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Feta and Herb Crusted Salmon

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

This Feta and Herb Crusted Salmon is an easy yet elegant dish, featuring flaky, tender salmon topped with a flavorful crust of crumbled feta, fresh herbs, garlic, and lemon zest. Baked to perfection, this dish is light, nutritious, and packed with Mediterranean flavors—perfect for a quick weeknight dinner or a special occasion!


Ingredients

Units Scale

For the Salmon:

4 salmon fillets (about 6 oz each)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional)

For the Feta Herb Crust:

1/2 cup crumbled feta cheese

1/4 cup panko breadcrumbs (or almond flour for low-carb option)

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped (or 1 teaspoon dried)

1 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon olive oil

1 clove garlic, minced


Instructions

  • Preheat & Prep:

    • Preheat oven to 400°F (200°C).
    • Line a baking sheet with parchment paper or lightly grease it.
  • Season the Salmon:

    • Place salmon fillets on the prepared baking sheet.
    • Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
  • Make the Feta Herb Crust:

    • In a small bowl, mix together feta cheese, panko breadcrumbs, parsley, dill, lemon zest, lemon juice, olive oil, and minced garlic until combined.
  • Top the Salmon:

    • Spoon the feta herb mixture evenly over each salmon fillet, pressing gently to help it stick.
  • Bake:

    • Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
    • If a crispier topping is desired, broil for the last 1–2 minutes.

 

  • Serve & Enjoy:

    • Garnish with extra parsley and a squeeze of fresh lemon juice.
    • Serve with roasted veggies, quinoa, or a fresh green salad.