5.0 from 120 votes
Herb Crusted Baked Salmon
Lemon Herb Baked Salmon is a tender flaky salmon in a lemony herb crust takes just a few minutes of prep and makes the perfect meal
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 377 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 salmon filet 3-4 pounds
- 2 tablespoons melted butter
- 1 lemon divided
- salt and black pepper
Topping
- ¾ cup Panko bread crumbs
- 3 tablespoons melted butter
- 2 tablespoons chopped fresh parsley
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon chopped fresh dill
- 3 cloves garlic minced
Instructions
- Preheat oven to 400°F.
- Zest the lemon, and set the zest aside. Cut the lemon in half.
- In a small bowl, combine bread crumbs, butter, parsley, Parmesan cheese, dill, garlic, and the reserved lemon zest.
- Line a pan with foil and spray with cooking spray.
- Place salmon on the pan and brush with melted butter. Season with salt and pepper and squeeze ½ of the lemon over top.
- Sprinkle crumb mixture over salmon. Bake uncovered 13-17 minutes or until salmon flakes easily and is cooked.
- Cut the remaining lemon into wedges and serve with the salmon.
Cup of Yum
Notes
- Salmon cooking time will vary based on thickness. Your salmon should flake easily with a fork and according to the FDA should reach an internal temperature of 145°F.
Nutrition Information
Calories
377
(19%)
Carbohydrates
5g
(2%)
Protein
40g
(80%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
128mg
(43%)
Sodium
212mg
(9%)
Potassium
1012mg
(29%)
Vitamin A
390IU
(8%)
Vitamin C
8.8mg
(10%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377 | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 128mg | 43% |
| Sodium | 212mg | 9% |
| Potassium | 1012mg | 22% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 8.8mg | 10% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.