This herb crusted salmon is a dish that is sure to impress! The succulent fish is coated in a seriously delicious mix of herbs, parmesan, and crisp breadcrumbs, then baked to perfection. The flavors are incredible and will have everyone asking for seconds!
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Salmon is such a wonderful fish - it's healthy, easily adaptable, and absolutely delightful! My herb crusted filet of salmon recipe is one of my favorite ways to prepare it. Not to mention, it is a pretty darn good herb crusted salmon cheesecake factory copycat! I love recreating well-loved restaurant dishes at home, and this one definitely hits the spot.
Salmon with an herb crust dish is so easy to make but looks and tastes like you've slaved over it for hours! The herby breadcrumb coating gives the salmon a lovely flavor and texture, while the parmesan adds a delicious salty edge. Don't even get me started on the combination of the lemon zest and dijon mustard - honestly, mindblown!
Why You'll Love Herb Crusted Salmon
- No prep work needed. I love recipes that don't require much effort to put together, and this salmon with an herb crust is one of those. All you need to do is combine the breadcrumb mixture and coat the salmon; then, the oven does the rest of the work!
- A family-friendly meal. My salmon with an herb crust is a brilliant way to introduce fish to kids! The breadcrumbs make it nice and crispy, and the parmesan adds a lovely cheesy flavor. Serve with some roasted veggies on the side, and you've got a healthy and tasty meal that everyone will enjoy.
- Perfect for any occasion. Herb crusted salmon is perfect for anything from a casual get-together to a formal dinner party. Trust me; you'll be happy to have this one in your back pocket!
Ingredients For Herb Crusted Filet Of Salmon
- Panko bread crumbs
- Parmesan
- Parsley
- Garlic powder
- Salt
- Dill
- Rosemary
- Red pepper flakes
- Dijon mustard
- Butter
- Lemon zest
- Salmon filets
- Olive oil
For the exact amounts needed, please see the recipe card below.
Instructions For Salmon With An Herb Crust
- Preheat oven to 450ºF.
- Combine the panko, parmesan cheese, spices, and herbs. Mix well and set aside.
- Combine the dijon mustard, butter, and lemon zest.
- Place the salmon filets on a lined baking sheet.
- Spread the mustard mixture evenly over the top of the salmon.
- Spread the panko mixture even over the salmon, pressing it down lightly into the mustard mixture.
- Drizzle the tops with olive oil.
- Bake for 11-14 minutes if using fresh filets, 15-18 minutes if using frozen. The salmon will register 135-145ºF on an instant-read thermometer when it is finished cooking.
This herb crusted filet of salmon goes well with so many different side dishes! From homemade white rice to roasted brussel sprouts, there are endless possibilities.
Or, why not go for the full herb crusted salmon cheesecake factory copycat experience, and serve it with mashed potatoes and grilled asparagus?
I have made this recipe with both fresh and frozen salmon, and I honestly can't tell much of a difference! However, if you are using frozen salmon, you will need to cook it for a few minutes longer than if you were using fresh, as shown in the recipe.
Of course! I have used herbs that I feel best compliment the salmon, but you can absolutely change it up to suit your own taste. If you don't like one of the herbs I've used, feel free to leave it out or replace it with something else.
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Herb Crusted Salmon
Equipment
- Thermoworks MK4 Thermapen
Ingredients
- 1 cup panko bread crumbs
- 2 tablespoons parmesan
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon dill
- ¼ teaspoon rosemary
- ⅛ teaspoon red pepper flakes
- 2 tablespoons dijon mustard
- 2 tablespoons butter (softened)
- 1 tablespoon lemon zest
- 4 salmon filets (fresh or frozen)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 450ºF.
- Combine the panko, parmesan cheese, spices, and herbs. Mix well and set aside.
- Combine the dijon mustard, butter, and lemon zest.
- Place the salmon filets on a lined baking sheet.
- Spread the mustard mixture evenly over the top of the salmon.
- Spread the panko mixture even over the salmon, pressing it down lightly into the mustard mixture.
- Drizzle the tops with olive oil.
- Bake for 11-14 minutes if using fresh filets, 15-18 minutes if using frozen. The samlon will register 135-145ºF on an instant read thermometer when it is finished cooking.
Alli
Awesome flavor!