Description
This Garlic Herb Crusted Salmon recipe features a perfectly baked wild salmon fillet topped with a savory, crispy herb and breadcrumb crust. The combination of garlic, fresh herbs, Parmesan cheese, and a hint of lemon zest creates a flavorful and crunchy topping that seals in the salmon’s moisture, resulting in a flaky and tender center. Ideal for a healthy and elegant main course, this dish is simple to prepare and impresses with both taste and presentation.
Ingredients
Scale
Salmon
- 3.5–4 lbs whole wild salmon fillet (skin-on or off)
- Salt and freshly ground black pepper, to taste
Crust
- ½ cup plain breadcrumbs (or panko for extra crunch)
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon lemon zest (optional twist for brightness)
- 1 teaspoon Dijon mustard (optional for depth in crust)
- 4 tablespoons unsalted butter, melted
Garnish (optional)
- Lemon wedges
- Chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil to prepare for baking the salmon.
- Prepare the Crust: In a medium bowl, mix together the breadcrumbs, grated Parmesan cheese, minced garlic, chopped fresh thyme, chopped fresh chives, lemon zest, and a pinch of salt and freshly ground black pepper. Add the melted unsalted butter and Dijon mustard if using, then stir until the mixture has a damp sand-like texture.
- Season the Salmon: Pat the salmon fillet dry with paper towels and place it skin-side down on the prepared baking sheet. Season the surface evenly with salt and freshly ground black pepper to enhance the flavor.
- Crust the Fillet: Evenly press the breadcrumb and herb mixture firmly over the top of the salmon, ensuring the entire surface is covered to form a flavorful crust.
- Bake: Place the salmon in the preheated oven and roast for 15 to 20 minutes, or until the salmon flakes easily with a fork and the crust turns golden brown. For an extra crunchy topping, switch to the broil setting for the last 1 to 2 minutes—watch carefully to avoid burning.
- Serve: Remove the salmon from the oven and let it rest for 5 minutes to allow the juices to redistribute. Slice into portions and serve warm, garnished with lemon wedges and chopped fresh parsley if desired.
Notes
- Using panko breadcrumbs will provide a crunchier crust compared to regular breadcrumbs.
- Skin-on salmon helps hold the fillet together during baking and adds flavor, but you can use skinless if preferred.
- Ensure the salmon is fully dry before applying the crust to help it adhere better.
- The Dijon mustard is optional but adds an extra layer of flavor and moisture to the crust.
- If your salmon fillet is very thick, you may need to increase the baking time slightly—check for doneness by testing if the fish flakes easily with a fork.
- Broiling at the end gives a beautifully browned crust but keep a close eye to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and gently reheated.
