lemon herb-crusted salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This herb crusted salmon is coated with homemade breadcrumbs and slow-baked for moist and perfectly tender salmon. Ready in 30 minutes!

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


  • 2 tbsp unsalted butter, melted
  • 1 anchovy, minced
  • 1 garlic clove, minced
  • 1 1/2 cup fresh bread crumbs
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup minced mixed fresh herbs (such as parsley, thyme, dill, tarragon)
  • Zest of 1 lemon
  • 1 tbsp mayonnaise
  • 1 tbsp dijon
  • 4-6 oz salmon filets (or a 2 lbs side of salmon)
  • Lemon wedges, for serving


  1. Preheat oven to 325°F. Line a baking sheet with foil and set aside.
  2. Melt butter in a medium skillet over medium heat. Stir in anchovy and cook until dissolved. Add garlic and cook until fragrant, about 30 seconds. Add bread crumbs and season with salt and pepper. Cook, stirring often, until starting to dry and turn golden brown, about 10 minutes.
  3. Remove from heat and stir in herbs and lemon zest. Set aside.
  4. In a small bowl, mix mayonnaise and Dijon. Season salmon with salt and pepper and place, skin-side down, on the prepared baking sheet. Spread mayonnaise mixture evenly over the surface of the salmon. Scatter bread crumbs on top, pressing down gently to adhere.
  5. Bake until the fish is cooked through and the crumbs are evenly browned, 15- 20 minutes depending on the thickness. Let rest 5 minutes, then transfer to a platter. Serve with lemon wedges for squeezing on top.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.