A bright, crispy crust comes together in minutes for a fast, flavorful salmon.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 8–10 mins | 19–22 mins | 4 |
Intro
This Citrus Herb Crusted Salmon is designed for busy weeknights. It toes the line between pantry-friendly and restaurant-worthy, delivering a crisp, glossy crust with tangy brightness from lemon and fresh herbs. It’s quick to cook and hard to mess up, making it a reliable go-to when you want a healthy, satisfying dinner.
The flavor cues are clean and vibrant: citrusy zest, a gentle garlicky kiss, and herb notes that wake up the palate without overpowering the fish. Serve with a simple side to complete the plate in under 30 minutes.
The Best Citrus Herb Salmon for This Recipe
Fresh vs Frozen
- Fresh salmon yields the most delicate texture and even cooking; thaw frozen pieces thoroughly, pat dry, and proceed. Frozen can be a dependable backup when fresh isn’t available, but texture may be slightly firmer.
Skin-On vs Skin-Off
- Skin-on helps protect the fish during searing and crisps nicely, adding a natural shield for the crust. Skin-off is fine if you prefer a lighter presentation, but you’ll want a careful crust press to adhere.
Wild-Caught vs Farm-Raised
- Wild-caught offers a brighter, sometimes more robust flavor and leaner texture. Farm-raised is often more budget-friendly and consistently fatty, which can aid crust adhesion and moisture.
Other Ingredients (and Helpful Swaps)
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Salmon: Use 4 skin-on fillets (about 6 oz / 170 g each) for best crust formation. Swap: cod, halibut, or trout if needed.
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Lemon (zest + juice): Brightens the crust and finish. Swap: lime or orange zest for a different citrus note.
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Fresh herbs (parsley, dill): Provide color and aroma. Swap: 1 tablespoon dried parsley or 1 teaspoon dried dill (reduce by half).
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Garlic: Adds gentle bite to the crust. Swap: 1/2 teaspoon garlic powder if fresh isn’t available.
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Olive oil: Helps the crust adhere and sizzle. Swap: avocado oil with a neutral flavor if needed.
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Kosher salt: Baseline seasoning. Swap: sea salt if you prefer a finer grind.
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Black pepper: Freshly ground to taste.
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Optional red pepper flakes: For a subtle kick. Swap: omit for a milder version or increase for more heat.
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Finish: Lemon juice and butter (see Group 2 — Finish) for a bright, glossy finish.
Ingredients
- Salmon fillets, skin-on: 4 fillets (6 oz / 170 g each)
- Olive oil: 1 tablespoon (15 ml)
- Lemon zest: 1 tablespoon (6 g) from 1 lemon
- Fresh parsley, chopped: 2 tablespoons (8 g)
- Fresh dill, chopped: 1 teaspoon (2 g)
- Garlic, minced: 1 clove (3 g)
- Kosher salt: 3/4 teaspoon (4 g)
- Black pepper, ground: 1/4 teaspoon (1 g)
- Lemon juice (finish): 1 tablespoon (15 ml), optional
- Unsalted butter (finish): 1 teaspoon (5 g), optional
- Red pepper flakes (optional): 1/4 teaspoon (0.5 g)
Group 1 — Crust & Salmon
- Salmon fillets
- Olive oil
- Lemon zest
- Parsley
- Dill
- Garlic
- Kosher salt
- Black pepper
Group 2 — Finish
- Lemon juice (finish)
- Unsalted butter (finish)
Group 3 — Optional Heat
- Red pepper flakes (optional)
Directions
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Prepare Citrus Herb Crust (5 min) — in a small bowl, stir together lemon zest, chopped parsley, dill, minced garlic, kosher salt, pepper, and olive oil until a bright paste forms.
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Pat Dry and Coat Salmon (2 min) — pat the salmon dry with paper towels; place on a plate and press the citrus herb crust onto the top of each fillet so it adheres well.
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Sear Crust-Side Down (2–3 min) — heat a large, oven-safe skillet over medium-high heat with a light drizzle of olive oil. Place the crust-side down; cook until the edges look glossy and the crust is set, about 2–3 minutes.
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Finish in Oven (6–8 min) — transfer the skillet to a 425°F (220°C) oven and bake until the salmon is just opaque in the center and flakes easily, about 6–8 minutes. Internal temperature should be around 125–130°F (52–54°C).
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Rest and Finish (3 min) — remove from heat and let rest briefly; if desired, whisk the lemon juice with 1 teaspoon unsalted butter, then drizzle lightly over the fillets for a fresh finish.
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Plate and Serve (1 min) — transfer to plates, garnish with additional herbs if desired, and serve promptly.
How to Store Leftovers
- Refrigerate promptly in an airtight container within 2 hours of cooking for up to 3 days.
- Reheat gently in a 325–350°F (165–175°C) oven for 5–7 minutes, or briefly in the microwave at 50% power until just warmed.
- Cold leftovers are good in salads or sandwiches the next day if stored properly.
What to Serve With Citrus Herb Crusted Salmon
- Quick side: Roasted asparagus with a light lemon drizzle — 8–10 minutes in a hot oven pairs beautifully with the fish.
- Grain option: Fluffy quinoa or wild rice pilaf for a satisfying base and texture contrast.
- Salad idea: Arugula and fennel salad with a lemon vinaigrette adds crispness and balance.
Variations & Tips
- Spicier crust: Add 1/4 teaspoon red pepper flakes to the crust for a gentle heat lift.
- Creamier finish: Drizzle a quick lemon-butter sauce over the plated fillets after resting.
- Gluten-free: This recipe uses simple ingredients without gluten; if substituting breadcrumbs, choose gluten-free breadcrumbs.
- Canned-swap: If you must use canned salmon in a pinch, reduce cook time and press the crust carefully, since canned filets are typically softer.
- Herb swaps: Try tarragon or chives in place of dill for a different herbal nuance.
Enjoy Your Citrus Herb Crusted Salmon
Enjoy this bright, crisp salmon any night you crave a satisfying, pantry-friendly dinner. The Citrus Herb Crusted Salmon delivers texture, aroma, and a clean citrus finish that makes every bite feel special.
Attribution
Recipe by WellMindMeal. Photography by WellMindMeal. Inspired by easy, weeknight-friendly cooking.