Description
A delicious and easy-to-make herb crusted salmon recipe featuring a flavorful crust of breadcrumbs, parmesan cheese, and fresh herbs, baked to perfection for a tender and juicy finish. This recipe is perfect for a healthy weeknight dinner that comes together in just 15 minutes.
Ingredients
Salmon
- 4 - 6 ounces salmon filets (4 pieces)
Herb Crust Mixture
- 2 tablespoons olive oil
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) to ensure it's at the right temperature for baking the salmon evenly.
- Prepare Herb Crust: In a small bowl, thoroughly combine the olive oil, breadcrumbs, grated parmesan cheese, chopped fresh parsley, garlic powder, onion powder, salt, and black pepper to form a moist crumb mixture.
- Coat Salmon Filets: Press the herb crust mixture firmly onto the top of each salmon filet, making sure the crust adheres well for maximum flavor and texture.
- Arrange on Baking Sheet: Place the crusted salmon filets onto a baking sheet lined with aluminum foil and sprayed with non-stick cooking spray to prevent sticking and allow for easy cleanup.
- Bake Salmon: Bake the salmon in the preheated oven for 15 minutes, or until the internal temperature reaches 145ºF (63ºC) and the fish flakes easily with a fork. This ensures the salmon is fully cooked and tender.
Notes
- For best results, use fresh salmon filets that are evenly sized for uniform cooking.
- You can substitute the fresh parsley with dried parsley if fresh is unavailable, but reduce quantity to 1 teaspoon as dried herbs are more concentrated.
- If you prefer a crunchier crust, broil the salmon for an additional 1-2 minutes after baking, but watch carefully to prevent burning.
- Use panko breadcrumbs for a lighter, crispier topping instead of regular breadcrumbs.
- Make sure not to overbake to keep the salmon moist and tender.
