Panko Herb-Crusted Dijon Salmon

We love this Panko Herb-Crusted Dijon Salmon recipe! Flaky salmon slathered in creamy dijon mustard and topped with crispy panko and fresh herbs. Skip the boring salmon and add some serious oomph to your weeknight dinner routine with this tasty seafood dish.

Panko Herb-Crusted Dijon Salmon

Panko Herb-Crusted Dijon Salmon

Flaky salmon slathered in creamy dijon mustard then topped with crispy panko and fresh herbs.

Herb-Crusted Dijon Salmon
5 from 2 votes

Panko Herb-Crusted Dijon Salmon

Flaky salmon slathered in creamy dijon mustard and topped with crispy panko and fresh herbs. Skip the boring salmon and add some serious oomph to your weeknight dinner routine with this tasty recipe!

Course Main Course
Cuisine Seafood
Keyword Dijon Salmon
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons


  • 2 large wild Alaskan salmon fillets  skin removed, fresh or frozen
  • 1/4 cup dijon mustard
  • 1/2-2/3 cup plain panko breadcrumbs
  • 1 TBSP fresh chopped parsley
  • 1 TBSP fresh chopped chives
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp of dried dill or 1/2 TBSP fresh
  • 2-3 TBSP olive oil
  • sea salt to taste


  1. Defrost if using frozen.
  2. Preheat your oven or toaster oven to 450 degrees F.
  3. On a plate, combine panko with parsley, chives, garlic powder, paprika, and dill and season with salt, to taste.
  4. Using a butter knife, spread an even layer of dijon mustard on each side of the salmon, using extra if needed.
  5. Dredge the salmon in the panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.
  6. Heat a pan or skillet with a few spoonfuls of olive oil.
  7. Once your pan is hot, add the salmon and cook on both sides for approx 2-3 minutes each. Try to be gentle, the panko will start to abandon ship if you manhandle the fish too much in the pan. You can add a little more of the breading/herb mixture while cooking if that happens, no worries! Look for a peachy pink/opaque outer layer on each side with a rare center and a golden panko crust.
  8. With a spatula, gently move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
  9. If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
  10. The result is a crisp, flavorful crust on the outside with a tender flaky inside.
  11. Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs!

Recipe Notes

Serve with lemon wedges for a burst of citrus.

Panko Herb-Crusted Dijon Salmon

If you get a chance to try this Panko Herb-Crusted Dijon Salmon, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.

so . . . how was it?

Quick, easy, and oh-so-tasty! This Panko Herb-Crusted Dijon Salmon totally just won itself a spot on the weekly dinner rotation. Hopefully it wows you too!

Though it didn’t need a sauce, this dish tasted absolutely amazing with a side of yogurt sauce. Simply combine your favorite plain greek yogurt with sriracha, garlic powder, a pinch of salt, and a sprinkle of some of the herbs you used for the fish. No measurements needed; just season to taste and revel in the deliciousness!

Looking for a scrumptious side dish to pair with your salmon? Fabulous! Try this simple veggie salad on for size:

Healthy Tomato Cucumber Avocado Salad

 Tomato Cucumber Salad


  • 1 green bell pepper
  • 1 + 1/2 cups cherry tomatoes, quartered
  • 1 cucumber
  • 1 TBSP red wine vinegar
  • 1/4 cup avocado oil or olive oil
  • juice of 1 lemon
  • salt and pepper, to taste
  • 2 TBSP fresh cilantro or parsley (pick your favorite!)
  • 2-4 TBSP crumbled feta (skip for dairy-free)


  1. Chop your veggies, removing any seeds/skin/stems needed.
  2. If you’re using an english (hothouse) cucumber you can keep the seeds and skin on, but if you’re using a standard cucumber then remove the skin and seeds.
  3. Whisk together oil, vinegar, lemon juice, salt, pepper, and fresh herbs of your choosing and pour over salad.
  4. Toss to coat, top with feta, and dig in!

crazy for salmon?

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  • Claire

    I made this for myself and the kids for dinner. SOOO GOOD.
    The kids enjoyed it and asked to have it on the menu again next week!
    Thank you for such a great recipe.
    I made your salad to go with it and some oven roasted new potatoes.

    • Claire, you’re the sweetest! Thanks for your review and I’m so glad the dish was a hit!

  • Marjory

    The light crunchy topping on the salmon sounds amazing! The salad is a perfect pairing too! Love both of these recipes so much!

    • Thanks Marjory! They’re soooo good together!

  • Krisi Dunn

    Hey! Just wanted to say that since discovering this recipe a year ago – it has been a WEEKLY meal (sometimes twice a week)! It is my FAVOURITE! Couldn’t believe how amazing it tasted. My 2yo can’t get enough of it! Thank you so much for posting! Honestly, its one of the best things I have ever tasted!

  • Aimee

    Did not care for this AT ALL!!! Nutmeg was not a good additions to this soup……did not taste at all Like Paneras…..

  • M

    This was amazing

  • Amanda

    In love!!! Made it tonight… The only bad thing with it was… THERE WASNT ENOUGH!!!!!!!!! Amazing!!

  • Lilit

    Thank you for this delicious recipe! I just made it and it’s wonderful. I used all the same ingredients you listed but simplified the cooking process by sautéing the onion and garlic in butter first, adding the spices directly to it (this brings out the flavor of the spices more than just adding it to liquid), then stirring the flour into the onion mixture. This creates the roux and you can then add the broth directly into the same pot. After you pour in the broth, add the broccoli, carrot, and bay leaf and bring to a boil. Once it boils, stir in the cream and cheeses. This way it is a one pot meal 🙂 Thank you again!

  • csd

    I made it too (about 3 times)….thought it was amazing and I am making right now!! no changes for me this recipe is awesome

  • Hi Jenn! This is about the third or fourth time I’ve made this soup and I just wanted to tell you how much I love it! My husband asks for it all the time too 🙂 I love how easy it is…perfect for mid-week when I just want to whip up something yummy fast. Also for nights when I’m feeling sick like tonight! It’s awesome to have a go-to recipe for something tasty that hardly requires any effort. Thanks for sharing this!

  • Katie Payton

    Totally worth the fat for me! Lol, the cheeses also add a good amount of fat. Even the butter. If you’re even concerned about fat that much, then you probably shouldn’t even eat a cheese-based soup…

  • Katie Payton

    Hehe, elloooo :3 This recipe is my favorite (and only recipe I’ve tried) for Broccoli Cheese Soup. I noticed I double the seasoning amount, and can even {maybe} triple, but I haven’t tried it yet 😉 I am sooooo confident with this soup that I don’t add what I don’t like (or at least want at the moment). So this 3rd time I just added about 2 1/4 – 1/2 cups TOTAL of cheese ~ I just used leftovers. Hmmm and only added broccoli, broccoli stems, and lots of carrot. Oh! I used 4 TB butter/flour because I was using half and half. Hehe, I ate 3 bowls 😉

    Anywho I love this recipe and I’ll probably post again when I make it again 😉

    Seems like a versatile soup base if you want a potato cheese soup, or a cauliflower cheese soup, which is cool.

    The ground nutmeg adds a nice flavor 🙂 …although the flavor almost disappears after the next day, but, oh well!

  • Anon

    Just okay. It was a bit bland as-is. Even with more seasoning, though, it was nowhere near the flavor of Panera’s soup, and not really worth the fat in all the half-and-half!

  • Katie Payton

    I made this again! Still yummy! Wasn’t as gouda-tasting either because my taste buds are a little off (I’ve beenfeeling funky lately), or because my heaping 1cup wasn’t heaping enough 😉 Regardless I still tasted great. Again, thank you for the recipe! And congratulations to you and your husband on your newborn!!

    *gouda is def. a diff. tasting cheese….overpowering the first time I had it. If you think the soup tastes funny or yucky then it’s probably your tastebud hating the gouda*
    *tastes lighter with half and half*

  • SonniQ

    OMG I’m going to the store RIGHT NOW and get the ingredients I don’t have! I told my husband this is dinner tonight!

  • IPinRecipes


    Oh! what a yummy salmon recipe, would be delighted if you could share your recipes with us at a community for food bloggers and food lovers. With you can directly pin recipes from your blog like Pinterest. No need to edit, crop images and your recipes will be published immediately without any editorial review. So why to wait, join our community and start pinning recipes.

    Happy Pinning!!!

    iPinRecipes Team

  • I make mine from dried beans and then portion/freeze them! Each week I thaw a container and toss them into recipes! They can also be kept in the fridge for 4/5 days 🙂
    Here’s the slow cooker method I use:
    You can also make them on the stove top!

  • Kara

    What type of black beans do you use? The canned black beans are always so damp and have a funny texture.

  • I AM going to make this very soon! I can’t stop thinking about it! YUM YUM YUUUUUM!

  • YUM. Love salmon – and this looks like it’s cooked to perfection.

  • This sounds delicious! I’ve been looking for a new salmon recipe—definitely trying this soon!

  • Becky@TheSavedRunner

    Just pinned it! I can’t wait to try! Looks delicious!

  • Fiona

    Wish this came in my inbox last night when I was searching for a new salmon recipe! Next week for sure 🙂

  • Maryea {happy healthy mama}

    I am always looking for new ways to prepare salmon. This looks outstanding!

  • Arman @ thebigmansworld

    Jenn this looks absolutely delicious- I love dijon mustard and have just bought a new container of my favourite brand (maille). Cheers!

  • Jenn – this looks amazing. I often wonder how to prepare Salmon in a yummy and interesting way. Your pictures are gorgeous by the way! How do you do it? You’re like the veggie-super-woman of the blog world and I love reading and trying out your recipes. I’m trying to eat more veggies, and replace pasta, rice and white potatoes with more veggies. I love showcasing them or just sneaking an extra helping into my dishes and I love yours. I made sweet potato nachoes for my Super Bowl party – yumm
    Keep up the amazing work Jenn – and thanks.

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