18 Delicious Crusted Salmon Recipes for Every Occasion

How about turning your ordinary dinner into an extraordinary feast with these 18 delicious crusted salmon recipes? Perfect for busy weeknights, special occasions, or when you’re simply craving something gourmet at home, each recipe promises a burst of flavors that’ll make your taste buds dance. Whether you’re a seasoned chef or a cooking newbie, there’s something here for everyone. Let’s dive into these mouthwatering options that are sure to impress!

Parmesan Herb Crusted Salmon

Nothing elevates a simple salmon fillet quite like a golden, Parmesan herb crust that crackles with every forkful. This Parmesan Herb Crusted Salmon transforms the humble fish into a luxurious yet approachable dish, perfect for both weeknight dinners and special occasions.

Ingredients

• 4 salmon fillets (6 oz each, skin-on or skinless)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp fresh parsley, finely chopped (or substitute with dill for a different herb note)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp lemon zest (adjust to taste)
• 1/2 tsp garlic powder
• Salt and pepper (to season the salmon)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels to ensure the crust adheres well, then season both sides lightly with salt and pepper.
3. In a small bowl, mix together the Parmesan cheese, breadcrumbs, parsley, thyme, lemon zest, and garlic powder until well combined.
4. Brush the top of each salmon fillet lightly with olive oil, then press the Parmesan-herb mixture onto the oiled surface to form an even crust.
5. Place the crusted salmon fillets on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
6. For an extra crispy crust, broil the salmon for the last 1-2 minutes of cooking, watching closely to prevent burning.

Creating a symphony of textures and flavors, this Parmesan Herb Crusted Salmon boasts a crispy, savory topping that contrasts beautifully with the tender, flaky fish beneath. Serve it atop a bed of creamy risotto or alongside a crisp green salad for a meal that’s as visually stunning as it is delicious.

Almond Crusted Salmon with Lemon Butter Sauce

Zesty and sophisticated, this Almond Crusted Salmon with Lemon Butter Sauce transforms a weeknight dinner into a gourmet experience. The crisp almond coating pairs beautifully with the rich, buttery sauce, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for crispiness)
• 1 cup almonds, finely chopped (for a finer crust, pulse in a food processor)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 2 large eggs, beaten (helps the crust adhere)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 tbsp unsalted butter (for a richer sauce, use European-style butter)
• 2 tbsp lemon juice (freshly squeezed for brightest flavor)
• 1 tbsp capers, drained (adds a briny contrast)
• 2 tbsp olive oil (or any neutral oil for frying)

Instructions

1. Preheat oven to 375°F (190°C) to ensure it’s ready for finishing the salmon.
2. Season salmon fillets evenly with salt and pepper on both sides.
3. Dredge each fillet in flour, shaking off excess to ensure a light coating.
4. Dip floured fillets into beaten eggs, allowing excess to drip off for even almond adherence.
5. Press each fillet into chopped almonds, coating all sides except the skin for a crunchy texture.
6. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
7. Place salmon fillets skin-side down in the skillet; cook for 3 minutes until almonds are golden.
8. Carefully flip fillets; transfer skillet to the oven. Bake for 8-10 minutes until salmon reaches 145°F internally.
9. While salmon bakes, melt butter in a small saucepan over low heat. Stir in lemon juice and capers; warm through.
10. Remove salmon from oven; let rest for 2 minutes before serving to allow juices to redistribute.
11. Drizzle lemon butter sauce over salmon just before serving for a glossy finish.

Flaky and moist, the salmon’s almond crust offers a delightful crunch against the velvety lemon butter sauce. Serve atop a bed of wilted greens or with roasted asparagus for a complete meal that’s sure to impress.

Dijon Mustard and Panko Crusted Salmon

Revered for its delicate balance of flavors and textures, this Dijon mustard and panko crusted salmon is a testament to the elegance of simple ingredients coming together. Perfect for a weeknight dinner or a special occasion, it promises a crispy exterior giving way to tender, flaky fish.

Ingredients

• 4 salmon fillets (6 oz each, skin-on or skinless)
• 1/4 cup Dijon mustard (smooth or whole grain for texture)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (adjust to taste)
• 1 tsp lemon zest (freshly grated for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp chopped fresh dill (or parsley for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Dijon mustard and honey until smooth. This mixture will act as the glue for the panko crust.
3. Pat the salmon fillets dry with paper towels to ensure the mustard mixture adheres well. Season both sides with salt and pepper.
4. Brush the top of each salmon fillet generously with the mustard-honey mixture, covering the entire surface.
5. In another bowl, combine the panko breadcrumbs, lemon zest, and olive oil, mixing until the breadcrumbs are evenly coated.
6. Press the panko mixture onto the mustard-coated side of each salmon fillet, creating an even layer.
7. Place the crusted salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
8. Garnish with chopped fresh dill or parsley before serving for a pop of color and freshness.

Creating a symphony of textures, the crispy panko crust contrasts beautifully with the succulent salmon beneath. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s as visually appealing as it is delicious.

Garlic Butter Crusted Salmon

Delightfully succulent and bursting with flavor, this Garlic Butter Crusted Salmon is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a weeknight dinner or a special occasion, it promises a gourmet experience with minimal effort.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra crispiness)
• 3 tbsp unsalted butter (softened for easy mixing)
• 2 cloves garlic (minced, or adjust to taste)
• 1/4 cup breadcrumbs (panko for a lighter crust)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 tbsp olive oil (or any neutral oil for greasing)

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil to prevent sticking.
2. In a small bowl, combine the softened butter, minced garlic, breadcrumbs, lemon juice, salt, and pepper until a cohesive mixture forms.
3. Pat the salmon fillets dry with paper towels to ensure the crust adheres well, then place them skin-side down on the prepared baking sheet.
4. Evenly spread the garlic butter mixture over the top of each salmon fillet, covering the surface completely for a uniform crust.
5. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
6. For an extra crispy top, broil the salmon for the last 2 minutes of cooking, watching closely to avoid burning.

The result is a beautifully textured salmon with a crispy, golden crust that gives way to tender, flaky flesh beneath. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a meal that’s as visually stunning as it is delicious.

Coconut Crusted Salmon with Mango Salsa

Flavorful and visually stunning, this Coconut Crusted Salmon with Mango Salsa combines the rich, buttery texture of salmon with the sweet and tangy flavors of mango salsa, all encased in a crispy coconut crust. Perfect for a summer dinner party or a special weeknight meal, this dish is sure to impress with its balance of flavors and textures.

Ingredients

• 1 lb salmon fillet, skin-on (for a crispy texture)
• 1/2 cup shredded coconut (unsweetened for best results)
• 1/4 cup panko breadcrumbs (for extra crunch)
• 1 egg, beaten (acts as a binder)
• 1 tbsp olive oil (or any neutral oil)
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup red onion, finely diced (soak in water to mellow the flavor)
• 1 jalapeño, seeded and minced (adjust to taste)
• 2 tbsp fresh cilantro, chopped (plus more for garnish)
• Juice of 1 lime (about 2 tbsp)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, mix the shredded coconut and panko breadcrumbs. Season the salmon fillet with salt and pepper on both sides.
3. Dip the salmon fillet into the beaten egg, ensuring it’s fully coated, then press into the coconut-panko mixture, covering all sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon, skin-side down, and cook for 2-3 minutes until the crust is golden brown. Tip: Do not move the salmon too soon to ensure a crispy crust.
5. Transfer the salmon to the prepared baking sheet, skin-side down, and bake for 10-12 minutes, or until the salmon flakes easily with a fork.
6. While the salmon bakes, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt to taste. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
7. Serve the salmon hot, topped with the mango salsa and garnished with additional cilantro if desired.

A harmonious blend of textures and flavors, the crispy coconut crust contrasts beautifully with the tender salmon, while the mango salsa adds a refreshing brightness. For an elegant presentation, serve atop a bed of quinoa or alongside grilled asparagus.

Pecan Crusted Salmon with Maple Glaze

Perfectly balancing the rich, buttery texture of salmon with the crunchy sweetness of pecans, this Pecan Crusted Salmon with Maple Glaze is a masterpiece of flavors and textures that will elevate any dinner table.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra flavor)
• 1 cup pecans, finely chopped (toast lightly for enhanced aroma)
• 1/4 cup maple syrup (pure, for the best flavor)
• 2 tbsp Dijon mustard (or whole grain for texture)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the maple syrup and Dijon mustard until smooth; set aside.
3. Pat the salmon fillets dry with paper towels to ensure the glaze adheres well, then season both sides with salt and pepper.
4. Brush the top of each fillet with the maple-mustard glaze, then press the chopped pecans onto the glaze to form a crust.
5. Drizzle the olive oil over the pecans to help them crisp up in the oven.
6. Bake for 12-15 minutes, or until the pecans are golden and the salmon flakes easily with a fork. For an extra crispy top, broil for the last 2 minutes.
7. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.

Golden and glistening, the pecan crust offers a delightful contrast to the tender salmon beneath, while the maple glaze adds a subtle sweetness that complements the dish’s richness. Serve atop a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as visually stunning as it is delicious.

Spicy Cajun Crusted Salmon

Captivating the senses with its bold flavors and succulent texture, this Spicy Cajun Crusted Salmon is a masterpiece of Southern-inspired cuisine. Perfectly balanced with a fiery kick and a crispy, herbaceous crust, it’s a dish that promises to elevate any dinner table to gourmet status.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp Cajun seasoning (adjust to taste for heat preference)
• 1 tsp garlic powder (for depth of flavor)
• 1/2 tsp salt (enhances the natural flavors of the salmon)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 lemon, cut into wedges (for serving, adds a bright acidity)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels to ensure the crust adheres well and the skin gets crispy.
3. In a small bowl, mix together the Cajun seasoning, garlic powder, salt, and black pepper.
4. Brush each salmon fillet lightly with olive oil, then generously coat the top and sides with the spice mixture.
5. Place the salmon skin-side down on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden.
6. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

A symphony of textures and flavors, this Spicy Cajun Crusted Salmon boasts a perfectly crispy exterior giving way to tender, flaky flesh. Serve it atop a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s as visually stunning as it is delicious.

Lemon Pepper Crusted Salmon

Captivating the essence of summer, this Lemon Pepper Crusted Salmon marries the zest of citrus with the warmth of cracked pepper, creating a dish that’s as vibrant in flavor as it is elegant in presentation. Perfect for a sophisticated dinner or a refreshing weeknight meal, it’s a testament to the beauty of simple ingredients coming together.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon zest (freshly grated for brightest flavor)
• 2 tsp cracked black pepper (adjust to taste)
• 1 tsp sea salt (fine grain for even distribution)
• 1 lemon, thinly sliced (for garnish and extra flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels to ensure the crust adheres well.
3. In a small bowl, mix together the lemon zest, cracked black pepper, and sea salt to create the crust mixture.
4. Brush each salmon fillet lightly with olive oil, then evenly coat the top with the lemon pepper mixture, pressing gently to adhere.
5. Place the seasoned salmon fillets on the prepared baking sheet and top each with a couple of lemon slices for added flavor and presentation.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden.
7. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.

A symphony of textures awaits, from the crispy, peppery crust to the tender, flaky salmon beneath. Serve atop a bed of quinoa or alongside roasted asparagus for a meal that’s as nutritious as it is delicious, proving that elegance can indeed be effortless.

Herbed Bread Crumb Crusted Salmon

Just imagine a dish that marries the delicate, buttery texture of salmon with the crisp, golden perfection of herbed bread crumbs. This Herbed Bread Crumb Crusted Salmon is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 4 salmon fillets (6 oz each, skin-on or skinless)
• 1 cup panko bread crumbs (for extra crunch)
• 1/4 cup fresh parsley, finely chopped (or substitute with dill for a different flavor profile)
• 2 tbsp fresh thyme leaves (stems removed)
• 1/4 cup grated Parmesan cheese (adds a savory depth)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Dijon mustard (for a tangy base)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the panko bread crumbs, chopped parsley, thyme leaves, grated Parmesan, salt, and pepper. Mix well to distribute the herbs evenly.
3. Brush the top of each salmon fillet with a thin layer of Dijon mustard. This will help the breadcrumb mixture adhere to the salmon.
4. Press the breadcrumb mixture onto the mustard-coated side of each salmon fillet, ensuring an even, generous coating.
5. Drizzle the olive oil over the breadcrumb-coated salmon fillets. This will help the crust achieve a golden color as it bakes.
6. Place the salmon fillets on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
7. For an extra crispy crust, broil the salmon for the last 1-2 minutes of cooking, watching closely to prevent burning.

Keenly balanced, the Herbed Bread Crumb Crusted Salmon offers a delightful contrast between the tender, flaky fish and the crunchy, aromatic topping. Serve it atop a bed of lemon-infused quinoa or alongside roasted asparagus for a meal that’s as visually stunning as it is delicious.

Walnut Crusted Salmon with Dill Sauce

Nothing elevates a weeknight dinner quite like this Walnut Crusted Salmon with Dill Sauce, a dish that marries the rich, buttery texture of salmon with the earthy crunch of walnuts, all brought together with a creamy, herbaceous sauce.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra flavor)
• 1 cup walnuts, finely chopped (toast for deeper flavor)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp Dijon mustard (adds a subtle tang)
• Salt and pepper (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the mayonnaise, dill, lemon juice, and Dijon mustard to create the dill sauce. Set aside in the refrigerator to let the flavors meld.
3. Season the salmon fillets generously with salt and pepper on both sides.
4. Press the chopped walnuts onto the top of each salmon fillet, ensuring an even coating that adheres well.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets, walnut-side down, and sear for 2-3 minutes until the nuts are golden and fragrant.
6. Carefully flip the fillets and transfer the skillet to the preheated oven. Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve the salmon hot, drizzled with the chilled dill sauce and garnished with additional fresh dill.

Masterfully combining textures and flavors, this dish offers a delightful contrast between the crispy walnut crust and the tender salmon beneath. The dill sauce adds a refreshing note, making it perfect for a spring or summer evening. Consider serving it alongside a crisp green salad or roasted asparagus for a complete meal.

Cornmeal Crusted Salmon with Avocado Cream

Nothing elevates a simple salmon fillet quite like a crisp cornmeal crust, paired luxuriously with a smooth avocado cream. This dish marries textures and flavors in a way that’s both sophisticated and surprisingly simple to achieve at home.

Ingredients

• 1 lb salmon fillet, skin-on (for a richer flavor)
• 1/2 cup fine cornmeal (for the perfect crunch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 avocado, ripe (for the creamiest texture)
• 1/4 cup sour cream (or Greek yogurt for a lighter version)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Pat the salmon fillet dry with paper towels; this helps the cornmeal adhere better.
3. In a shallow dish, mix the cornmeal, salt, and pepper for the crust.
4. Press the salmon fillet into the cornmeal mixture, coating all sides evenly.
5. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
6. Place the salmon in the skillet, skin-side down, and sear for 2-3 minutes until the crust is golden.
7. Transfer the skillet to the oven and bake for 10-12 minutes, until the salmon flakes easily with a fork.
8. While the salmon cooks, blend the avocado, sour cream, and lime juice in a food processor until smooth for the avocado cream.
9. Season the avocado cream with salt to taste, blending briefly to incorporate.
10. Serve the salmon hot, topped with a generous dollop of avocado cream.

Delightfully crisp on the outside and tender within, the salmon’s richness is beautifully balanced by the avocado cream’s freshness. For an extra touch of elegance, garnish with microgreens or a sprinkle of chili flakes.

Sesame Seed Crusted Salmon with Soy Ginger Glaze

Perfectly balancing the richness of salmon with the nutty crunch of sesame seeds, this dish is a harmonious blend of textures and flavors. Paired with a soy ginger glaze, it offers a delightful umami depth that elevates the humble salmon to gourmet status.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for crispiness)
• 1/4 cup white sesame seeds (toasted for enhanced flavor)
• 1/4 cup black sesame seeds (for visual contrast)
• 1/2 cup soy sauce (low sodium recommended)
• 2 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp fresh ginger (minced, adjust to taste)
• 1 garlic clove (minced)
• 1 tbsp rice vinegar (for a slight tang)
• 1 tbsp sesame oil (or any neutral oil)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small saucepan over medium heat, combine soy sauce, honey, ginger, garlic, rice vinegar, and red pepper flakes. Simmer for 5 minutes until slightly thickened, then set aside.
3. Pat the salmon fillets dry with paper towels to ensure the sesame seeds adhere well.
4. Brush each fillet lightly with sesame oil, then press into a mix of white and black sesame seeds to coat the top and sides evenly.
5. Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
6. During the last 2 minutes of baking, brush each fillet generously with the soy ginger glaze to create a shiny, flavorful crust.
7. Remove from the oven and let rest for 2 minutes before serving to allow the flavors to meld.

Flaky and moist, the salmon boasts a crispy sesame crust that contrasts beautifully with the silky glaze. Serve atop a bed of jasmine rice or with a side of steamed greens for a complete meal that’s as visually stunning as it is delicious.

Pistachio Crusted Salmon with Honey Mustard Drizzle

Unveiling a dish that marries the richness of salmon with the crunch of pistachios and the sweet tang of honey mustard, this recipe is a testament to the elegance of simple ingredients coming together in perfect harmony.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra flavor)
• 1 cup shelled pistachios, finely chopped (for a finer crust, pulse in a food processor)
• 1/4 cup Dijon mustard (or whole grain for a more textured drizzle)
• 2 tbsp honey (adjust to taste for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the Dijon mustard and honey until smooth to create the drizzle. Set aside.
3. Pat the salmon fillets dry with paper towels to ensure the crust adheres well. Season both sides with salt and pepper.
4. Brush the top of each fillet lightly with olive oil, then press the chopped pistachios onto the oiled surface to form an even crust.
5. Place the crusted fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the pistachios are golden.
6. Drizzle the honey mustard sauce over the baked salmon just before serving, or serve it on the side for dipping.

Velvety salmon meets a crispy, nutty crust in this dish, with the honey mustard adding a delightful contrast. Serve atop a bed of arugula for a peppery bite or alongside roasted vegetables for a complete meal.

Sun-Dried Tomato and Basil Crusted Salmon

Lusciously vibrant and bursting with Mediterranean flavors, this Sun-Dried Tomato and Basil Crusted Salmon transforms the humble fish into a gourmet masterpiece. Perfectly suited for a summer evening or a sophisticated dinner party, it promises a delightful interplay of textures and tastes.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra flavor)
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped (reserve 1 tbsp oil)
• 1/4 cup fresh basil leaves, finely chopped (packed)
• 1/4 cup panko breadcrumbs (for a gluten-free option, use almond flour)
• 2 tbsp grated Parmesan cheese (optional for a richer crust)
• 1 tbsp reserved sun-dried tomato oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets dry with paper towels to ensure the crust adheres well, then season both sides lightly with salt and pepper.
3. In a small bowl, mix together the sun-dried tomatoes, basil, panko breadcrumbs, Parmesan cheese (if using), garlic powder, and reserved sun-dried tomato oil until well combined.
4. Evenly divide the mixture among the salmon fillets, pressing gently to adhere the crust to the top of each fillet.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden and crispy.
6. For an extra crispy crust, broil the salmon for the last 2 minutes of cooking, watching closely to prevent burning.

Unveil a dish where the succulent salmon melts in your mouth, contrasted by the crispy, herby crust. Serve atop a bed of lemon-infused quinoa or alongside roasted asparagus for a meal that’s as visually stunning as it is delicious.

Quinoa Crusted Salmon with Roasted Vegetables

Zesty and wholesome, this quinoa crusted salmon with roasted vegetables is a symphony of textures and flavors, perfect for a nutritious yet indulgent meal. The crisp quinoa coating contrasts beautifully with the tender salmon, while the roasted vegetables add a sweet and earthy balance.

Ingredients

• 1 cup quinoa, rinsed and drained (for a crispier crust)
• 4 salmon fillets, skin-on (about 6 oz each, for even cooking)
• 2 tbsp olive oil (or any neutral oil, for roasting)
• 1 lb mixed vegetables (such as carrots, Brussels sprouts, and sweet potatoes, cut into uniform pieces for even roasting)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper (to season)
• 1 egg, beaten (for binding the quinoa)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the mixed vegetables with 1 tbsp olive oil, garlic powder, salt, and pepper on the prepared baking sheet. Spread them in a single layer to ensure even roasting.
3. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they are tender and slightly caramelized.
4. While the vegetables roast, pat the salmon fillets dry with paper towels to ensure the quinoa crust adheres well.
5. Dip each salmon fillet into the beaten egg, then press into the rinsed quinoa to coat all sides evenly.
6. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Sear the quinoa-crusted salmon for 2-3 minutes on each side until the quinoa is golden and crispy.
7. Transfer the seared salmon to the baking sheet with the roasted vegetables and return to the oven for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Let the dish rest for a couple of minutes before serving to allow the flavors to meld.

Marvel at the delightful contrast between the crunchy quinoa crust and the succulent salmon, complemented by the sweetness of the roasted vegetables. Serve this dish with a drizzle of lemon tahini sauce or atop a bed of arugula for an extra layer of flavor and texture.

Chili Lime Crusted Salmon with Cilantro Yogurt Sauce

Zesty and vibrant, this dish marries the bold flavors of chili and lime with the rich, buttery texture of salmon, creating a culinary masterpiece that’s as visually stunning as it is delicious. The accompanying cilantro yogurt sauce adds a refreshing creaminess, perfectly balancing the heat and acidity.

Ingredients

• 1 lb salmon fillet, skin-on (for crispy skin)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp lime zest (freshly grated for maximum flavor)
• 1/2 cup plain yogurt (Greek yogurt for thicker sauce)
• 1/4 cup fresh cilantro, finely chopped (stems removed for texture)
• 1 tbsp lime juice (freshly squeezed)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix together the chili powder, lime zest, salt, and black pepper to create the crust mixture.
3. Pat the salmon fillet dry with paper towels to ensure the crust adheres well, then brush both sides with olive oil.
4. Evenly coat the top side of the salmon with the chili-lime mixture, pressing gently to adhere.
5. Place the salmon skin-side down on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
6. While the salmon bakes, combine the yogurt, chopped cilantro, and lime juice in a bowl to make the sauce. Stir until smooth.
7. Serve the salmon hot, topped with the cilantro yogurt sauce. For an extra touch, garnish with lime wedges and additional cilantro.

The salmon emerges from the oven with a beautifully crisp crust, giving way to tender, flaky flesh beneath. The cilantro yogurt sauce, with its cool tang, complements the spicy, citrusy crust, making each bite a harmonious blend of flavors and textures. Consider serving over a bed of quinoa or alongside roasted vegetables for a complete meal.

Rosemary and Thyme Crusted Salmon

Succulent and aromatic, this Rosemary and Thyme Crusted Salmon transforms a simple fillet into a gourmet experience, with herbs lending a fragrant crunch to the tender, flaky fish.

Ingredients

• 1 lb salmon fillet, skin-on (for extra flavor and crispiness)
• 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
• 2 tbsp fresh thyme, finely chopped (or 1 tbsp dried)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 lemon, zested and juiced (for brightness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure the crust adheres well.
3. In a small bowl, mix together the rosemary, thyme, breadcrumbs, olive oil, salt, pepper, and lemon zest until well combined.
4. Press the herb mixture evenly onto the top of the salmon fillet, covering the surface completely.
5. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon flakes easily with a fork.
6. Drizzle with fresh lemon juice right before serving to enhance the flavors.

Perfectly balanced, the salmon boasts a crispy herb topping that contrasts beautifully with its moist interior. Serve alongside a crisp green salad or roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Macadamia Nut Crusted Salmon with Pineapple Salsa

Macadamia nut crusted salmon with pineapple salsa is a dish that marries the rich, buttery texture of salmon with the crunchy, nutty crust of macadamia nuts, all brightened by a sweet and tangy pineapple salsa. Perfect for a summer dinner party or a special weeknight meal, this recipe promises to elevate your dining experience with its harmonious blend of flavors and textures.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra flavor)
• 1 cup macadamia nuts, finely chopped (for a finer crust, pulse in a food processor)
• 1/2 cup panko breadcrumbs (adds extra crunch)
• 1/4 cup honey (for a touch of sweetness)
• 2 tbsp Dijon mustard (or whole grain mustard for texture)
• 1 cup fresh pineapple, diced (ripe pineapple is sweeter)
• 1/4 cup red bell pepper, finely diced (adds color and crunch)
• 2 tbsp fresh cilantro, chopped (or parsley if preferred)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• Salt and pepper to taste (season at every layer for depth)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow dish, mix the finely chopped macadamia nuts and panko breadcrumbs. Tip: Toast the nuts lightly before chopping to enhance their flavor.
3. In another bowl, whisk together honey and Dijon mustard. Brush this mixture evenly over the top of each salmon fillet.
4. Press each honey-mustard coated salmon fillet into the macadamia nut mixture, ensuring an even crust. Tip: Use the back of a spoon to gently press the crust onto the salmon for better adherence.
5. Place the crusted salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
6. While the salmon bakes, prepare the pineapple salsa by combining diced pineapple, red bell pepper, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Tip: Let the salsa sit for 10 minutes before serving to allow the flavors to meld.

Every bite of this macadamia nut crusted salmon offers a delightful contrast between the crispy, nutty exterior and the tender, flaky fish beneath, while the pineapple salsa adds a refreshing burst of sweetness and acidity. Serve atop a bed of quinoa or with a side of roasted vegetables for a complete, visually stunning meal.

Conclusion

These 18 crusted salmon recipes offer a treasure trove of flavors to elevate any meal, from weeknight dinners to special occasions. Tantalizing and versatile, each dish promises to delight your palate and impress your guests. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share this roundup on Pinterest to spread the salmon love. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.