Herb-Crusted Baked Salmon with Lemon

An herb-coated salmon side dish with a crisp breadcrumb topping and a lemon finish. The fish bakes quickly at high heat so the crust browns while the salmon stays moist and flakes cleanly. It works as a protein-forward side alongside salads, grains, or roasted vegetables.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 40 g breadcrumbs fine, plain
• 8 g fresh parsley finely chopped
• 4 g fresh dill finely chopped
• 2 cloves garlic minced
• 2 g lemon zest finely grated
• 12 ml olive oil divided
• 2 g kosher salt divided
• 2 g black pepper freshly ground
• 1 g smoked paprika optional
• 680 g salmon fillets skinless if possible, patted dry
• 10 ml olive oil divided
• 3 g kosher salt divided
• 1 piece lemon cut into wedges

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Oven fully preheated and pan lined.
2. In a medium bowl, combine the breadcrumbs, parsley, dill, garlic, lemon zest, 12 ml olive oil, 2 g salt, black pepper, and the smoked paprika if using. The mixture looks evenly moistened and herb-speckled.
3. Pat the salmon dry and place the fillets on the lined baking sheet. Brush the tops with the remaining 10 ml olive oil and season with the remaining 3 g salt. Salmon is lightly coated and evenly seasoned.
4. Press the herb-breadcrumb mixture onto the top of each fillet in an even layer. Leave the sides and bottom bare so the crust stays on the fish. Each fillet has a visible crust on top.
5. Bake for 10 to 12 minutes, until the topping is lightly browned and the salmon flakes when pressed with a fork and reaches 63°C at the thickest part. Salmon flakes easily and the crust is golden at the edges.
6. Transfer the salmon to plates and serve immediately with lemon wedges. Lemon wedges are on the plate and the fish is fully cooked.