Lemon Herb Roasted Salmon

How to Make Lemon Herb Roasted Salmon

1. 1

   Step 1: Preheat and season

   Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly brush with 1 tablespoon olive oil. Pat the salmon dry, place skin-side down on the sheet, and season lightly with kosher salt and black pepper.

   For this step

   • 24 ozsalmon fillets (about 6 oz / 170 g each), skin on or off
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Make the lemon-herb crumb topping

   In a bowl combine panko, grated Parmesan, chopped parsley, dill, chives, minced garlic, lemon zest, melted butter, and the remaining 1 tablespoon olive oil. Mix until evenly moistened — the mixture should hold together when pressed.

   For this step

   • 1/2 cuppanko breadcrumbs
   • 1/4 cupgrated Parmesan
   • 2 tbspfresh parsley, chopped
   • 2 tbspfresh dill, chopped
   • 1 tbspfresh chives, chopped
   • 1 clovegarlic, minced
   • 1 tsplemon zest (about 1 lemon)
   • 1 tbspunsalted butter, melted
   
3. 3

   Step 3: Assemble the crust

   Brush the top of each fillet with a thin layer of Dijon mustard. Press the herb-crumb mixture onto the mustard-coated tops so it adheres in an even layer. Leave a little space around the edges if you like a crisp margin.

   For this step

   • 1 tspDijon mustard (for brushing)
   
4. 4

   Step 4: Roast and finish

   Roast in the preheated oven for 10–12 minutes, until the salmon is opaque through most of the fillet and flakes easily with a fork (internal temp ~125–130°F / 52–54°C for medium). For a crisper topping, switch the oven to broil for 1–2 minutes — watch closely to avoid burning.
   
5. 5

   Step 5: Rest and serve

   Remove from oven and let rest for 2 minutes. Serve each fillet with lemon wedges for squeezing over the fish.

   For this step

   • 1 wholelemon wedges, for serving
   

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly brush with 1 tablespoon olive oil. Pat the salmon dry, place skin-side down on the sheet, and season lightly with kosher salt and black pepper.
2. In a bowl combine panko, grated Parmesan, chopped parsley, dill, chives, minced garlic, lemon zest, melted butter, and the remaining 1 tablespoon olive oil. Mix until evenly moistened — the mixture should hold together when pressed.
3. Brush the top of each fillet with a thin layer of Dijon mustard. Press the herb-crumb mixture onto the mustard-coated tops so it adheres in an even layer. Leave a little space around the edges if you like a crisp margin.
4. Roast in the preheated oven for 10–12 minutes, until the salmon is opaque through most of the fillet and flakes easily with a fork (internal temp ~125–130°F / 52–54°C for medium). For a crisper topping, switch the oven to broil for 1–2 minutes — watch closely to avoid burning.
5. Remove from oven and let rest for 2 minutes. Serve each fillet with lemon wedges for squeezing over the fish.