Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on or skinless
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (30g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tbsp (3g) fresh dill, finely chopped
  • 1 tsp (2g) lemon zest
  • 1/2 tsp (2g) garlic powder
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) melted unsalted butter

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels and season both sides lightly with salt and pepper.
  3. In a small mixing bowl, combine Panko breadcrumbs, grated Parmesan, chopped parsley, chopped dill, lemon zest, and garlic powder. Mix until the herbs are evenly distributed.
  4. Brush the top of each fillet with a generous layer of Dijon mustard, then drizzle with a small amount of melted unsalted butter.
  5. Press the herb and Panko mixture firmly onto the mustard layer until a thick, even coating is formed.
  6. Place fillets on the prepared baking sheet and bake for 12–15 minutes until the crust is deep golden brown and the salmon flakes easily with a fork.