Dill & Lemon Crusted Salmon
Tender salmon fillets coated in a fresh dill, lemon-zest, and olive oil crust, then roasted until flaky with a lightly crisp top. Simple ingredients, restaurant-quality flavor — fresh, aromatic, and not heavy.
Prep: 10 minutes
Cook: 12–15 minutes
Total: 25 minutes
Ingredients
Salmon
2 salmon fillets (150–180 g each)
2 tbsp olive oil
Salt & black pepper
Dill–Lemon Crust
Zest of 1 lemon
2 tbsp fresh dill, finely chopped
1 small garlic clove, grated
2 tbsp breadcrumbs or almond meal
1 tbsp Dijon mustard
Optional Finish
Lemon slices
Extra dill
Drizzle of olive oil
Instructions
Prepare the Salmon
Preheat oven to 200°C.
Line baking tray with parchment.
Pat salmon dry; season with salt & pepper.
Make the Crust
Mix lemon zest, dill, garlic, breadcrumbs, Dijon, and olive oil into a moist crumb.
Crust & Bake
Spread crust evenly over salmon fillets.
Top with lemon slices if using.
Bake 12–15 minutes until salmon flakes easily and top is lightly golden.
Serve
Finish with fresh dill and a light olive oil drizzle.
Chef Tips
Dijon locks crust to fish
Fresh dill > dried (huge difference)
Almond meal = gluten-free option
Don’t overbake — salmon should be juicy
Best Pairings
Lemon couscous
Roasted asparagus or zucchini
Greek salad
Garlic yogurt sauce
Frequently Asked Questions
Pan-sear instead?
Sear skin-side first, finish in oven.
No breadcrumbs?
Use crushed nuts or skip for softer crust.
Make ahead?
Prep crust earlier; bake fresh.
Nutritional Information
Calories: 420
Protein: 34 g
Fat: 28 g
Carbs: 6 g
Omega-3: High