Herb Crusted Salmon with Lemon Sauce

This simple herb crusted salmon comes with a creamy, delicious, low fat lemon sauce and takes minutes to put together. Perfect as a family meal or for entertaining. Ready in under 30 minutes. You might also like pistachio crusted fish. 

There are so many ways of preparing salmon, but simple oven baked salmon is one of my favourite.  It's quick and easy to make and you can easily create a topping using simple everyday herbs for more flavour.  I served my herb crusted salmon with a zesty, refreshing lemon sauce that can be prepared while the salmon is in the oven.

The fresh herb crust not only adds flavour but also helps to keep the salmon moist. 

What herbs go well with salmon

Salmon tastes delicious with parsley, dill, chives and tarragon.  For this recipe I chose a combination of parsley and dill but you can add a little tarragon (1 tbsp of finely tarragon leaves should be enough) into the mixture as well.  You could also add some finely chopped chives into the lemon sauce.

Herb crusted salmon ingredients

I used salmon fillet (tail end piece) but you can use individual salmon fillets if you prefer. The fish will keep its shape better if you leave the skin on.

For the topping I used a combination of fresh parsley and dill along with melted butter and some breadcrumbs to help keep the mixture together.  It is important to chop the herbs very finely so the mixture is not chewy.  

Step-by-step recipe instructions

1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium baking sheet with parchment paper and set aside. 

Prepare the crust ingredients, stir thoroughly and season to taste.

2. Place the salmon on top of the baking sheet, season and drizzle over a little lemon juice (about 1 tablespoon).  Spread the herb mixture over the top and bake in the centre of the oven for about 15 minutes (or until the salmon is fully cooked, but try not to overcook it).

3. In the meantime prepare the lemon sauce. Place all the ingredients in a bowl and stir until smooth. Adjust the seasoning if needed. Keep refrigerated until you are ready to use it.

4. Remove the salmon from the oven and serve with a drizzle of the lemon sauce.

Top tips and FAQs

• This recipe works only with fresh herbs - I do not recommend using dried herbs.
• Chop the herbs very finely (or pulse briefly in a blender if you prefer) for a better texture and to help keep the mixture together. Don't forget to also season the topping mixture for more flavour.
• The exact cooking time depends on how thick your fish is. 
• You can make the lemon sauce ahead and keep refrigerated, covered, for up to 2 days.
• Best served immediately. Leftovers can be refrigerated, covered, for up to 3 days. You can also turn the leftovers into salmon spread, make a quick salmon pasta or salmon avocado salad.
• Freeze in an airtight container for up to 3 months.

Serving suggestions

This crusted salmon recipe can be served with roast or mashed potatoes, cucumber salad, beetroot salsa, coleslaw, leafy vegetables or a simple side dish of garden peas. 

You might also like

• Hoisin Marinated Grilled Salmon
• Crispy Baked Salmon Fish Fingers
• Salmon and Cabbage Bake

Keep in touch!

If you make this crusted salmon recipe I'd love to know how it turned out for you. What herb combination did you use? Let me know in the comments below, thanks!

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Herb Crusted Salmon with Lemon Sauce

This simple herb crusted salmon comes with a creamy, low fat lemon sauce and takes minutes to put together. Perfect as a family meal or for entertaining. Ready in under 30 minutes.

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Course: Dinner, Party Food

Cuisine: Low fat

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 270kcal

Author: Monika Dabrowski

Equipment

• Baking sheet
  Baking sheet

Ingredients

• 500 g salmon fillet with skin500 g salmon fillet with skin
• 1 tbsp lemon juice1 tbsp lemon juice
• Fine sea salt and pepper to tasteFine sea salt and pepper to taste

For the herb crust

• 2 tbsp fresh parsley and dill each, very finely chopped, avoid using tough stems2 tbsp fresh parsley and dill each, very finely chopped, avoid using tough stems
• 1 tbsp butter melted1 tbsp butter melted
• 1½ tbsp breadcrumbs1½ tbsp breadcrumbs
• Fine sea salt and pepper to tasteFine sea salt and pepper to taste

For the lemon sauce

• 4 tbsp low fat yogurt4 tbsp low fat yogurt
• 1 tbsp lemon juice plus zest of 1 lemon1 tbsp lemon juice plus zest of 1 lemon
• 2 tbsp mayonnaise2 tbsp mayonnaise
• 1 tbsp olive oil1 tbsp olive oil
• ½ tsp dijon mustard and maple syrup each½ tsp dijon mustard and maple syrup each

Metric - US Customary

Instructions

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium baking sheet with parchment paper and set aside. 
• Prepare the crust ingredients, stir thoroughly and season to taste.
• Place the salmon on top of the baking sheet, season and drizzle over a little lemon juice (about 1 tablespoon).  Spread the herb mixture over the top and bake in the centre of the oven for about 15 minutes (or until the salmon is fully cooked, but try not to overcook it).
• In the meantime prepare the lemon sauce. Place all the ingredients in a bowl and stir until smooth. Adjust the seasoning if needed. Keep refrigerated until you are ready to use it.
• Remove the salmon from the oven and serve with a drizzle of the lemon sauce.

Notes

• This recipe works only with fresh herbs - I do not recommend using dried herbs.
• Chop the herbs very finely (or pulse briefly in a blender if you prefer) for a better texture and to help keep the mixture together. Don't forget to also season the topping mixture for more flavour.
• The exact cooking time depends on how thick your fish is. 
• You can make the lemon sauce ahead and keep refrigerated, covered, for up to 2 days.
• Best served immediately. Leftovers can be refrigerated, covered, for up to 3 days. You can also turn the leftovers into salmon spread, make a quick salmon pasta or salmon avocado salad.
• Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 270kcal | Carbohydrates: 6g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 186mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 307IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

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