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This herb crusted salmon will become your new favorite baked salmon recipe! A delicious parmesan herb crust coats the outside of tender, flaky salmon on a sheet pan with veggies for a complete meal in 30 minutes.
Salmon is my favorite fish because it’s quick and healthy. But boring baked salmon is something you won’t see around here if you couldn’t tell by this salmon pesto pasta or honey garlic salmon bowls.
Bake salmon until the internal temperature reaches 135 for silky, buttery salmon that flakes with a fork. Add the golden brown crust with tons of fresh herbs and you have an easy salmon dish with tons of flavor!
But, I had to take it one step further, because I love sheet pan meals. I added crispy potatoes and carrots to bake alongside the salmon for an easy and healthy meal your whole family will love.
Ingredients You Need
Here are the simple ingredients for this herb crusted salmon. Jump down to the recipe card for exact measurements.
- Bread Crumbs: It turns golden and crunchy in the oven! Use gluten-free if needed.
- Salmon: Salmon fillets are rich in omega-3s, protein, vitamins, and minerals. I prefer wild-caught salmon.
- Parmesan cheese: Holds the crust mixture together. Substitute with nutritional yeast.
- Seasonings: Garlic, parsley, and dill.
- Lemon: A nice touch of citrus to balance flavors.
- Unsalted butter: Use vegan butter if needed.
- Baby Yukon gold potatoes: They’re gold and buttery, just like the inside of the salmon when it’s cooked.
- Carrots: The cook time will vary based on the size carrots you use. Make sure they’re uniform in size so they cook evenly.
- Olive oil: You can substitute it with avocado oil.
- Seasoning: Kosher salt, fresh cracked black pepper, garlic powder, garlic, and dried dill.
How to Make Herb Crusted Salmon
Here are the simple steps with photos of how to make salmon with an herb crust. Jump to the recipe card for printable instructions and a video.
- Roast the potatoes and carrots: Add the potatoes and carrots to a large baking sheet. Drizzle with a little olive oil and seasonings and toss to coat. Roast at 425°F for 15 minutes.
- Mix the herb topping: While they’re baking, combine the breadcrumbs, melted butter, garlic, parsley, fresh dill, lemon zest, and parmesan cheese in a small bowl.
- Add salmon to the pan: Remove the veggies from the oven and toss them quickly, pushing them to the outer edges of the sheet pan. Add the salmon fillet to the center of the pan and brush the salmon with melted butter.
- Bake the salmon: top it with the prepared herb mixture, pressing down gently to help it stick to the salmon. Bake again for 12-17 minutes or until the center of the salmon reaches 135-140°F. The carrots and potatoes should be golden brown.
What Herbs Taste Good with Salmon?
Salmon is a versatile fish that pairs well with a variety of herbs, enhancing its flavor and adding freshness. I love to serve salmon with fresh herbs like dill, parsley, tarragon, thyme, rosemary, basil, or sage.
How Long to Bake Salmon?
After testing many salmon recipes cooked in the oven, I’ve mastered baking salmon in the oven. So much so that I created a guide on how long to bake it. I prefer baking salmon at a higher temperature for a shorter period of time and using an instant read thermometer to pull it out of the oven when it reaches 130-135°F. H
Here are general cook times for 4-ounce salmon filets at 425° depending on your preferred level of doneness. Cook times may vary depending on the size of the salmon fillet.
- Rare Salmon: 8-10 minutes (120°F or less)
- Medium-Rare Salmon: 10-12 minutes(120-130°F)
- Medium Salmon: 12-14 minutes (130-140°F) (what I recommend!).
- Well-Done Salmon: 16-20 minutes (145°F or more, please don’t do this).
What to Serve with Herb Crusted Salmon
I built in an automatic side dish by making this a sheet pan meal! You can easily swap out any of the vegetables with others like bell peppers, broccoli, or zucchini. You can omit the roasted veggies and try another side:
- Crispy balsamic brussels sprouts
- Roasted mini peppers
- Roasted root vegetables
- Shaved brussel sprout salad
- Tomato cucumber avocado salad
- Roasted rainbow carrots
- Roasted broccoli and carrots
You can also browse all of my side dishes, especially my vegetable side dishes!
How to Store
Store leftover salmon in an airtight container in the fridge for up to 3 days. Warm it up in the air fryer or place it all on the same baking tray in the oven until heated through. You can also enjoy it cold on top of a salad!
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Herb Crusted Salmon
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Ingredients
Potatoes and Carrots
- 1 pound baby Yukon gold potatoes halved
- 1 pound carrots peeled, halved and cut into thin 3-inch strips (Note 1)
- 2 tablespoons olive oil
- 1 teaspoon EACH: kosher salt, garlic powder
- 2 cloves minced garlic
- 1/2 teaspoon dried dill
Herb Crusted Salmon
- 1/3 cup plain bread crumbs or Panko bread crumbs gluten-free if needed (Note 2)
- 4 cloves minced garlic
- 1/4 cup fresh parsley finely chopped
- 3 Tablespoons fresh dill finely chopped, plus more to garnish
- Zest from 1/2 lemon (about 2 teaspoons)
- 1/3 cup parmesan cheese
- 4 (5-6 ounce) salmon filets (Note 3)
- 3 Tablespoons melted unsalted butter or vegan butter divided
Instructions
- Preheat the oven to 425°F. Add the halved potatoes and carrots to a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, minced garlic, and dried dill and toss to coat. Bake the potatoes and carrots in the preheated oven for 15 minutes.1 pound baby Yukon gold potatoes, 1 pound carrots, 2 tablespoons olive oil, 1 teaspoon EACH: kosher salt, garlic powder, 2 cloves minced garlic, 1/2 teaspoon dried dill
- While they’re baking, prepare the herb topping. Combine the bread crumbs, melted butter, minced garlic, fresh parsley, fresh dill, lemon zest, and parmesan cheese in a medium bowl.1/3 cup plain bread crumbs or Panko bread crumbs, 4 cloves minced garlic, 1/4 cup fresh parsley, 3 Tablespoons fresh dill, Zest from 1/2 lemon, 1/3 cup parmesan cheese
- Remove the potatoes and carrots from the oven and toss them quickly, pushing them to the outer edges of the pan to make room for the salmon filets in the center.4 (5-6 ounce) salmon filets, 3 Tablespoons melted unsalted butter or vegan butter
- Add the salmon fillet to the center of the pan. Brush them with melted butter. Top them with the prepared bread crumb and herb mixture, pressing down gently to help it stick to the salmon. Do your best to cover the entire filet evenly.
- Bake again for 12-17 minutes or until the center of the salmon reaches 135-140°F, with a target temperature of 145°F while it rests and the carrots and potatoes are golden brown. The cooking window is large because the length of time will depend on the size of the salmon filets. It took about 16 minutes for the filets in these images to reach 140°F in the thickest part of the salmon.
- While the salmon is cooking, mix the dill sauce ingredients together. Spoon the sauce over the potatoes and carrots before serving.
Notes
Video
Equipment
- Large rimmed sheet pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is beyond delicious!!!
Thank you, Sally!
Delicious!! My husband who dislikes salmon loved it. Best salmon he has ever had. I forgot to make the creamy dill sauce and it was still so good. I added the melted butter to the breadcrumb mixture rather than brushed on the salmon and think that worked out well. Loved this recipe!
Can I use Trout instead? Not a fan of salmon