Herb Crusted Salmon With Dijon – Simple, Bright, and Flavorful

This Herb Crusted Salmon with Dijon is the kind of meal that tastes restaurant-worthy but comes together on a busy weeknight. The crust is crisp, the salmon stays tender, and the Dijon adds just the right punch. You get freshness from herbs, warmth from garlic, and a squeeze of lemon to finish it off.

It’s quick to prep, fast to bake, and easy to clean up afterward. If you want a dependable recipe that feels special without being fussy, this is it.

What Makes This Special

This recipe balances rich and bright flavors. The Dijon brings tang and depth, while fresh herbs and lemon keep everything lively.

The crust gives texture without deep frying or heavy breading.

It’s also flexible. You can use whatever tender herbs you have and adjust the heat with red pepper flakes. Plus, it’s a one-pan bake, so you’ll spend more time enjoying dinner and less time washing dishes.

Most importantly, it’s hard to mess up.

With a few simple cues—like watching for opaque flesh and gentle flaking—you’ll pull tender, perfectly cooked salmon from the oven every time.

What You’ll Need

• 4 salmon fillets (about 6 ounces each), skin-on or skinless
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil (plus more for the pan)
• 1 teaspoon honey (optional, for balance)
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 2 tablespoons grated Parmesan (optional but delicious)
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped (or use chives, tarragon, or basil)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 garlic clove, minced
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• Lemon wedges, for serving

Step-by-Step Instructions

1. Preheat and prep the pan. Heat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. This helps the salmon release cleanly and keeps the crust intact.
2. Pat the salmon dry. Use paper towels to remove surface moisture.

   Dry fish grabs the crust better and browns more evenly. Season both sides with salt and pepper.

3. Mix the Dijon base. In a small bowl, stir together the Dijon, olive oil, and honey. The honey is optional, but it smooths out the mustard’s tang and helps the crust stick.
4. Make the herb crust. In another bowl, combine panko, Parmesan, parsley, dill, thyme, garlic, lemon zest, red pepper flakes, a pinch of salt, and a few grinds of pepper.

   Drizzle with a teaspoon of olive oil and toss to coat so the crumbs toast nicely.

5. Coat the salmon. Place the fillets on the prepared sheet, skin-side down if using skin-on. Brush the Dijon mixture over the top of each piece. Press the herb crumb mixture evenly on top, packing it gently so it adheres.
6. Bake. Cook for 10–14 minutes, depending on thickness.

   Salmon is done when it flakes with gentle pressure and looks mostly opaque. For medium, aim for an internal temperature of about 125–130°F (52–54°C); for well done, 140°F (60°C).

7. Broil for a minute (optional). If you want extra color, switch to broil for 1 minute at the end. Watch closely so the crust doesn’t burn.
8. Finish and serve. Let the salmon rest for 2 minutes.

   Squeeze lemon over the top and serve with a simple side like roasted asparagus, a mixed greens salad, or garlic mashed potatoes.

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 2 days. The crust will soften, but the flavor stays great.
• Reheat: Warm gently at 275°F (135°C) for 8–12 minutes, just until heated through. Avoid microwaving if possible—it can make the fish chewy.
• Freezer: Cooked salmon can be frozen for up to 2 months, but the crust loses its crunch.

  Wrap tightly and thaw overnight in the fridge before reheating.

• Meal prep tip: Enjoy leftovers flaked into a salad with lemon and olive oil or tucked into a grain bowl with quinoa and roasted veggies.

Health Benefits

• Omega-3 fats: Salmon is rich in EPA and DHA, which support heart, brain, and eye health and help manage inflammation.
• High-quality protein: Each serving delivers a satisfying dose of protein to keep you full and support muscle repair.
• Herbs and garlic: Fresh herbs provide antioxidants and bright flavor without added calories or sodium.
• Smart fats: A small amount of olive oil helps with vitamin absorption and adds a pleasant richness without heaviness.

Pitfalls to Watch Out For

• Wet fillets: If you skip drying the salmon, the crust won’t stick. Pat dry thoroughly before seasoning.
• Overcooking: Salmon turns dry and chalky if baked too long. Start checking early, especially with thinner fillets.
• Uneven thickness: If your fillets vary in size, pull the thinner pieces a few minutes earlier or fold the thin end under for even cooking.
• Over-salted crust: Parmesan is salty.

  Taste your crumb mixture and season lightly to avoid an overly salty bite.

• Skimping on lemon: A final squeeze of citrus brightens everything. Don’t skip it.

Variations You Can Try

• Gluten-free: Use gluten-free panko or crushed almond meal. Add a touch more olive oil to help it crisp.
• No Parmesan: Skip the cheese and add extra lemon zest and a teaspoon of capers for a salty pop.
• Herb swap: Try basil and tarragon in summer, or rosemary and chives in cooler months.

  Keep flavors fresh and balanced.

• Spice it up: Add smoked paprika or a pinch of cayenne to the crumbs for warmth and color.
• Sheet-pan dinner: Roast asparagus, broccolini, or halved baby potatoes on the same tray. Start the potatoes 10–15 minutes earlier, then add salmon.
• Air fryer: Cook at 390°F (200°C) for 7–10 minutes, depending on thickness. Check early to avoid overcooking.
• Maple-Dijon twist: Swap honey for maple syrup and add a sprinkle of toasted pecans to the crust.

FAQ

Can I use frozen salmon?

Yes.

Thaw it in the fridge overnight or under cold running water in the sealed package. Pat very dry before adding the Dijon and crust to ensure it sticks and browns well.

Do I have to use fresh herbs?

Fresh herbs taste best here, but you can use dried in a pinch. Use about one-third the amount of dried herbs, and add extra lemon zest to keep the flavor bright.

What’s the best type of salmon for this recipe?

Atlantic or responsibly farmed salmon is rich and forgiving, while wild sockeye is leaner and cooks faster.

Choose fillets of similar thickness for even baking.

How do I know when the salmon is done without a thermometer?

Press the top gently with a fork. If it flakes easily and the center looks mostly opaque with a slight gloss, it’s ready. Pull it a bit early rather than late; it will finish cooking as it rests.

Can I make this dairy-free?

Yes.

Skip the Parmesan and add more herbs and a tablespoon of finely chopped nuts or seeds for texture. A drizzle of olive oil helps the crumbs brown.

What sides pair well with this?

Light, bright sides work best: roasted asparagus, sautéed green beans, lemony couscous, herbed quinoa, or a crisp salad with a mustard vinaigrette.

Will the skin get crispy?

Not with this crusted, oven-baked method. If you want crispy skin, sear the salmon skin-side down in a hot skillet for 3–4 minutes first, then top with crust and finish in the oven.

Can I make the crust ahead?

Yes.

Mix the dry crust ingredients and refrigerate for up to 24 hours. Add lemon zest and olive oil right before using to keep it fresh and crunchy.

Wrapping Up

Herb Crusted Salmon with Dijon is a simple way to bring big flavor to your dinner table. It’s quick to assemble, cooks in minutes, and feels special without extra work.

Keep the method the same, swap in herbs you love, and don’t forget that final squeeze of lemon. With a crisp crust and tender fish, this one is a keeper for weeknights and guests alike.