This Herb Crusted Salmon recipe is the perfect fuss-free meal for busy weeknights! Salmon filets are topped with a flavorful breadcrumb-herb mixture and baked to perfection for a quick and easy family-friendly dinner.
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Why You’ll Love This Recipe
- Simple to Make: This herb and breadcrumb salmon recipe requires just a few basic ingredients and comes together easily with minimal prep.
- Easy Cleanup: You only need one bowl to make the topping, and the salmon bakes up on disposable parchment paper, making cleanup a breeze!
- Full of Flavor: Thyme, dill, rosemary, and sage come together to create a flavor-packed topping for this herb crusted filet of salmon.
If you love salmon, check out our citrus glazed salmon, salmon salad bowl, and blackened salmon tacos next.
Ingredients
- Salmon: You’ll need 3-4 salmon fillets to make this sheet pan salmon.
- Breadcrumbs: Italian-style seasoned breadcrumbs add flavor to the herb topping.
- Herbs & Seasonings: I used salt, pepper, thyme, dill, rosemary, and sage to flavor the topping.
- Oil: Use high-quality extra virgin olive oil or avocado oil for the best flavor. This gets mixed with the breadcrumbs to promote browning.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Simply use gluten-free seasoned breadcrumbs to make this herb roasted salmon gluten-free.
- Lemon Herb Crusted Salmon: Rub the fish with a mixture of butter, Dijon mustard, and lemon juice. Then, swap the Italian breadcrumbs for plain Panko crumbs, and add some grated Parmesan along with the herbs.
- Try Different Herbs: Replace the thyme, dill, rosemary, and sage with a blend of oregano, basil, and parsley to change up the flavor.
How to Make This Easy Sheet Pan Salmon
To get started making this herb salmon recipe, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Step 1: Prepare the salmon. Place the salmon filets on the prepared baking sheet.
- Step 2: Make the topping. Add the breadcrumbs, salt, pepper, herbs, and oil to a bowl and mix to combine.
- Step 3: Coat the fish. Top each filet with the seasoned breadcrumb mixture.
- Step 4: Bake. Place in the preheated oven and bake for 25-30 minutes. Garnish with lemon slices if desired before serving.
Serving Suggestions
- Pair this herb and breadcrumb crusted salmon with rice and your favorite veggies like teriyaki Brussels sprouts or green beans with bacon.
- You can’t go wrong with potatoes! Try these pressure cooker mashed potatoes or these air fried red potatoes.
- Don’t forget dessert! Finish off your salmon dinner with a sweet treat like this grape salad dessert or this raspberry vanilla sheet cake.
Expert Tips
- Pat the salmon dry: This will help the breadcrumb-herb mixture stick better and ensure even browning.
- Don’t skip the oil: The oil helps the topping bake up nice and crispy, so be sure to use it.
- Storing and reheating: Store leftover salmon in an airtight container in the fridge for up to 3 days. Reheat in a 325° F oven until warmed through, around 10 minutes. To keep the topping from getting soggy, I don’t recommend microwaving.
Recipe FAQs
Overbaking can lead to dry salmon. Be sure to start checking for doneness at 25 minutes; the salmon is done when it flakes easily with a fork and is opaque in the center.
If the topping is too thick, it may not stick well. Use a thin, even layer of the breadcrumb-herb mixture for best results.
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Herb Crusted Salmon
Ingredients
Salmon
- 3-4 salmon fillets
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup Italian bread crumbs GF crumbs for GF
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh dill minced
- 1 tablespoon fresh rosemary minced
- ½ tablespoon ground sage
- cooking spray
Instructions
- On a baking sheet lined with parchment paper, place salmon fillets.
- In a small bowl combine bread crumbs, salt, pepper and herbs.
- Top salmon with 1 teaspoon bread crumb mixture. Spray the top of the fillets with cooking spray so they will brown up in the oven. **
- Bake at 350 degrees until fish is opaque and flaky - about 25 to 30 minutes.
Video
Notes
- Use a paper towel to pat the salmon dry before coating with the topping to help it stick to the fish better.
- Leftover salmon will keep for up to 3 days when stored in an airtight container in the refrigerator.
- Reheat leftovers in the oven, rather than the microwave, to prevent the topping from becoming soggy.
Nutrition
Save this amazing salmon recipe for later!
erinn randall says
oh yum!! i've been looking for a yummy salmon recipe, thanks so much!! can't wait to try this!
Marie O says
This looks delicious! I like that you use fresh herbs. I think it makes a difference. Cheers!