This Herb Crusted Salmon recipe is a simple salmon recipe for a busy weeknight! This easy baked salmon recipe is topped with a zesty tomato relish.
I am all about easy recipes that look fancy but are super simple to make! And, I'm a big fan of salmon. This easy salmon recipe cooks up quick with the help of the broil option on your oven.
The result? Tender, flaky salmon topped with a delectable crust made with breadcrumbs and herbs, and a fresh tomato relish!
This is the best crusted salmon ever!Joe, Pinterest comment
The relish has fresh, tangy flavors that perfectly complement the crunchy crust and fatty fish filet!
I developed this recipe because I wanted an herb crusted salmon, but none of the recipes I found online were what I was looking for.
I saw several that had appealing herb combinations, but most of them used a long baking time, which I don't think is the best way to cook salmon.
Salmon starts to lose texture when it's baked for a long time. My preference is to do a quick broil under high heat, which helps the salmon stay firm (never mushy). Broiling salmon also gives it a wonderful browning effect!
Salmon is an important part of a healthy diet. Because of its essential fatty acids, we aim to eat it twice per week.
The first time I made this salmon, we talked about it for several hours afterward. It was SO good. The herb crust was perfectly crunchy and savory, and the tomato relish provided the acidity and sweetness needed to balance out the herbaceous salmon. Each bite was perfection!
What should I serve with this Herb Crusted Salmon recipe?
I like to serve this easy salmon recipe with gnocchi (tossed with olive oil, butter and spinach), but it's equally good with rice, mashed potatoes, or any roasted veggies like green beans, asparagus or these Roasted Brussels Sprouts with Bacon and Balsamic Vinegar
If you like this healthy meal, I think you'll enjoy these other healthy salmon recipes:
- Baked Salmon with Cranberry Thyme Crust
- Salmon Meunière
- Brown Sugar Smoked Salmon
- Easy Praline Salmon (Baked or Air Fried!)
- 2 5-ounce salmon filets
For the panko mixture:
- 4 tablespoons panko breadcrumbs
- 3 tablespoons salted butter, melted
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon rosemary
- 1 teaspoon dill weed
- ½ teaspoon garlic powder
For the relish:
- ⅓ cup diced tomatoes (about one whole Roma tomato)
- 1 tablespoon white or yellow onion, minced
- 1 teaspoon red wine vinegar
- 1 teaspoon olive oil
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For garnish (optional):
- fresh parsley, chopped
- Remove the salmon from the fridge about 20 minutes before cooking to bring it closer to room temperature.
- Grease a sheet pan. Optionally, line your baking sheet with parchment paper or aluminum foil for easy clean up.
- Place salmon on pan, skin side down.
- Set oven to broil (high) and adjust the top rack to about 6 inches below the top heating elements.
- In a small bowl, make the panko herb mixture. Mix breadcrumbs, melted butter, garlic, oregano, marjoram, rosemary and dill weed and garlic powder together for the herb crust. Fluff with a fork until crumbs are lightly moistened.
- Place salmon in oven and broil on top rack for 6 minutes.
- Remove salmon from oven and generously slather herb topping on salmon fillets.
- Return to oven for another 2 minutes, or until salmon flakes easily and is cooked through. Be careful to watch the herb topping as it burns easily when overcooked.
For the relish:
- To a small bowl, combine tomatoes, onions, red wine vinegar, olive oil, oregano, and salt and pepper. Toss well. Sprinkle with salt and pepper to taste.
- Top salmon with 1-2 tablespoon of relish and chopped herbs (optional). Serve warm.
You can substitute lemon juice or balsamic vinegar for the red wine vinegar
Feel free to add parmesan cheese to the crust.
Smaller filets will need less time under the broiler. For super thin filets, I've needed as little as 4-5 minutes total broiling time.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 247