Description
This Garlic Herb Crusted Salmon recipe features a perfectly baked wild salmon fillet topped with a crispy, flavorful crust made from Parmesan, garlic, fresh herbs, and breadcrumbs. The salmon is tender and flaky in the center with a golden, aromatic crust on top. Easy to prepare and ideal for a hearty family dinner or special occasion.
Ingredients
Scale
Main Ingredients
- 3.5–4 lbs whole wild salmon fillet (skin-on or off)
- Salt and freshly ground black pepper, to taste
- Optional garnish: lemon wedges, chopped parsley
Crust Mixture
- 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
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to ensure easy cleanup and to prevent sticking.
- Prepare the Crust: In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped thyme, chopped chives, lemon zest, and a pinch of salt and pepper. Add the melted butter and Dijon mustard if using, then stir until the mixture has a damp, sandy texture that will stick well to the salmon.
- Season the Salmon: Pat the salmon fillet dry with paper towels, then place it skin-side down on the prepared baking sheet. Lightly season the entire surface with salt and freshly ground black pepper to taste.
- Crust the Fillet: Evenly press the breadcrumb-herb mixture over the top of the salmon, making sure to cover the entire surface so the crust will bake evenly and hold together.
- Bake: Place the salmon in the preheated oven and roast for 15 to 20 minutes, or until the salmon flakes easily when tested with a fork and the crust turns a golden brown. For an extra crunchy top, you can broil the salmon for the last 1 to 2 minutes while watching 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 the fillet and serve with optional lemon wedges and chopped fresh parsley for a bright finish.
Notes
- You can use panko breadcrumbs instead of plain breadcrumbs for a crunchier texture.
- If you prefer a tangier crust, don’t skip the Dijon mustard — it adds wonderful depth.
- Make sure to pat the salmon dry before applying the crust to help it stick better.
- Broiling at the end is optional but recommended for a crispier crust top.
- This recipe works well with either skin-on or skinless salmon fillets.
- Leftovers can be refrigerated and served cold or reheated gently to preserve texture.
