Oven-Roasted Salmon with Dijon-Parsley Crumb (25-Minute Weeknight Roast)
Crisp golden crumb contrasts with tender, flaky salmon for a pleasing mix of textures and bright, tangy flavors. A mustard-brush seals moisture while the panko-parsley topping browns quickly under high heat to give a satisfying crunch.
Swap panko for breadcrumbs, or use a mixture of breadcrumbs and crushed almonds for nuttier crunch. If you prefer less tang, use whole-grain mustard instead of Dijon; for stronger herb notes, add chopped dill or chives to the crumb. This recipe adapts easily to thicker or thinner fillets — adjust roast time a few minutes accordingly.
Serve with simple sides that soak up pan juices: quick sautéed greens, steamed new potatoes, or a lemony couscous. It’s ideal for weeknight dinners, light weekend meals, or scaled up for casual dinner parties. Leftovers keep well and make excellent cold sandwiches or salads the next day.
How to Make It
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1
Preheat the oven to 220°C (425°F) and position a rack in the middle. Line a baking sheet with foil or parchment and lightly oil it.
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2
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Season each fillet lightly with half the salt and pepper.
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3
Whisk together Dijon mustard, 1 tbsp olive oil, lemon zest, and minced garlic in a small bowl. Brush the mustard mixture evenly over the top of each fillet.
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4
Melt the butter in a small skillet over medium heat, add panko and cook, stirring, until the crumbs are pale golden, about 2–3 minutes. Remove from heat and stir in parsley, grated Parmesan (if using), remaining salt and pepper, and remaining 1 tbsp olive oil.
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5
Divide the panko-parsley crumb evenly over the mustard-coated tops of the fillets, pressing gently so the crumb adheres.
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6
Roast the salmon in the preheated oven until the crust is golden and the salmon is just cooked through — about 10–12 minutes for 2–2.5 cm (1 inch) thick fillets; add 1–3 minutes for thicker pieces. Internal temperature should read 52–54°C (125–130°F) for moist, medium doneness.
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7
Remove from the oven and squeeze lemon juice over the fillets. Let rest 2 minutes, then serve immediately with extra lemon wedges.
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8
Store any leftovers refrigerated in an airtight container for up to 2 days. Reheat briefly in a hot oven (180°C/350°F) for 6–8 minutes to refresh the crumb; avoid microwaving to preserve crispness.