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There’s something truly special about a piece of salmon that’s been transformed with a crispy, fragrant herb crust and served with a cool, tangy yogurt sauce. Honestly, this Herb-Crusted Salmon with Lemon Yogurt Sauce is one of those recipes that feels both impressively elegant and surprisingly simple to pull off on a busy weeknight. The contrast is just wonderful—you get that beautifully seared, savory exterior giving way to the tender, flaky fish inside, all while the bright, creamy sauce cuts through the richness in the most delightful way. It’s a dish that never fails to make me feel like I’ve treated myself, without spending hours in the kitchen. The aroma that fills your home while it’s cooking is pure comfort… a little garlicky, a little herby, and entirely inviting. I find myself coming back to this recipe again and again because it’s so adaptable and reliably delicious.

Why You’ll Love This Herb-Crusted Salmon with Lemon Yogurt Sauce

It’s a textural dream. The combination of the crisp, golden herb crust and the incredibly moist, flaky salmon underneath is honestly so satisfying. Every bite has this wonderful contrast that keeps you coming back for more.
The sauce is a game-changer. This lemon yogurt sauce isn’t just an afterthought—it’s cool, zesty, and creamy, balancing the savory crust perfectly. It really ties the whole dish together and feels incredibly fresh.
It’s deceptively simple. You might look at the final plate and think it’s restaurant-level, but the process is straightforward and the cook time is quick. It’s perfect for when you want a meal that feels special without the stress.
Endlessly versatile. This salmon is fantastic hot out of the pan, but it’s also delicious served at room temperature in a salad or flaked over grains the next day. It’s a truly useful recipe to have in your back pocket.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin on or off
3 tbsp olive oil, divided
60 g panko breadcrumbs
30 g fresh parsley, finely chopped
15 g fresh dill, finely chopped
2 cloves garlic, minced
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp black pepper
250 g plain Greek yogurt
1 lemon, juiced (about 3 tbsp)
1 tbsp fresh chives, chopped
1/4 tsp honey or maple syrup (optional)

Tools: A large oven-safe skillet, a small mixing bowl, a zester or fine grater, and a small bowl for the sauce.

Don’t be tempted to skip the fresh herbs here—they really make the crust pop with flavor and aroma. And using a good, thick Greek yogurt for the sauce is key; it provides that lovely creamy base that won’t get watery.

Nutrition (per serving)

Calories: 420 kcal
Protein: 35 g
Fat: 22 g
Carbohydrates: 15 g
Fiber: 2 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Salmon selection matters. Try to find fillets that are similar in thickness so they cook at the same rate. If they have skin, you can cook them skin-side down first for extra crispness—the choice is yours!
Don’t skip the panko. Panko breadcrumbs are lighter and crispier than traditional breadcrumbs, which is exactly what you want for that perfect, non-soggy crust. They create little airy pockets that brown beautifully.
Zest your lemon first. Before you juice the lemon for the sauce, zest it. It’s so much easier to zest a whole, firm lemon, and that zest is packed with fragrant oils that will make your herb crust sing.
Let the salmon come to room temperature. Taking the salmon out of the fridge about 15-20 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.

How to Make Herb-Crusted Salmon with Lemon Yogurt Sauce

Step 1: First, let’s make that incredible herb crust. In your small mixing bowl, combine the panko, chopped parsley, dill, minced garlic, lemon zest, salt, and pepper. Drizzle in one tablespoon of the olive oil and mix everything with a fork until it’s well combined and looks like damp sand. You’ll notice the aroma immediately—it’s so fresh and vibrant. Set this aside while you prepare the salmon.

Step 2: Pat your salmon fillets completely dry with paper towels. This is a crucial step for getting a good sear and helping the crust adhere. If your fillets have skin, you can choose to leave it on for cooking—it gets wonderfully crispy and helps hold the fillet together. Season both sides of the salmon lightly with a little extra pinch of salt and pepper.

Step 3: Now, preheat your oven to 200°C (400°F) and place your oven-safe skillet over medium-high heat. Add the remaining two tablespoons of olive oil. Once the oil is shimmering hot—you can test it by flicking a tiny bit of panko in; it should sizzle immediately—carefully place the salmon fillets in the pan, presentation-side (the side that didn’t have skin) down.

Step 4: Sear the salmon for about 2-3 minutes, without moving it, until you get a beautiful golden-brown color on that one side. This initial sear locks in the moisture and creates a base for the crust. Then, using a spatula, gently flip each fillet over. You should see that lovely color—it’s a good sign!

Step 5: Immediately after flipping, turn off the stove burner. Now, generously press the herbed panko mixture onto the top (the seared) side of each salmon fillet, creating an even layer. You want to use all of the mixture, dividing it among the four fillets. Press down gently so it adheres.

Step 6: Transfer the entire skillet to your preheated oven. Bake for 6-8 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the crust to be golden brown and the salmon to be opaque and flaky when tested with a fork at its thickest part. Be careful not to overcook it!

Step 7: While the salmon is in the oven, whip up the lemon yogurt sauce. In your small bowl, combine the Greek yogurt, lemon juice, chopped chives, and the optional honey or maple syrup if you’d like a hint of sweetness to balance the lemon. Whisk it all together until it’s smooth and creamy. Give it a taste and adjust the seasoning if needed—sometimes a little extra pinch of salt is perfect here.

Step 8: Once the salmon is done, carefully remove the hot skillet from the oven. Let the salmon rest in the pan for a minute—this allows the juices to redistribute. Then, it’s time to serve. Place a salmon fillet on each plate, with its gorgeous herb crust facing up, and dollop a generous spoonful of the lemon yogurt sauce right alongside it.

Serving Suggestions

Complementary Dishes

Simple Quinoa Pilaf — The nutty flavor of quinoa is a fantastic, protein-packed base that soaks up the extra yogurt sauce beautifully.
Roasted Asparagus Spears — Their earthy, slightly charred taste is a classic pairing with salmon and adds a wonderful green element to the plate.
Garlic Sautéed Spinach — It wilts down in minutes and its mild, garlicky flavor complements the dish without overpowering the delicate salmon.

Drinks

A Crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the dish, creating a really harmonious pairing that cleanses the palate.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the lemon in the sauce.
Iced Herbal Tea — A mint or lemon verbena tea, served cold, offers a subtle, aromatic backdrop that feels light and fitting.

Something Sweet

Lemon Sorbet — A scoop of bright, tart sorbet continues the citrus theme and provides a clean, refreshing finish to the meal.
Almond Shortbread Cookies — Their buttery, nutty crunch is a simple, not-too-sweet treat that contrasts nicely with the savory main course.
Fresh Berry Salad with Mint — A mix of ripe berries with a hint of mint feels light, juicy, and is the perfect way to end on a fresh note.

Top Mistakes to Avoid

Using wet salmon. If you don’t pat the fillets dry, they’ll steam instead of sear, and the crust won’t stick properly. A little bit of paper towel effort here makes a world of difference.
Overcrowding the pan. Give the salmon fillets some space in the skillet. If they’re too close together, they’ll steam each other and you’ll lose that beautiful, crisp sear we’re after.
Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carryover cooking). Take it out when it’s just slightly under your desired doneness in the center—it will be perfect after resting. I’ve messed this up before too, and dry salmon is a real shame.
Pressing the crust on too early. Wait until you’ve flipped the salmon to apply the panko mixture. If you put it on before the first sear, it can burn and won’t adhere as well to the fish.

Expert Tips

Tip: For an extra-crispy crust, you can add a tablespoon of finely grated Parmesan cheese to the panko mixture. It adds a lovely savory, umami depth and helps the crust become even more golden and crunchy.
Tip: If your panko mixture isn’t browning as much as you’d like in the oven, you can pop the skillet under the broiler for the last 1-2 minutes of cooking. Watch it like a hawk though—it can go from golden to burnt in seconds!
Tip: Make the yogurt sauce ahead of time. Letting it sit in the fridge for an hour or so before serving allows the flavors to meld and deepen, making it even more delicious.
Tip: To check for doneness without a thermometer, gently press the top of the salmon with your finger or the back of a fork. It should feel firm but still have a little give, and it should flake apart easily.

FAQs

Can I use dried herbs instead of fresh?
You can, but honestly, the flavor and aroma won’t be nearly as vibrant. Fresh herbs are really key to that bright, garden-fresh taste in the crust. If you must substitute, use about one-third of the amount of dried herbs (so 2 tsp dried parsley instead of 30g fresh), but know that the texture and punch of flavor will be different.

What if I don’t have an oven-safe skillet?
No problem! Simply sear the salmon in a regular skillet as directed. Then, instead of transferring it to the oven, carefully place the fillets on a baking sheet lined with parchment paper, crust-side up, and bake them there. It’s one extra pan to wash, but it works perfectly well.

Can I make this recipe with another type of fish?
Absolutely. This herb crust and yogurt sauce are wonderful on other firm, mild white fish like cod, halibut, or sea bass. Just be mindful that cooking times will vary depending on the thickness of the fillets. The general rule is to cook until the fish is opaque and flakes easily.

How should I store and reheat leftovers?
Store any leftover salmon and sauce separately in airtight containers in the fridge for up to 2 days. To reheat, place the salmon in a 160°C (325°F) oven for about 10 minutes until warmed through. Avoid the microwave, as it will make the crust soggy. The sauce is best served cold.

Is the honey in the sauce necessary?
It’s completely optional! The honey or maple syrup just takes the sharp edge off the lemon juice and rounds out the flavor of the sauce. If you prefer a purely tangy sauce, or if you’re avoiding sugars, feel free to leave it out—it will still be delicious.

Herb Crusted Salmon With Lemon Yogurt Sauce

Cost Level $$

Category New Years Eve Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 4

Total Time 27 minutes

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Make this easy Herb-Crusted Salmon with Lemon Yogurt Sauce for a quick, elegant dinner. Crispy herb crust meets tender salmon and a zesty sauce. Get the recipe now!

Ingredients

For the salmon and crust:

4 salmon fillets (about 150-180 g each, skin on or off)
3 tbsp olive oil (divided)
60 g panko breadcrumbs
30 g fresh parsley (finely chopped)
15 g fresh dill (finely chopped)
2 cloves garlic (minced)
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp black pepper

For the lemon yogurt sauce:

250 g plain Greek yogurt
1 lemon (juiced (about 3 tbsp))
1 tbsp fresh chives (chopped)
1/4 tsp honey or maple syrup (optional)

Instructions

01
First, let's make that incredible herb crust. In your small mixing bowl, combine the panko, chopped parsley, dill, minced garlic, lemon zest, salt, and pepper. Drizzle in one tablespoon of the olive oil and mix everything with a fork until it's well combined and looks like damp sand. Set this aside while you prepare the salmon.
02
Pat your salmon fillets completely dry with paper towels. Season both sides of the salmon lightly with a little extra pinch of salt and pepper.
03
Now, preheat your oven to 200°C (400°F) and place your oven-safe skillet over medium-high heat. Add the remaining two tablespoons of olive oil. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, presentation-side (the side that didn't have skin) down.
04
Sear the salmon for about 2-3 minutes, without moving it, until you get a beautiful golden-brown color on that one side. Then, using a spatula, gently flip each fillet over.
05
Immediately after flipping, turn off the stove burner. Now, generously press the herbed panko mixture onto the top (the seared) side of each salmon fillet, creating an even layer. Press down gently so it adheres.
06
Transfer the entire skillet to your preheated oven. Bake for 6-8 minutes. You're looking for the crust to be golden brown and the salmon to be opaque and flaky when tested with a fork at its thickest part.
07
While the salmon is in the oven, whip up the lemon yogurt sauce. In your small bowl, combine the Greek yogurt, lemon juice, chopped chives, and the optional honey or maple syrup if you'd like a hint of sweetness to balance the lemon. Whisk it all together until it's smooth and creamy.
08
Once the salmon is done, carefully remove the hot skillet from the oven. Let the salmon rest in the pan for a minute. Then, place a salmon fillet on each plate, with its gorgeous herb crust facing up, and dollop a generous spoonful of the lemon yogurt sauce right alongside it.