This Baked Salmon recipe is tender, full of flavor and topped with a Parmesan herb crust! A little lemon juice, a bit of butter, fresh garlic and herbs, and a delicious crunchy Panko crust create an oven baked salmon recipe that is as delicious as it is stunning!
Love salmon? Check out this simple Baked Salmon In Foil or Baked Salmon with Honey Dijon Glaze for more variations!
Baked Salmon Recipe
This has to be my favorite baked salmon recipe. It’s simple, but really packs a ton of flavor using fresh herbs like thyme, chives and parsley. The minced garlic and fresh lemon juice combine for a tart and savory combination, and of course the buttery breadcrumbs seal everything in adding a crunchy coating to an amazingly moist salmon.
Simply coat and bake for an easy and light dinner. Swap out the herbs for different combinations each time or keep the tried and true flavors. Leftovers stay fresh for 3 days so you can easily use this recipe as a meal prep lunch for the week as well!
Why You’ll Love This Oven Baked Salmon
If you are a salmon lover, this recipe is a must try! It adds extra flavor and texture that takes a simple salmon filet to the next level.
- It’s simple. Easy to prep and all you have to do is coat and bake. No worrying about watching a pan or over cooking. This fish comes out moist and perfect every time.
- The herb crust is delectable! The flavors, the texture, the crust really just adds an elevated feel and taste to a simple recipe.
- Flavor and texture. We enjoy salmon about once a week and this crusted salmon adds incredible texture and flavor to an already favorite dish.
What To Serve with Baked Salmon Recipes
- Bacon Wrapped Asparagus
- Whole Roasted Cauliflower
- Broccoli Rice Casserole
- Cheddar Bay Biscuits
- Creamy Cucumber Salad
Baked Salmon Recipe Ingredients
This easy baked salmon recipe is full of flavor and simple to make. The herbed Parmesan panko crust is a delicious addition that adds incredible texture and loads of flavor to this recipe. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- salmon filet – About 3 pounds with the skin-on, bones removed.
- panko bread crumbs – this is the base of the crust and provides a delicious crunchiness.
- Parmesan cheese – totally optional but a delicious addition to the herbed crust.
- herbs – I’m using chives, parsley and thyme but you can use any herbs you like. Dill is always a good choice. Dried parsley can be used in this recipe – sub in about 1 tablespoon.
- garlic – Two cloves, minced (you can add more if you prefer).
- lemon – We are going to be using the juice of the lemon along with the zest. One lemon should do it but you might want additional lemons to be used as a garnish.
- butter – this will help the crust stick to the salmon as well as ensure our crust turns a lovely golden brown.
- optional garnishes – Lemon wedges and fresh parsley.
Consider using homemade, plain breadcrumbs in this recipe. You can also substitute Italian seasoned breadcrumbs but you will likely need to reduce the amount of herbs in the crust mixture.
How To Make Herb Crusted Salmon
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Lay the salmon filet skin side down on the baking sheet. Blot the salmon dry with a paper towel.
- Combine the breadcrumbs, Parmesan, parsley, chives, minced garlic, thyme, and lemon zest in a bowl. Stir until thoroughly combined.
- Add the melted butter and lemon juice to another small bowl and stir to combine.
- Brush half of the butter mixture onto the salmon. Add the remaining butter mixture to the panko mixture.
- Sprinkle the panko mixture onto the salmon, pressing lightly to ensure it coats the filet.
- Bake in the oven for 20 to 25 minutes. The salmon should flake easily and have an internal temperature of 145°F when done.
- Remove from the oven and let the salmon rest for 3 to 5 minutes.
- Serve with lemon wedges and a sprinkle of fresh parsley and enjoy.
If the crust begins to get too brown, you can tent the salmon with foil, reduce the temperature to 400°F for the remaining cooking time and/or move the salmon to a lower rack.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in an oven, air fryer or on the stove top in a skillet with a little extra butter drizzled on the crust to help it regain its crispiness.
Baked Salmon Recipe FAQs
Absolutely but keep in mind the baking time will be reduced.
Absolutely! Maybe you aren’t a thyme fan. Try a little onion, rosemary, or sage. Or for a fun spicy twist, mix in cajun seasoning to your breadcrumb mixture!
The best way to reheat salmon so it doesn’t dry out is in the oven. Heat it slowly and at a low temperature to ensure the fish stays moist and flavorful. Start with an oven at 275 for about 15 minutes. You can also use an air fryer!
Yes you can. Swap in about 1 1/2 tablespoon of Italian seasoning for the fresh herbs or consider using Italian breadcrumbs.
Trish’s Tips and Tricks
- If you notice the herb crust getting too brown while baking, simply tent the salmon with tin foil for the remaining cook time. Reduce the temperature to 400°F and move the tray to a lower rack.
- Add even more Parmesan cheese to the crust for a cheesy version of this dish.
- Thicker pieces of salmon will take longer to cook while thinner pieces take less time. Keep an eye on the internal temperature and adjust your cook time to your needs. If you start with less, you can always add more time.
- You can use dried spices over fresh, use what you have available works just fine. Keep in mind that dried spices are more potent than fresh, so you may need to adjust the amount you use accordingly.
Dive Into These Delicious Seafood Recipes
- Air Fryer Shrimp
- Baked Crab Dip
- Crab Melt
- Honey Walnut Shrimp
- Sheet Pan Shrimp Fajitas
- Shrimp Foil Packets
How To Bake Salmon In The Oven
Baked Salmon with Parmesan Herb Crust
- 3 pound salmon filet skin-on, bones removed
- 1 ½ cups panko bread crumbs
- ½ cup Parmesan cheese grated
- ⅓ cup fresh parsley minced
- 3 tablespoons fresh chives minced (dill is a tasty substitute)
- 2 cloves garlic minced
- 1 tablespoon fresh thyme minced (making sure to remove and use just the leaves from the stems)
- 1 lemon zested
- 6 tablespoons salted butter melted and divided
- 1 ½ tablespoons lemon juice freshly squeezed
- lemon slices or wedges
- fresh parsley
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Place the salmon filet skin side down on the prepared baking sheet. Use a paper towel to blot the salmon dry, absorbing as much moisture as you can.
- Combine the panko breadcrumbs, Parmesan cheese, parsley, chives, garlic, thyme and lemon zest in a small bowl and stir to combine.
- Combine the melted butter and fresh lemon juice in a small bowl and stir to combine.
- Brush half of the butter mixture on top of the salmon.
- Stir the remaining butter mixture into the panko mixture.
- Spoon the panko mixture onto the salmon and press firmly to coat all of the salmon.
- Cook the salmon for 20 to 25 minutes or until the salmon flakes easily and reads 145°F in the center with a meat thermometer.
- If the crust begins to get too brown, you can tent the salmon with foil, reduce the temperature to 400°F for the remaining cooking time and/or move the salmon to a lower rack.
- Remove the salmon from the oven and allow it to rest for 3 to 5 minutes before serving with lemon wedges and minced parsley if desired.
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