Broiled Herb-Encrusted Salmon
A quick and flavorful salmon recipe featuring a golden herb crust broiled to perfection — crispy on the outside, tender inside, and bursting with fresh, zesty flavor.
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil or melted butter
- Salt and freshly ground black pepper, to taste
- 1 tsp Dijon mustard (optional, for binding the crust)
For the Herb Crust:
- ½ cup breadcrumbs (plain or panko)
- 2 tbsp finely chopped parsley
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped chives or green onion tops
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tbsp olive oil or melted butter
Instructions
- Preheat the broiler:Position the oven rack 6 inches from the heating element and preheat your broiler on high. Line a baking sheet with foil and lightly oil it.
- Prepare the herb crust:In a small bowl, mix breadcrumbs, parsley, dill, chives, lemon zest, and minced garlic. Drizzle in olive oil or butter and stir until the mixture resembles damp sand.
- Season the salmon:Pat the fillets dry. Brush lightly with olive oil or a thin layer of Dijon mustard. Season with salt and pepper.
- Add the herb topping:Press the herb-breadcrumb mixture gently onto the top of each fillet, coating evenly.
- Broil the salmon:Place the fillets on the prepared baking sheet. Broil for 8–10 minutes, or until the crust is golden and the salmon flakes easily with a fork.
- Serve:Garnish with lemon wedges and a sprinkle of fresh herbs. Serve hot with roasted vegetables, rice pilaf, or a green salad.
Notes
- Fresh herbs give the best flavor — avoid using dried ones for this recipe.
- Use panko breadcrumbs for extra crunch.
- Add a pinch of red pepper flakes for a slight kick.
- Check salmon doneness early — broilers vary in intensity.
- Squeeze fresh lemon juice before serving for brightness.