layer
Spread a thin layer of Dijon mustard evenly over the top of each salmon fillet to help the crust adhere and add subtle tang.
Press on the Herb Crust
Gently press the breadcrumb and herb mixture onto the mustard-coated fillets, ensuring the top is fully covered and edges lightly pressed.
Bake to Perfection
Preheat oven to 400°F (200°C) and bake for 12–15 minutes until the crust is golden and salmon flakes easily with a fork. For extra crispiness, broil for 1–2 minutes at the end, watching carefully to avoid burning.
Serve and Enjoy
Transfer fillets carefully to a serving platter. Garnish with lemon wedges and serve alongside roasted vegetables, a fresh salad, or mashed potatoes. Encourage squeezing lemon over the salmon just before eating to enhance flavor.

Notes

Use fresh herbs for the best flavor and vibrant color.
Skin-on salmon helps retain moisture and provides structure.
Do not overcook; remove from the oven when salmon flakes easily.
Make the herb crust ahead of time and store in the fridge for up to 24 hours.
Leftover salmon can be flaked over salads or reheated gently in a 300°F oven.

Prep Time: 10 minutes
Cook Time: 25 minutes