Garlic Butter Herb Crusted Salmon (Print View)

Tender salmon fillets topped with buttery garlic herb breadcrumbs for a fast, flavorful, and elegant main course.

# Components:

→ Salmon

01 - 4 skinless salmon fillets (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Herb Crust

04 - 1/2 cup panko breadcrumbs
05 - 3 tablespoons unsalted butter, melted
06 - 3 garlic cloves, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 teaspoon lemon zest
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon smoked paprika
13 - 2 tablespoons grated Parmesan cheese (optional)

→ To Serve

14 - Lemon wedges
15 - Fresh herbs for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Pat salmon fillets dry with paper towels. Arrange skinless side down on prepared baking sheet. Season evenly with salt and freshly ground black pepper.
03 - In a mixing bowl, combine panko breadcrumbs, melted butter, minced garlic, parsley, dill, chives, lemon zest, dried thyme, smoked paprika, and Parmesan cheese if using. Stir until the mixture is cohesive and evenly moistened.
04 - Evenly distribute the herb crust over the top of each salmon fillet, pressing gently so the mixture adheres.
05 - Transfer the baking sheet to the oven. Bake for 12 to 15 minutes until salmon flakes easily with a fork and the crust is golden. Ensure the internal temperature reaches 145°F.
06 - Remove salmon from oven and allow to rest for 2 minutes. Serve immediately with lemon wedges and a garnish of fresh herbs.

# Expert Advice:

01 -
  • Quick from start to finish for busy nights
  • Simple steps yet visually stunning for guests
  • Loaded with fresh herb flavor and just the right amount of richness
  • Adaptable for gluten free and low carb eaters
02 -
  • Packed with protein and low in carbs for a hearty main course
  • Crust stays crisp even after a little cooling
  • Great way to use leftover fresh herbs
03 -
  • Pat your salmon dry for the best adhesion of the crust
  • Fresh herbs make all the difference in taste look for bright tender leaves
  • Use a thermometer if possible for perfectly cooked fish every time

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