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Ingredients
- 4 fillets salmon fillets, 5–6 oz each
- 1 tsp kosher salt
- ½ black pepper
- 3 tbsp Dijon mustard
- ¾ panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped
- 1 small garlic clove, finely grated
- 1 tsp lemon zest
- ¼ kosher salt, for crust
- ¼ black pepper, for crust
- lemon wedges, for serving
Instructions
Preheat oven to 425°F / 218°C. Line a sheet pan with parchment.
Pat salmon dry. Season with salt and pepper. Place skin-side down if using skin-on fillets.
Combine panko, melted butter, olive oil, parsley, dill, garlic, lemon zest, salt, and pepper in a mixing bowl.
Brush tops of salmon evenly with Dijon mustard.
Press herb-panko mixture firmly over the Dijon-coated salmon.
Bake for 10–14 minutes depending on thickness.
12 minIf crust needs more color, broil for approximately 30–60 seconds. Watch continuously.
0 minRest for 2–3 minutes. Serve with lemon wedges.
2 minNutrition per serving
350
Calories
32g
Protein
12g
Carbs
19g
Fat
Chef's Notes & Storage
To keep the crust crisp, reheat gently in an oven or air fryer. Do not microwave.
Part of:Salmon Recipes
