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Herb-Crusted Baked Salmon

Flaky baked salmon under a crisp garlic-herb panko crust — 34g protein, ready in 25 minutes. A foolproof weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets about 6 oz each
  • 1 Tbsp Dijon mustard
  • 1/4 cup panko breadcrumbs
  • 2 Tbsp fresh parsley chopped
  • 1 Tbsp fresh dill chopped
  • 2 garlic cloves minced
  • 1 Tbsp olive oil
  • 1/2 lemon zested
  • 1/4 tsp salt
  • black pepper to taste

Method
 

  1. Heat oven to 400°F (205°C). Line a baking sheet with parchment. Pat the salmon dry and season with salt and pepper.
  2. Brush the tops with Dijon. In a bowl, mix the panko, parsley, dill, garlic, olive oil, and lemon zest.
  3. Press the panko mixture onto each fillet.
  4. Bake 12–15 minutes, until the crust is golden and the salmon flakes / reaches 125–130°F. Serve with lemon wedges.

Notes

Nutrition per fillet (approximate): 340 calories, 34g protein, 6g carbs, 19g fat. No fresh herbs? Use 1 tsp each dried. Thinner fillets cook faster — start checking at 10 minutes. Bake skin-side down with the crust on top. Air-fryer option: 380°F for about 10 minutes.