Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Salmon
- 4 salmon fillets (6 ounces each), skin-on or skinless
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon fresh lemon juice
For the Feta Herb Crust
- 1 cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Optional Garnishes
- Lemon wedges
- Fresh dill sprigs
- Chopped parsley
- Extra crumbled feta
Equipment Needed
- Baking sheet or baking dish
- Parchment paper
- Mixing bowl
- Small spoon or spatula
- Instant-read thermometer
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet or baking dish with parchment paper or lightly grease it with olive oil.
Step 2: Season the Salmon
Pat the salmon fillets dry with paper towels.
Brush each fillet with olive oil and drizzle with fresh lemon juice.
Season evenly with:
- Kosher salt
- Black pepper
- Garlic powder
- Paprika
Arrange the salmon fillets on the prepared baking sheet, leaving space between each piece.
Step 3: Make the Feta Herb Crust
In a medium bowl, combine:
- Crumbled feta cheese
- Parmesan cheese
- Panko breadcrumbs
- Minced garlic
- Chopped parsley
- Chopped dill
- Chopped chives
- Lemon zest
- Olive oil
- Melted butter
- Dried oregano
- Black pepper
Mix until the ingredients are evenly combined and the mixture resembles moist crumbs.
Step 4: Coat the Salmon
Divide the feta herb mixture evenly among the salmon fillets.
Press the topping gently onto each fillet so it adheres well, covering the top surface without pressing too firmly.
Step 5: Bake
Place the baking sheet in the preheated oven.
Bake for 15–18 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
For a crispier topping, switch the oven to broil for the final 1–2 minutes, watching closely to prevent the crust from burning.
Step 6: Rest and Serve
Remove the salmon from the oven and let it rest for 3–5 minutes before serving.
Garnish with fresh parsley, dill sprigs, extra crumbled feta, and lemon wedges for squeezing over the top.
Serve immediately while warm.
Serving Suggestions
Feta & Herb-Crusted Salmon pairs beautifully with:
- Lemon herb rice
- Garlic mashed potatoes
- Roasted baby potatoes
- Quinoa
- Steamed asparagus
- Roasted broccoli
- Green beans almondine
- Greek salad
- Couscous
- Grilled zucchini
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing is not recommended, as the feta topping may lose its texture after thawing.
Reheating
- Oven: Reheat at 325°F (163°C) for 10–12 minutes until warmed through.
- Air Fryer: Heat at 325°F (163°C) for 3–5 minutes to help maintain the crispy topping.
- Microwave: Heat in 30-second intervals until warm, though the crust will soften.
Tips for Success
- Choose salmon fillets of similar thickness to ensure even cooking.
- Pat the salmon dry before seasoning so the crust adheres better.
- Use fresh herbs whenever possible for the brightest flavor.
- Avoid overbaking; salmon continues to cook slightly after it is removed from the oven.
- Broil only briefly at the end for a crisp, golden crust without drying out the fish.
- Finish with a squeeze of fresh le
