Description
This crispy herb-crusted salmon features a crunchy, fragrant coating paired with a simple, bright lemon dill sauce. It’s quick, easy, and perfect for busy weeknights or entertaining.
Ingredients
Scale
- 2 salmon fillets (skin-on, about 6 ounces / 170 grams each)
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped thyme
- ½ cup (50 grams) panko breadcrumbs
- 1 clove garlic, minced
- 2 tablespoons (30 ml) olive oil
- Zest of 1 lemon
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup (120 ml) Greek yogurt
- 1 tablespoon chopped fresh dill
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon honey
- A pinch of salt
Instructions
- Prep the herb crust: In a medium bowl, combine ½ cup (50 grams) panko breadcrumbs, 2 tablespoons (30 ml) olive oil, 1 clove minced garlic, 1 tablespoon each of finely chopped parsley, dill, and thyme, and the zest of 1 lemon. Mix well until the olive oil lightly coats everything and the mixture feels slightly sticky.
- Season the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Sprinkle both sides generously with salt and freshly ground black pepper.
- Apply the herb crust: Press the breadcrumb herb mixture evenly onto the skin side of each salmon fillet, gently but firmly.
- Heat the pan: Place a heavy skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon (15 ml) of olive oil and let it get hot but not smoking.
- Sear the salmon: Lay the salmon fillets herb-side down in the pan. Press lightly with the spatula to ensure full contact with the pan surface. Cook for about 4-5 minutes, or until the crust is golden brown and crispy.
- Flip and finish cooking: Carefully flip the fillets over and cook skin-side up for another 3-4 minutes, depending on thickness, until the salmon is cooked through but still moist inside.
- Make the lemon dill sauce: While the salmon cooks, whisk together ½ cup (120 ml) Greek yogurt, 2 tablespoons (30 ml) lemon juice, 1 tablespoon chopped fresh dill, 1 teaspoon honey, and a pinch of salt in a small bowl. Adjust seasoning to taste.
- Serve: Plate the salmon fillets with a generous dollop of lemon dill sauce on the side or drizzled over the top. Garnish with extra dill or lemon wedges if desired.
Notes
Pat salmon dry to ensure crispiness. Avoid overcrowding the pan to keep the crust crunchy. Use olive oil or a neutral oil with a high smoke point. Press down on fillets when searing to ensure full contact. Flip carefully only once to retain crust. For dairy-free sauce, substitute Greek yogurt with coconut yogurt or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet (6 ounces)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: salmon, herb crust, lemon dill sauce, crispy salmon, quick dinner, healthy seafood, easy salmon recipe