Herb Crusted Salmon Recipe: Seaside Symphony

So, tonight’s the night—well, not a date night, just a cozy dinner with a friend. And with the weather being just right, I think it’s the perfect excuse to whip up something special. You know how it is when the ambiance is perfect!

I’ve been on a bit of a meat spree lately, so I decided to go for something healthier this time while still getting that protein fix. I’m thinking about salmon.

Herb crusted salmon recipe
Salmon in the crust recipe – herb crusted salmon

I’ve done the Honey Glazed Salmon before, but tonight, I’m feeling something fresher like a little herb to elevate the dish – Herb Crusted Salmon with a touch of dill. For the drink, I decided to go with Bellini – a perfect peach cocktail.

So, wish me luck, and here’s salmon with a herb crust recipe – a fantastic dinner!

Herb-Crusted Salmon with Dill Sauce

Herb-crusted filet of salmon – Perfect for a stress-free yet impressive holiday meal.
Total Time 30 minutes
Course Main Course
Cuisine American, European
Servings 4
Calories 350 kcal

Ingredients
  

For the salmon

  • 4 salmon fillets
  • 2 tbsp olive oil
  • 1/2 cup breadcrumbs
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 2 cloves garlic minced
  • Salt and pepper to taste

For the dill sauce

  • 1/2 cup Greek yogurt
  • 1 tbsp fresh dill chopped
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C).
  • In a bowl, mix breadcrumbs, parsley, dill, garlic, salt, and pepper for the crust.
  • Rub salmon fillets with olive oil and coat with the herb mixture.
  • Place fillets on a baking sheet and bake for 15-18 minutes or until the salmon flakes easily.
  • While salmon is baking, mix all the dill sauce ingredients in a bowl.
  • Serve the baked crusted salmon with a dollop of dill sauce on top.
Keyword Christmas, dinner, holiday, homemade, seafood
Johanna Cleveland
About the author
Kate

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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