The idea of tossing a bunch of stuff on a sheet pan and having finished dinner 30 minutes later is very appealing, but you have to make sure you time it right! This Herb-Crusted Salmon is so delicious. The fish doesn’t dry out thanks to the breading and the crispy crust on top is a nice touch.
It actually works well on a sheet pan with an assortment of vegetables assuming you add them in the right order!
Bonus for this recipe, which I wasn’t expecting honestly, my kids LOVED it! They’ve recently gotten into eating more fish and salmon, it turns out, is a favorite with my younger one. She ate multiple servings of this herb-crusted salmon! If Salmon isn’t your thing but you are looking for an easy sheet pan meal, check out this Autumn Chicken Sheet Pan Dinner.
How to Prepare Salmon Filet
I like to buy a full side of salmon for this recipe with the skin on. The annoying part of this is that the salmon will frequently come without the pin bones being removed.
If you have a nice market, they might offer to take the pin bones out for you, but it’s not a terrible job if you have to do it. Just use some clean tweezers and yank them out one at a time.
If you don’t have tweezers, just leave them in and just watch out for them as you eat. Don’t try to pull them out with your fingers. It’ll just destroy the fish.
- Want a different preparation method for salmon? Try this Hot Smoked Salmon!
Making the Herb Panko Mixture
The fresh herbs are really important in this mix, but even more important might be the lemon zest. It totally brings the mix to life!
Once the mixture is mixed together press it onto the salmon filet after you drizzle it lightly with olive oil. Some will fall off but use a liberal hand with it. You shouldn’t have much left over.
What Else Can you Add to the Sheet Pan?
The nice thing about making the salmon on a sheet pan is that it only takes up half of the sheet pan which leaves you plenty of room for the rest of dinner!
I recommend adding some hearty veggies to the rest of the sheet pan to fill it up. I used asparagus and potatoes, which worked well. If you diced potatoes, or longer cooking vegetables, just let them roast for 10-15 minutes before adding the salmon and asparagus.
The fish only needs to bake for about 20 minutes at 400˚ F. so add it along with other stuff that needs approximately that long.
This was my finished Herb-Crusted Salmon sheet pan. I loved it!
The salmon was super flakey and delicious, especially with a spritz of lemon!
If you are a salmon fan, or if you’re trying to get your kiddos to try some salmon, this is a really easy recipe and one that is a nice intro to fish!
Sheet Pan Herb-Crusted Salmon
- 1 – 1 ½ pounds salmon filet, pin bones removed
- 2 tablespoons olive oil
- ½ cup panko breadcrumbs
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 lemon, zest only
- ½ teaspoon kosher salt
- Lemon, garnish
Optional Sheet Pan Add-ins:
- 1 bunch asparagus
- 1 pound new potatoes
- Olive oil
- Salt and pepper
- Preheat oven to 400˚ F.
- If your salmon filet has pin bones, use a pair of clean tweezers to pull out the pin bones. They are usually on the fatter end of the filet and you can feel them easily if you run your hand down the filet. Also, if you ask your fishmonger, they might remove the pin bones for you.
- Drizzle half of the olive oil on the sheet pan and half on the salmon.
- In a small bowl, mix together panko breadcrumbs, herbs, lemon zest, and salt. Pat that mixture onto the salmon filet.
- Place crusted salmon filet on oiled baking sheet and bake at 400˚ F. for 20-23 minutes until topping is browned and fish is flakey.
- Serve fish immediately with lemon on the side.
- Optionally, you can add other vegetables to the sheet pan to round out the meal. I like to add some baby potatoes, diced, and some asparagus. The asparagus will need to roast about as long as the salmon. The potatoes will need 10-15 minutes longer so I recommend roasting them and then add the salmon and asparagus to the sheet pan.