Just imagine: golden, crispy salmon fillets that crackle with every bite, ready to elevate your weeknight dinners or impress weekend guests. Whether you’re craving a quick 20-minute meal or a show-stopping centerpiece, these 11 irresistible recipes have you covered for any occasion. From simple pan-seared classics to creative global twists, get ready to discover your new favorite way to enjoy this versatile, healthy protein—let’s dive in!
Honey Glazed Crispy Salmon with Sesame Seeds
Ready to level up your weeknight dinner? This honey-glazed crispy salmon is a flavor bomb that comes together in under 30 minutes. Get that restaurant-quality sear at home with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on
– 1/4 cup honey
– 3 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 tablespoons sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Pat the salmon fillets completely dry with paper towels.
2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon fillets in the skillet skin-side down. Press gently with a spatula for 10 seconds to ensure even contact.
5. Cook the salmon undisturbed for 5-6 minutes until the skin is deeply golden and crispy.
6. Carefully flip each fillet using a thin spatula.
7. Cook the second side for 3-4 minutes until the salmon is opaque and flakes easily with a fork.
8. Transfer the cooked salmon to a clean plate.
9. Reduce the skillet heat to medium. Pour the prepared honey-soy mixture into the skillet.
10. Simmer the sauce for 2-3 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon.
11. Return the salmon to the skillet, spooning the glaze over the top of each fillet.
12. Sprinkle the sesame seeds over the glazed salmon and cook for 1 more minute to toast the seeds.
13. Remove the skillet from the heat.
14. Transfer the salmon to serving plates and garnish with the sliced green onions.
Keep it simple or get creative—this salmon shines over a bed of fluffy jasmine rice or alongside crisp roasted broccoli. The contrast of the sticky-sweet glaze, nutty sesame seeds, and that shatteringly crisp skin is pure magic. Leftovers? Flake it cold into a grain bowl tomorrow.
Garlic Butter Crispy Salmon with Lemon Zest
Punch up your weeknight dinner game with this crispy-skinned salmon. Pan-sear fillets in garlic butter, then finish with a bright lemon zest shower. It’s restaurant-quality in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 lemon, zested and juiced
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the salmon fillets completely dry with paper towels. Season both sides evenly with kosher salt and black pepper.
2. Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan.
3. Place salmon fillets skin-side down in the hot skillet. Press gently with a spatula for 10 seconds to prevent curling.
4. Cook undisturbed for 6-7 minutes until the skin is deeply golden and crispy. Tip: Don’t move the fillets—this ensures a perfect sear.
5. Flip fillets carefully using a thin spatula. Cook flesh-side down for 3-4 minutes until internal temperature reaches 125°F.
6. Transfer salmon to a plate. Reduce heat to medium-low.
7. Add unsalted butter to the same skillet. Once melted, add minced garlic. Sauté for 1 minute until fragrant but not browned.
8. Stir in lemon juice, scraping up any browned bits from the pan bottom. Tip: This deglazing step builds a flavorful sauce.
9. Return salmon to the skillet, skin-side up. Spoon garlic butter sauce over fillets for 1 minute.
10. Remove from heat. Sprinkle salmon with lemon zest and chopped fresh parsley. Tip: Add zest off-heat to preserve its bright aroma.
Zesty lemon cuts through the rich garlic butter, while the skin stays shatteringly crisp. Serve over creamy polenta or with roasted asparagus for a complete plate. Leftovers make a killer salad topping the next day.
Spicy Sriracha Crispy Salmon Bites
Crispy, spicy, and ready in under 30 minutes—these salmon bites are your new go-to weeknight hero. They pack a serious flavor punch with minimal effort, perfect for tossing over rice, salads, or just devouring straight from the sheet pan. Get ready to make your taste buds dance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs salmon fillets, skin removed, cut into 1-inch cubes
– 3 tbsp sriracha
– 2 tbsp honey
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp cornstarch
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pat the salmon cubes completely dry with paper towels—this is key for maximum crispiness.
3. In a large bowl, whisk together the sriracha, honey, soy sauce, olive oil, garlic powder, salt, and black pepper until smooth.
4. Add the salmon cubes to the bowl and gently toss to coat evenly in the sauce.
5. Sprinkle the cornstarch over the coated salmon and toss again until each piece is lightly dusted; the cornstarch creates a delicate crust.
6. Arrange the salmon cubes in a single layer on the prepared baking sheet, leaving space between each piece.
7. Bake at 425°F for 12–15 minutes, flipping the cubes halfway through, until the edges are golden and crispy.
8. Check for doneness by ensuring the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
9. Let the salmon bites rest on the sheet pan for 2 minutes before serving to allow them to firm up. Perfectly crispy on the outside, tender and flaky inside, these bites deliver a sweet-heat kick from the sriracha-honey glaze. Pile them into lettuce wraps for a low-carb meal or skewer them as party appetizers—they’re irresistibly versatile.
Teriyaki Crispy Salmon with Scallions
Make your weeknight dinner game strong with this teriyaki crispy salmon. Master that perfect caramelized crust and tender interior in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 4 scallions, thinly sliced
– 1 tablespoon toasted sesame seeds
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure maximum crispiness.
2. Whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl to create the teriyaki sauce.
3. Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon fillets in the skillet skin-side down. Press gently with a spatula for 10 seconds to prevent curling.
5. Cook the salmon undisturbed for 5-6 minutes until the skin is deeply golden and crispy.
6. Carefully flip each fillet using a thin spatula. Tip: Let the skin release naturally; forcing it can tear the fish.
7. Cook the second side for 3-4 minutes until the salmon reaches an internal temperature of 125°F for medium.
8. Pour the prepared teriyaki sauce into the skillet, avoiding direct contact with the salmon skin to keep it crisp.
9. Simmer the sauce for 2-3 minutes, occasionally spooning it over the fillets, until it thickens to a glaze consistency.
10. Transfer the salmon to a serving plate. Tip: Let it rest for 3 minutes before serving for juicier results.
11. Garnish the plated salmon with the thinly sliced scallions and toasted sesame seeds.
Enjoy the incredible contrast of the crackling, lacquered skin against the flaky, moist fish. Every bite delivers a sweet-savory punch from the glossy teriyaki glaze, balanced by the fresh bite of scallions. Serve it over a bowl of steamed rice to catch all that extra sauce, or chop it into a vibrant grain bowl for next-day lunches.
Crispy Salmon Salad with Citrus Vinaigrette
Forget boring salads—this crispy salmon salad with citrus vinaigrette is your new lunch obsession. Fire up that skillet for golden, flaky salmon. Toss it with fresh greens and a zesty homemade dressing for a meal that’s both light and satisfying.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (6-ounce) salmon fillets, skin-on
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 4 cups mixed salad greens
– 1/4 cup thinly sliced red onion
– 1/4 cup chopped toasted almonds
– 1/4 cup fresh orange juice
– 2 tablespoons fresh lemon juice
– 1 tablespoon honey
– 1/4 cup extra-virgin olive oil
– 1/4 teaspoon salt
Instructions
1. Pat the salmon fillets dry with paper towels to ensure crisp skin.
2. Season both sides of the salmon with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon skin-side down in the skillet; press gently with a spatula for 10 seconds to prevent curling.
5. Cook salmon skin-side down for 5 minutes without moving to develop a crispy crust.
6. Flip salmon carefully using a spatula; cook flesh-side down for 3–4 minutes until internal temperature reaches 145°F.
7. Transfer salmon to a plate; let rest for 5 minutes to allow juices to redistribute.
8. In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1/4 cup extra-virgin olive oil, and 1/4 teaspoon salt until emulsified.
9. In a large bowl, combine 4 cups mixed salad greens, 1/4 cup thinly sliced red onion, and 1/4 cup chopped toasted almonds.
10. Drizzle half of the citrus vinaigrette over the salad; toss gently to coat evenly.
11. Divide salad between two plates.
12. Flake the rested salmon into large chunks using a fork, discarding the skin if desired.
13. Arrange salmon chunks over each salad.
14. Drizzle remaining vinaigrette over the salmon.
Perfectly crispy salmon flakes over the vibrant greens, with the citrus vinaigrette cutting through the richness. The toasted almonds add a satisfying crunch in every bite. Try serving it in a shallow bowl with extra lemon wedges for squeezing.
Crispy Salmon Sushi Rolls with Spicy Mayo
A crispy twist on sushi night that’s about to blow your feed up. We’re wrapping flaky salmon and creamy avocado in crunchy tempura batter, then drizzling it all with a spicy mayo that hits just right. Get ready to roll—this one’s a total game-changer.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb salmon fillet, skin removed
– 2 cups sushi rice, cooked and seasoned
– 4 nori sheets
– 1 avocado, sliced
– 1 cup tempura batter mix
– 1 cup cold water
– 1 cup vegetable oil
– 1/2 cup mayonnaise
– 1 tbsp sriracha
– 1 tsp rice vinegar
Instructions
1. Pat the 1 lb salmon fillet completely dry with paper towels, then slice it into 1/2-inch thick strips.
2. Lay a nori sheet on a bamboo sushi mat, shiny side down.
3. Spread 1/2 cup of the cooked sushi rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange salmon strips and avocado slices horizontally across the center of the rice.
5. Roll the sushi tightly using the mat, sealing the edge with a dab of water on the nori border.
6. In a bowl, whisk together 1 cup tempura batter mix and 1 cup cold water until just combined—lumps are fine for crispier texture.
7. Heat 1 cup vegetable oil in a deep skillet to 350°F, checking with a thermometer for accuracy.
8. Dip each sushi roll fully into the tempura batter, letting excess drip off.
9. Fry rolls in the hot oil for 2–3 minutes, turning once, until golden brown and crispy.
10. Transfer rolls to a wire rack to drain; this keeps them from getting soggy.
11. In a small bowl, mix 1/2 cup mayonnaise, 1 tbsp sriracha, and 1 tsp rice vinegar until smooth.
12. Slice each fried roll into 8 pieces with a sharp, wet knife to prevent sticking.
13. Drizzle spicy mayo over the sliced rolls just before serving.
Zesty and satisfying, these rolls deliver a perfect crunch that gives way to tender salmon and cool avocado inside. The spicy mayo adds a creamy kick that balances the richness—try serving them with pickled ginger and extra sriracha on the side for dipping.
Balsamic Glazed Crispy Salmon with Roasted Veggies
Zesty salmon meets sweet-tangy glaze in this crispy sheet-pan wonder. Roast veggies caramelize alongside for a complete meal that’s ready in under 30 minutes—perfect for busy weeknights but fancy enough for guests. Get your sheet pan ready and let’s make magic happen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on
– 1 lb asparagus, trimmed
– 1 lb baby potatoes, halved
– 1 red bell pepper, sliced
– 3 tbsp olive oil, divided
– 1 tsp kosher salt, divided
– 1/2 tsp black pepper, divided
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp minced garlic
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the asparagus, baby potatoes, and red bell pepper with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
3. Spread the vegetables in a single layer on the prepared baking sheet, arranging the potatoes cut-side down for maximum crispiness.
4. Roast the vegetables at 425°F for 10 minutes to start their caramelization.
5. While the vegetables roast, pat the salmon fillets completely dry with paper towels to ensure a crispy skin.
6. In a small saucepan over medium heat, combine the balsamic vinegar, honey, soy sauce, and minced garlic.
7. Bring the glaze mixture to a simmer, then reduce heat to low and cook for 5 minutes until thickened slightly, stirring occasionally.
8. Remove the baking sheet from the oven and push the vegetables to the sides to create space in the center.
9. Place the salmon fillets skin-side down in the center of the baking sheet.
10. Brush the top of each salmon fillet with the remaining 1 tablespoon of olive oil.
11. Season the salmon with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
12. Spoon half of the balsamic glaze evenly over the salmon fillets, reserving the rest for serving.
13. Return the baking sheet to the oven and bake at 425°F for 10-12 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
14. Remove from the oven and let rest for 3 minutes to allow the juices to redistribute.
15. Drizzle the reserved glaze over the salmon and vegetables, then sprinkle with chopped fresh parsley.
Juicy salmon flakes apart with a fork, its skin crisped to perfection against the sticky-sweet glaze. The roasted veggies offer a tender-crisp contrast, their natural sugars deepened by the high heat. Serve it straight from the sheet pan for easy cleanup, or plate it over a bed of quinoa to soak up every last drop of that glossy balsamic goodness.
Crispy Salmon Burgers with Dill Aioli
You won’t believe how easy it is to upgrade burger night. These crispy salmon burgers with dill aioli deliver restaurant-quality flavor in under 30 minutes—perfect for busy weeknights or impressing guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb salmon fillets, skin removed
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp chopped fresh dill
– 1 tbsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 4 burger buns
– 1/2 cup mayonnaise
– 1 tbsp lemon juice
– 1 garlic clove, minced
– 4 lettuce leaves
– 4 tomato slices
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure crispiness.
2. Chop the salmon into small pieces with a sharp knife, then transfer to a medium bowl.
3. Add 1/4 cup panko breadcrumbs, 1 large egg, 2 tbsp chopped fresh dill, 1 tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl.
4. Gently mix with your hands until just combined—overmixing makes the burgers tough.
5. Form the mixture into 4 equal patties, about 1-inch thick, and place on a plate.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Carefully add the patties to the skillet without crowding them.
8. Cook for 5-6 minutes per side, flipping once, until golden brown and crispy on the outside and cooked through to 145°F internally.
9. While the burgers cook, make the aioli by whisking together 1/2 cup mayonnaise, 1 tbsp lemon juice, and 1 minced garlic clove in a small bowl.
10. Lightly toast the 4 burger buns in a toaster or on the skillet for 1-2 minutes until warm and crisp.
11. Spread a generous amount of dill aioli on the bottom half of each toasted bun.
12. Top each with 1 lettuce leaf and 1 tomato slice.
13. Place a cooked salmon burger on top of each assembled base, then add the bun tops.
14. Serve immediately while hot and crispy.
Salmon burgers stay juicy inside with a satisfying crunch from the panko crust. The bright dill aioli cuts through the richness perfectly—try stacking them with avocado slices or pickled red onions for extra flair.
Lemon Pepper Crispy Salmon with Asparagus
A crispy, zesty salmon dinner that’s ready in under 30 minutes. This lemon pepper salmon with asparagus is the perfect weeknight hero—bright, crunchy, and packed with flavor. Skip the takeout and make this restaurant-worthy meal at home.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (6-ounce) salmon fillets
– 1 bunch asparagus, trimmed
– 2 tablespoons olive oil
– 1 tablespoon lemon pepper seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 lemon, sliced
– 2 tablespoons butter
– 1 tablespoon fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets dry with paper towels to ensure a crispy skin.
3. Rub 1 tablespoon of olive oil evenly over both sides of the salmon fillets.
4. Sprinkle the lemon pepper seasoning, salt, and black pepper over the salmon, pressing gently to adhere.
5. Toss the trimmed asparagus with the remaining 1 tablespoon of olive oil on the baking sheet.
6. Arrange the salmon fillets and asparagus in a single layer on the baking sheet, leaving space between them.
7. Place lemon slices on top of the salmon fillets for added flavor and moisture.
8. Bake at 400°F for 12–15 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
9. While baking, melt the butter in a small saucepan over low heat until just golden.
10. Remove the baking sheet from the oven and drizzle the melted butter over the salmon and asparagus.
11. Garnish with fresh parsley before serving.
Perfectly crispy skin gives way to tender, flaky salmon infused with zesty lemon pepper. The asparagus adds a fresh, crunchy contrast that balances the richness. Serve it over a bed of quinoa or with a side of garlic mashed potatoes for a complete, satisfying meal.
Crispy Salmon Rice Bowls with Mango Salsa
Whip up these vibrant bowls in under 30 minutes for a restaurant-quality meal at home. Crispy salmon meets sweet mango salsa for a flavor explosion that’s both healthy and satisfying. Perfect for a quick weeknight dinner or a colorful meal prep star.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cups cooked white rice
– 1 large mango, diced
– 1/2 cup diced red onion
– 1 jalapeño, seeded and minced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– 1 avocado, sliced
Instructions
1. Pat the 4 salmon fillets completely dry with paper towels.
2. Season the salmon fillets evenly on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon fillets skin-side down in the hot skillet. Press gently with a spatula for 10 seconds to ensure full contact.
5. Cook the salmon skin-side down for 6-7 minutes without moving until the skin is deeply golden and crispy.
6. Flip the salmon fillets carefully using a spatula and cook for 3-4 minutes on the other side until the internal temperature reaches 125°F for medium.
7. Transfer the cooked salmon to a plate and let rest for 5 minutes.
8. While the salmon rests, combine the diced mango, 1/2 cup diced red onion, minced jalapeño, chopped cilantro, and lime juice in a medium bowl. Toss gently to mix.
9. Divide the 2 cups of cooked white rice evenly among 4 serving bowls.
10. Flake the rested salmon into large chunks, discarding the skin if desired, and arrange over the rice.
11. Spoon the mango salsa generously over the salmon and rice.
12. Top each bowl with sliced avocado.
Perfectly crispy salmon skin provides a satisfying crunch against the fluffy rice, while the bright mango salsa cuts through the richness with a sweet and spicy kick. Try serving it in lettuce cups for a low-carb twist or with a drizzle of sriracha mayo for extra creaminess.
Wasabi Mayo Crispy Salmon Sliders
Ready to level up your slider game? These Wasabi Mayo Crispy Salmon Sliders are the ultimate flavor bomb. They’re crispy, creamy, and packed with a spicy kick that’ll make your taste buds dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb salmon fillet, skin removed
– 1/2 cup panko breadcrumbs
– 1/4 cup all-purpose flour
– 1 large egg
– 2 tbsp vegetable oil
– 1/4 cup mayonnaise
– 1 tsp wasabi paste
– 1 tbsp lime juice
– 4 slider buns
– 1 cup shredded cabbage
– 1/4 cup sliced red onion
Instructions
1. Preheat a large skillet over medium-high heat and add 2 tbsp vegetable oil.
2. Cut the 1 lb salmon fillet into 4 equal-sized patties, about 1/2-inch thick.
3. Place 1/4 cup all-purpose flour on a plate.
4. Beat 1 large egg in a shallow bowl.
5. Place 1/2 cup panko breadcrumbs on another plate.
6. Dredge each salmon patty in the flour, shaking off excess.
7. Dip the floured patty into the beaten egg, coating completely.
8. Press the patty into the panko breadcrumbs, ensuring an even coating on all sides.
9. Place the coated patties in the preheated skillet.
10. Cook for 4-5 minutes per side, until the panko is golden brown and the salmon reaches an internal temperature of 145°F.
11. While the salmon cooks, combine 1/4 cup mayonnaise, 1 tsp wasabi paste, and 1 tbsp lime juice in a small bowl. Stir until smooth.
12. Toast the 4 slider buns lightly in a toaster or on the skillet for 1-2 minutes.
13. Spread a generous amount of the wasabi mayo on the bottom half of each toasted bun.
14. Top each bun with 1/4 cup shredded cabbage and 1 tbsp sliced red onion.
15. Place one crispy salmon patty on top of the cabbage and onion.
16. Close the sliders with the top bun halves.
Now, you’ve got sliders with a perfect crunch from the panko, a creamy yet spicy punch from the wasabi mayo, and a fresh crunch from the cabbage. Serve them immediately while hot, or pair with sweet potato fries for a complete meal that’s sure to impress at any gathering.
Herb-Crusted Crispy Salmon with Garlic Butter
Zap your dinner routine with this herb-crusted crispy salmon that’s restaurant-worthy in under 30 minutes. We’re talking golden, crunchy edges with a flaky interior, all bathed in a garlic butter that’ll have you licking the plate. Forget complicated techniques—this is weeknight magic with maximum flavor payoff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on
– 1/2 cup panko breadcrumbs
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh dill, finely chopped
– 1 teaspoon lemon zest
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 4 tablespoons unsalted butter
– 4 garlic cloves, minced
– 1 tablespoon fresh lemon juice
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure crispiness.
3. In a medium bowl, combine panko breadcrumbs, chopped parsley, chopped dill, lemon zest, kosher salt, and black pepper.
4. Brush the top of each salmon fillet lightly with olive oil.
5. Press the herb-panko mixture firmly onto the oiled top of each fillet to form an even crust.
6. Place the crusted salmon fillets skin-side down on the prepared baking sheet.
7. Bake for 12-15 minutes, until the crust is golden brown and the salmon flakes easily with a fork.
8. While the salmon bakes, melt unsalted butter in a small saucepan over medium heat.
9. Add minced garlic to the butter and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
10. Remove the saucepan from heat and stir in fresh lemon juice.
11. Drizzle the garlic butter sauce over the baked salmon fillets immediately after removing them from the oven.
Ready to serve? The panko crust delivers an audible crunch that gives way to tender, buttery salmon beneath. That garlic butter seeps into every nook, creating a rich, aromatic sauce perfect for drizzling over roasted asparagus or a simple quinoa pilaf. Leftovers? Flake it over a crisp salad tomorrow—it’s just as delicious cold.
