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.

Panko Herb-Crusted Dijon Salmon

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!
5 from 16 votes
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
  • ¼ cup dijon mustard
  • 1/2-2/3 cup plain panko breadcrumbs
  • 1 TBSP fresh chopped parsley
  • 1 TBSP fresh chopped chives
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • tsp dried dill or 1/2 TBSP fresh
  • 2-3 TBSP olive oil
  • sea salt to taste


  • Defrost if using frozen.
  • Preheat your oven or toaster oven to 450 degrees F.
  • On a plate, combine panko with parsley, chives, garlic powder, paprika, and dill and season with salt, to taste.
  • Using a butter knife, spread an even layer of dijon mustard on each side of the salmon, using extra if needed.
  • Dredge the salmon in the panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.
  • Heat a pan or skillet with a few spoonfuls of olive oil.
  • 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.
  • 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.
  • If you’re using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
  • The result is a crisp, flavorful crust on the outside with a tender flaky inside.
  • Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs!


Serve with lemon wedges for a burst of citrus.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on size/weight of salmon used and enjoy!


Calories: 208kcal, Carbohydrates: 13g, Protein: 3g, Fat: 16g, Saturated Fat: 1g, Sodium: 465mg, Potassium: 72mg, Fiber: 1g, Sugar: 1g, Vitamin A: 356IU, Vitamin C: 4mg, Calcium: 45mg, Iron: 1mg
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!

more scrumptious salmon recipes

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Recipe Rating

Questions & Reviews

  1. 5 stars
    I followed the recipe and did not change or add anything. I served the salmon over herbed cauliflower rice and it was absolutely delicious! I will be making this one again.

  2. 5 stars
    I didn’t have any salmon so I defrosted cod instead. I also prefer stone ground mustard to dijon. Instead of putting the cod in the oven, I just lowered the heat a bit and cooked it on the stovetop instead. Holy moly this fish was amazing. Next time I’ll use salmon but I’ve found our new fish fave recipe!!

  3. 5 stars
    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.

  4. 5 stars
    The light crunchy topping on the salmon sounds amazing! The salad is a perfect pairing too! Love both of these recipes so much!

  5. 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!

  6. 5 stars
    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

  7. 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!

  8. 5 stars
    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.

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