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Feta & Herb Crusted Salmon

Feta & Herb Crusted Salmon

This Feta & Herb Crusted Salmon transforms an ordinary fish fillet into a flavor explosion with a crispy, cheesy herb topping that melts into the tender fish. Ready in just 20 minutes, it's a foolproof dinner that looks and tastes like you spent hours in the kitchen!
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Cook Time 20 minutes
Course Dinner, Main Course
Cuisine Mediterranean-inspired
Servings 4

Equipment

  • Baking sheet
  • Parchment paper
  • Food processor or mixing bowl
  • Measuring spoons
  • Spatula
  • Zester/microplane (optional)

Ingredients
  

  • 4 salmon fillets about 6 oz each, skin on
  • 1 cup 6 oz crumbled feta cheese
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh lemon zest
  • 2 cloves garlic minced
  • 2 tablespoons olive oil divided
  • 2 tablespoons panko breadcrumbs for extra crunch!
  • 1 tablespoon honey trust me on this one
  • 1/2 teaspoon red pepper flakes adjust to your spice preference
  • Salt and freshly ground black pepper
  • Lemon wedges for serving

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. (Parchment isn't just for looks – it prevents the salmon from sticking and makes cleanup a breeze. You're welcome.)
  • Create your feta herb magic. In a food processor, combine feta, dill, parsley, lemon zest, garlic, 1 tablespoon olive oil, honey, and red pepper flakes. Pulse until well combined but still slightly chunky – we're not making baby food here. If you don't have a food processor, just mix everything in a bowl and mash with a fork while channeling your aggression from the day.
  • Add some crunch. Fold the panko breadcrumbs into your feta mixture. This is the secret to getting that perfect golden crust that will make your dinner guests think you've been hiding professional chef credentials.
  • Prep the salmon. Pat the salmon fillets dry with paper towels – this is crucial for crispy results! Place them skin-side down on the prepared baking sheet. Brush each fillet with the remaining olive oil and season with a little salt and pepper. Remember, feta is already salty, so go easy on the salt.
  • Top it like it's hot. Generously mound the feta mixture on top of each salmon fillet, pressing down slightly so it adheres. Don't worry if some falls off – that just becomes the chef's bonus crispy bits that you get to snack on later.
  • Bake to perfection. Place the salmon in the preheated oven and bake for 12-15 minutes, depending on the thickness of your fillets. You're looking for an internal temperature of 125°F (52°C) for medium rare or 130°F (54°C) for medium. The feta topping should be golden brown and slightly crispy, and the salmon should flake easily with a fork.
  • Rest (the salmon, not you – yet). Let the salmon rest for 2-3 minutes before serving. This helps the juices redistribute and makes for a moister final result.
  • Serve it up pretty. Transfer to plates and serve with lemon wedges for squeezing over the top – that final hit of acidity takes this dish from great to "can I get this recipe?!?" territory.

Notes

  • Fish selection tip: Look for salmon fillets of even thickness so they cook at the same rate. Wild-caught salmon generally has better flavor, but farm-raised works well too.
  • If fresh herbs aren't available, you can use dried (reduce amounts to 2 teaspoons each), but fresh really makes a difference here.
  • For a dairy-free version, substitute the feta with a mixture of nutritional yeast, almond flour, and a touch more olive oil.
  • Make ahead hack: Prepare the feta herb mixture up to 24 hours in advance and store in the refrigerator.