This Herb Crusted Salmon recipe delivers a stunning, restaurant-quality meal with minimal effort. A vibrant herb paste creates a golden crust while keeping the salmon moist and tender. It’s fancy enough for a dinner party yet simple enough for a hectic weeknight.

Why You’ll Love This Herb Crusted Salmon

• Simple & impressive: A handful of fresh ingredients creates a bistro-worthy main.
• Perfect texture: Crisp, golden crust with moist, flaky salmon underneath.
• Endlessly versatile: Easily adapt herbs or add-ins based on what you have.
• Great leftovers: Flake over salads or into sandwiches for an easy next-day meal.

Ingredients & Tools

• 4 (6-ounce / 170 g) skin-on or skinless salmon fillets, about 1-inch thick
• 1/2 cup fresh parsley, tightly packed
• 1/4 cup fresh dill, tightly packed
• 2 tablespoons fresh chives, chopped
• 1 large garlic clove, minced
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• Zest of 1 medium lemon
• 1 tablespoon fresh lemon juice
• 1/4 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges, for serving

Tools: A baking sheet, parchment paper, a small food processor or blender, a microplane or zester, and a small bowl.

Notes: Using fresh, not dried, herbs is non-negotiable here — they provide the vibrant color and potent aroma that makes this dish so special. And don’t skip the panko! It gives the crust a delightful, airy crunch that regular breadcrumbs just can’t match.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Pat your salmon completely dry. This is the single most important step for getting a good sear and preventing the fish from steaming. Use paper towels and really press down to absorb all that surface moisture — you’ll be glad you did.
• What if my salmon has skin? You can cook it skin-on or skin-off. If it’s on, just place the fillet crust-side up. The skin will get crispy and you can easily slide a spatula between the skin and flesh to serve, leaving the skin behind on the pan.
• Can I use different herbs? Absolutely! The parsley-dill-chive combo is a classic, but feel free to experiment. Basil and mint would be lovely in the summer, or thyme and rosemary for a more earthy, wintery vibe. Just keep the total volume of fresh herbs about the same.
• Don’t have panko? In a pinch, you can use regular breadcrumbs, but the crust won’t be quite as light and shatteringly crisp. You could also pulse a single slice of stale bread in your food processor until you have coarse crumbs.

How to Make Herb Crusted Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; the crust will soften upon thawing.
• Reviving: Reheat in a 300°F (150°C) oven for 10–15 minutes to restore crispness.

Serving Suggestions

Complementary Dishes

• Garlic Mashed Potatoes — The creamy, comforting texture is the perfect canvas for the flavorful, flaky salmon and any extra herb crust that falls off.
• Simple Arugula Salad — A pile of peppery arugula dressed with just lemon juice and olive oil provides a fresh, crisp contrast that cuts through the richness of the fish.
• Roasted Asparagus — Toss asparagus spears with oil, salt, and pepper and roast them on the same pan as the salmon during the last 10 minutes of cooking for a fantastically easy side.

Drinks

• A Crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the salmon’s crust, creating a wonderfully harmonious pairing that feels both refreshing and elegant.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence cleanses the palate between bites, making each mouthful of the rich salmon taste like the first.

Something Sweet

• Lemon Sorbet — The ultimate palate cleanser. Its sharp, clean citrus flavor continues the lemon theme from the main course in a light, refreshing, and utterly delightful way.
• Berry Crumble — A warm, comforting berry crumble with a scoop of vanilla ice cream offers a lovely, homey end to the meal, balancing the savory notes with sweet, tart fruit.

Top Mistakes to Avoid

• Mistake: Using wet salmon. If you don’t pat the fillets bone-dry, the herb paste won’t stick properly, and the fish will steam instead of roast, resulting in a soggy crust and less flavorful result.
• Mistake: Overcooking the salmon. Salmon cooks quickly and continues to carry over cook after it leaves the oven. Pull it out when it’s just slightly underdone in the very center for perfectly moist, flaky fish every single time.
• Mistake: Skipping the rest time. I know it’s tempting to dig right in, but letting the salmon sit for a few minutes allows the internal juices to settle. Cutting in immediately will cause all those precious juices to run out onto the plate.
• Mistake: Not pressing the crust. If you just sprinkle the panko mixture on top, a lot of it will end up on the baking sheet instead of in your mouth. A gentle but firm press ensures it becomes one with the herb layer.

Expert Tips

• Tip: Bring the salmon to room temperature. If you have an extra 15 minutes, let the salmon sit out on the counter before cooking. This helps it cook more evenly from edge to center, preventing a dry outer ring and a cold center.
• Tip: Use your broiler for a final blast. If your crust isn’t as golden as you’d like after baking, pop the pan under the broiler for 60-90 seconds. Watch it like a hawk — it can go from golden to burnt in a flash!
• Tip: Make a double batch of the herb paste. It freezes beautifully! Spoon any extra into an ice cube tray, freeze, then pop the cubes into a bag. You’ll have instant flavor for future salmon, chicken, or even stirred into pasta.
• Tip: Check for doneness with a thermometer. For foolproof results, use an instant-read thermometer. Insert it into the thickest part of the fillet; you’re aiming for 125°F (52°C) for medium-rare or 135°F (57°C) for medium. It takes the guesswork out completely.

FAQs

Can I make this Herb Crusted Salmon ahead of time?
You can absolutely prep the components ahead! Mix the herb paste and the panko-Parmesan mixture separately and store them in the fridge for up to 24 hours. When you’re ready to cook, pat the salmon dry, assemble, and bake. I don’t recommend assembling the entire dish hours in advance, as the salt in the paste will start to “cook” the salmon (a process called denaturing) and make the crust soggy.

What’s the best way to store and reheat leftovers?
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place it on a baking sheet in a 300°F (150°C) oven for about 10-15 minutes until warmed through. The microwave will work in a pinch, but it will soften the beautiful crispy crust, so the oven is definitely preferred.

Can I use frozen salmon for this recipe?
Yes, but it requires one crucial step: the salmon must be fully thawed and then patted completely dry. Thaw it slowly in the refrigerator overnight. If you try to cook it from frozen, you’ll end up with a watery mess and the crust won’t adhere at all. Patting it dry is even more important here to remove excess moisture.

My crust is browning too quickly. What should I do?
If you notice the panko topping getting dark before the salmon is cooked through, simply tent the baking sheet loosely with a piece of aluminum foil. This will shield the crust from direct heat and allow the salmon more time to cook without the risk of burning the topping.

Can I make this recipe gluten-free or dairy-free?
Easily! For a gluten-free version, just use your favorite gluten-free panko-style breadcrumbs. To make it dairy-free, simply omit the Parmesan cheese from the topping. The herb paste itself is already dairy-free, and the crust will still be deliciously crunchy without the cheese, though you might want to add a tiny pinch more salt to compensate.