Crusted Salmon Herb Crust (Printable)

Tender salmon fillets topped with a savory herb and breadcrumb crust, baked to golden perfection.

# What's Needed:

→ Fish

01 - 4 skinless, pin-boned salmon fillets (approximately 5.3 oz each)

→ Crust

02 - 3/4 cup fresh breadcrumbs (from day-old bread)
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh dill, finely chopped
05 - 1 teaspoon lemon zest
06 - 1 garlic clove, minced
07 - 3 tablespoons grated Parmesan cheese
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Others

11 - 1 tablespoon Dijon mustard
12 - Lemon wedges, for serving

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - In a medium bowl, mix the breadcrumbs, parsley, dill, lemon zest, garlic, Parmesan cheese, olive oil, salt, and black pepper until the mixture is evenly coated and has a moist, sandy texture.
03 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking sheet.
04 - Brush the top surface of each salmon fillet evenly with Dijon mustard.
05 - Press a generous layer of the breadcrumb mixture onto the mustard-coated side of each fillet, ensuring it adheres well.
06 - Bake in the preheated oven for 12 to 15 minutes, until the crust is golden brown and the salmon reaches an internal temperature of 125–130°F.
07 - Remove from oven and serve immediately with lemon wedges.

# Tips for Success:

01 -
  • The crust stays crispy while the salmon underneath stays buttery and tender, no dry fish in sight.
  • Fifteen minutes of actual cooking means you can pull this together on a Tuesday without stress.
  • It tastes fancy enough to impress people but honest enough that you don't feel like you're performing in your own kitchen.
02 -
  • Damp salmon never gets a proper crust; pat it completely dry or the whole thing turns soggy and the breadcrumbs steam instead of toast.
  • Don't use a really hot pan or you'll burn the crust before the salmon cooks through; the oven's gentle, steady heat is your friend here.
  • The mustard layer is what keeps your crust from sliding off the side of the fish like it's on a waterslide—embrace it.
03 -
  • Make your breadcrumb mixture ahead of time and refrigerate it; a cold mixture presses onto the fish better and holds shape during baking.
  • If your crust is browning too quickly while the salmon is still cooking, tent the whole pan loosely with foil for the last few minutes.

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