Healthy Herb‑Crusted Salmon
An herby breadcrumb crust keeps this baked salmon moist while adding crunch. This elegant yet simple preparation features fresh herbs and lemon zest that create a flavorful, textured topping. It's a healthy, impressive dish that looks restaurant-quality but comes together in just 25 minutes.
Ingredients
- 4 salmon fillets
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped mixed herbs (parsley, dill, chives)
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- Salt and pepper
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl mix the panko, chopped herbs, lemon zest, olive oil, salt and pepper until crumbly.
- Place the salmon fillets on the prepared baking sheet. Press the herb mixture evenly over the top of each fillet.
- Bake for 12–15 minutes until the crust is golden and the salmon flakes easily.
- Serve with lemon wedges.
Equipment Needed
- Baking sheet
- Parchment paper
- Small mixing bowl
- Fork or spoon
- Chef's knife and cutting board
Tips & Variations
- Toast breadcrumbs first: For extra crunch, toast panko in a dry skillet over medium heat for 2-3 minutes before mixing with herbs.
- Press firmly: Press the herb mixture firmly onto the salmon to help it adhere during baking.
- Add Dijon mustard: Brush salmon with Dijon mustard before adding the crust to help it stick and add flavor.
- Herb combinations: Try different herb combinations like tarragon and chives, or cilantro and lime zest for variety.
- Add nuts: Mix in finely chopped almonds, pecans, or walnuts for extra texture and healthy fats.
- Make it gluten-free: Use gluten-free panko or crushed rice crackers instead of regular breadcrumbs.
Nutritional Information
Per serving (1 fillet):
- Calories: 305
- Protein: 35g
- Fat: 14g (Saturated: 2g)
- Carbohydrates: 8g
- Fiber: 1g
- Omega-3 Fatty Acids: 2.1g
- Sodium: 240mg
High in protein and omega-3s with minimal calories from the light breadcrumb crust. Fresh herbs provide antioxidants and vitamins.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days. The crust will soften slightly but remains flavorful.
Freezer: Freeze cooked salmon for up to 2 months, though the crust texture may soften upon thawing.
Reheating: Reheat in a 350°F (175°C) oven for 10 minutes to restore some crispness to the crust. Avoid microwave if possible as it makes the crust soggy.
Serving cold: This salmon is also delicious served cold or at room temperature on salads.
Serving Suggestions
This herb-crusted salmon pairs beautifully with:
- Vegetables: Roasted asparagus, green beans, Brussels sprouts, or glazed carrots
- Starches: Garlic mashed potatoes, wild rice, quinoa, or roasted baby potatoes
- Salads: Arugula salad with lemon vinaigrette, Caesar salad, or mixed greens
- Grains: Couscous, farro, or cauliflower rice for low-carb option
- Sauces: Lemon butter sauce, tzatziki, or light cream sauce
Recipe Notes
Fresh vs dried herbs: Fresh herbs are essential for this recipe. Dried herbs won't provide the same bright flavor and moisture.
Panko vs regular breadcrumbs: Panko creates a lighter, crunchier crust than regular breadcrumbs. It's worth seeking out.
Don't overbake: Watch the crust color. If it's browning too quickly, tent with foil for the last few minutes.
Make ahead tip: Prepare the herb mixture up to 24 hours in advance and store refrigerated. Apply just before baking.
Scaling up: This recipe doubles or triples easily for entertaining. Just use a larger baking sheet and give fillets space.
Budget-friendly: This recipe makes salmon look and taste expensive with inexpensive ingredients like breadcrumbs and herbs.