Dijon Herb-Crusted Salmon

Ingredients

• 4 fillets salmon fillets, 5–6 oz each
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 tbsp Dijon mustard
• ¾ cup 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 tsp kosher salt, for crust
• ¼ tsp black pepper, for crust
• lemon wedges, for serving

Instructions

1. Preheat oven to 425°F / 218°C. Line a sheet pan with parchment.
2. Pat salmon dry. Season with salt and pepper. Place skin-side down if using skin-on fillets.
3. Combine panko, melted butter, olive oil, parsley, dill, garlic, lemon zest, salt, and pepper in a mixing bowl.
4. Brush tops of salmon evenly with Dijon mustard.
5. Press herb-panko mixture firmly over the Dijon-coated salmon.
6. Bake for 10–14 minutes depending on thickness.
7. If crust needs more color, broil for approximately 30–60 seconds. Watch continuously.
8. Rest for 2–3 minutes. Serve with lemon wedges.

Nutrition

Chef's Notes

To keep the crust crisp, reheat gently in an oven or air fryer. Do not microwave.

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