Herb-Crusted Baked Salmon
Ingredients
- 1 large salmon fillet, about 2 lbs, skin-on or skinless
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup panko breadcrumbs
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- 3 tablespoons unsalted butter, melted
Instructions
- Position an oven rack in the center and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Let salmon rest at room temperature for 15-20 minutes. Pat the fillet completely dry with paper towels and place it on the prepared baking sheet.
- Brush the salmon with olive oil, then season with salt and pepper. Spread the Dijon mustard in a thin, even layer over the top.
- In a bowl, combine panko, parsley, dill, garlic, and lemon zest. Pour in the melted butter and mix with a fork until evenly moistened.
- Gently press the herb crust mixture onto the top of the salmon in an even layer.
- Bake for 12-18 minutes, until the crust is golden brown and a thermometer inserted into the thickest part reads 125-130°F.
- Remove from the oven and let it rest for 5 minutes before serving with fresh lemon wedges.
Notes
Using a digital thermometer is the most reliable way to ensure perfectly cooked, juicy salmon. Pull it from the oven at 125°F for perfect medium-rare.