Herb Crusted Salmon Dill (Printable)

Tender salmon fillets topped with a vibrant herb crust of dill, parsley, and chives for a light, elegant meal.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Herb Crust

05 - ½ cup fresh dill, finely chopped
06 - ¼ cup fresh parsley, finely chopped
07 - 2 tablespoons fresh chives, finely chopped
08 - ½ cup gluten-free breadcrumbs or panko
09 - 2 teaspoons lemon zest
10 - 2 tablespoons grated Parmesan cheese (optional)
11 - 2 tablespoons olive oil
12 - 1 garlic clove, minced

→ To Serve

13 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry, place on baking sheet, brush each with olive oil, then season with salt and black pepper.
03 - In a bowl, combine dill, parsley, chives, breadcrumbs, lemon zest, Parmesan (if using), olive oil, and minced garlic until evenly moistened.
04 - Press the herb mixture evenly over the top of each salmon fillet, covering completely.
05 - Bake for 12 to 15 minutes or until the salmon is cooked through and the herb crust is golden and crisp.
06 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The herb crust stays crispy while the salmon beneath stays buttery and tender, giving you textural contrast in every bite.
  • It looks restaurant-worthy but comes together in less time than ordering takeout.
  • Works beautifully whether you're cooking for yourself or impressing guests on short notice.
02 -
  • Damp herb crusts will slide right off during baking; make sure the breadcrumb mixture is moist enough to stick but not wet or it becomes mushy instead of crispy.
  • Salmon fillets cook fast—set a timer and don't walk away, because the difference between perfectly cooked and overdone is literally one minute.
03 -
  • Make the herb mixture up to an hour ahead and store it in the fridge; it actually gets easier to press onto the salmon when it's cold and firm.
  • Use a fish spatula or offset spatula to transfer the fillets—it slides under the crust and salmon without breaking either apart.

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