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Crispy Herb-Crusted Salmon with Easy Lemon Dill Sauce

A delightful dish featuring crispy herb-coated salmon served with a zesty lemon dill sauce, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets Fresh or thawed
  • 1 cup breadcrumbs Whole wheat or gluten-free if preferred
  • 1/4 cup grated Parmesan cheese Can substitute with mozzarella or omit for dairy-free
  • 2 tablespoons fresh herbs Such as parsley, dill, or thyme
  • 1 teaspoon garlic powder
  • to taste Salt and pepper To taste
  • 2 tablespoons olive oil For coating the salmon
For the Lemon Dill Sauce
  • 1 lemon for juice and zest
  • 1/4 cup Greek yogurt or sour cream
  • 1 tablespoon fresh dill Chopped

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure a crispy finish on the salmon.
  2. In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, fresh herbs, garlic powder, salt, and pepper. Mix until well blended.
  3. Pat the salmon fillets dry with a paper towel, then drizzle with olive oil to coat each piece.
  4. Generously press the breadcrumb mixture onto the top of each salmon fillet, ensuring it adheres well.
  5. Place the coated salmon fillets on a greased baking sheet, spacing them out for even cooking.
Cooking
  1. Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork and the herb crust is golden brown.
Make the Sauce
  1. While the salmon is baking, mix the Greek yogurt or sour cream in a bowl with lemon juice, lemon zest, and fresh dill. Stir well and set aside.
Serving
  1. Once the salmon is done, plate it up and drizzle with the lemon dill sauce. Enjoy hot!

Notes

For best results, dry the salmon well before oiling to help the herb crust stick. If you have leftovers, cool completely before storing in an airtight container for up to 2 days. Can be frozen for longer storage. Reheat in the oven for best texture.