This Mediterranean-inspired salmon is crusted with a zesty Dijon mustard layer and topped with a crispy herbed panko mixture that gives it a satisfying golden finish. The pairing of fresh lemon zest, parsley, and olive oil brings brightness to every bite. It’s quick, elegant, and full of flavor.
Preheat your oven to 400°F (200°C).
Pat the salmon fillets dry and season both sides with salt and pepper.
Place the fillets skin-side down on a parchment-lined baking sheet.
In a small bowl, whisk together the Dijon mustard, lemon juice, and lemon zest.
Spread a thin layer of this mixture on the top of each salmon fillet.
In a separate bowl, combine the panko, parsley, garlic, oregano, olive oil, chili flakes (if using), salt, and pepper.
Mix until the breadcrumbs are coated and lightly moistened.
Spoon the breadcrumb mixture evenly over the mustard-coated tops of the salmon fillets.
Press gently to adhere, creating a solid crust.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the crust is golden.
Optional: broil for 1–2 minutes at the end to crisp up the top, but watch closely to avoid burning.
Plate with your choice of sides and an extra lemon wedge for brightness.
Garnish with a sprinkle of fresh herbs or a drizzle of olive oil if desired.
Try a chilled Sauvignon Blanc or dry Rosé—the acidity complements the Dijon and herbaceous notes beautifully.
4 servings