Herbs and panko bread crumbs transform a simple salmon filet into a delicious, 30 minute dinner. It’s so easy to prepare and cook this flaky herb-crusted salmon, that it’s sure to become a fast favorite.
This recipe was originally published on April 2, 2014, and was republished in December 2021 to add better quality photos, re-test the recipe, and add more helpful tips.
Salmon is a popular fish in our house. It’s so quick and easy to cook, and even easier to get creative with – salmon works with so many great flavors!
I’ve shared lots of tasty ways to prepare it, and this herb-crusted salmon is definitely up there with our favorites. Panko breadcrumbs are key, they give the fish a crunchy crust that is so good with herbs and aromatics mixed into it.
What you get is a quick-cooking entree that pairs beautifully with sides like my creamy, easy white bean mash or a fresh salad, and can even be enjoyed across multiple seasons.
Why you’ll love this recipe
- Prep and cooking time take less than 30 minutes.
- Easy enough to cook for a few but also impressive enough for a dinner party.
- It’s hands off cooking once it’s in the oven, leaving you plenty of time to bring dinner together.
- Can be paired with seasonal sides and salads in spring or summer.
The perfect blend of fresh herbs, aromatics, and seasonings come together to make this panko-crusted salmon a meal that’s packed with flavor. Here’s my perfect list of ingredients and best suggestions for substitutions.
- Salmon filet – the recipe calls for a 1 pound filet, but you can easily increase or reduce depending on the crowd you’re serving.
- Dijon mustard – This is how the crust adheres to the fish, and it adds a zingy flavor.
- Salt & pepper – both to your tastes.
- Panko bread crumbs – these provide key texture, I don’t recommend substituting if you can get them, but crushed crackers would be the next best bet.
- Onion – any color, finely minced.
- Fresh herbs – minced parsley, dill and thyme make my ideal combination.
- Lemon zest – We need just the zest, so use the juice to help make my lemon tofu cheesecake bites for dessert!
- Oil – Olive oil is best for flavor.
All three of the herbs here are warm weather growers, so you can usually find them pretty easily in the spring and summer at your local markets, or even year around at some grocery stores. But a good rule of thumb if you can only get dried herbs is to use one third of the amount as a substitute.
This herb-crusted salmon is so easy to make, all you need is your oven preheated to 400°F, a foil-lined baking sheet, and a bowl to mix everything together.
Place your fish on the foil skin side down and sprinkle it with salt and pepper. Then, in a bowl, combine everything but the mustard. Stir until the olive oil has moistened the crumb mixture evenly.
Then just give the salmon a coat of Dijon and press the herb crust mixture on top gently so it has an even layer across the surface. Bake for 15 to 18 minutes until the fish is flaky. Depending on how much fish you’re cooking, you might need to adjust the time.
That’s it, really! Tender, flaky salmon with a crunchy, herb studded crust that everyone will love. Salmon even stores pretty well, so any leftovers can be placed in the fridge for 3 to 4 days, but the crust will lose some crunch over time.
I hope you enjoy this crunchy herb-infused panko-crusted salmon. I highly recommend trying out my white bean mash on the side, especially since it’ll only take 5 minutes to throw together while the fish bakes! And of course, be sure to check out my other salmon recipes for dinner on other nights.
- Salmon and Wild Rice Casserole
- Teriyaki Salmon with Soba Noodles
- Baked Pesto Salmon with Tomatoes
- Spicy Broiled Korean Salmon
- Bourbon Glazed Salmon
- Bourbon Pecan Crusted Salmon
- Salmon Wellington
Baked Panko and Herb-Crusted Salmon
- 4 (6 oz. (170g) each) salmon fillets , skin on
- 1 tablespoon Dijon mustard
- salt and black pepper , to taste
- 3/4 cup panko bread crumbs
- 1 teaspoon minced garlic
- 2 tablespoons fresh parsley , chopped
- 1 tablespoon fresh dill , chopped
- 1 tablespoon fresh thyme leaves , chopped
- zest of 1 lemon
- 2 1/2 tablespoons olive oil
- Preheat oven to 400°F (200°C). Set the salmon on a parchment paper lined baking sheet skin side down. Season with salt and pepper.
- In a medium bowl, mix together the panko, garlic, parsley, dill, thyme and lemon zest. Add the olive oil and stir until the crumbs are evenly coated.
- Brush the top of the salmon with mustard and top with crumb mixture, pressing gently to adhere.
- Bake for 15-18 minutes, or until the fish flakes easily with a fork.