salmon with parsley herb crust and lemon slices
Print Recipe
5 from 1 vote

Baked Salmon with Parsley Garlic Crust

Baking salmon with a thick herb crust is a great way to trap moisture and impart the fish with flavor. It's easy to prepare an entire fillet on a sheet pan with chopped parsley, garlic, olive oil, and either breadcrumbs or almond flour.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, fish, gluten free, herb crust, paleo, salmon
Servings: 4 people
Calories: 290kcal
Author: Chef Sara Furcini


Herb Crust

  • 1/3 cup olive oil
  • 1 1/2 tsp sea salt
  • 2 cloves garlic minced
  • 3 oz parsley leaves finely chopped (about 1/2 cup)
  • 1/3 cup almond flour or bread crumbs


  • 1 fillet salmon or arctic char (approximately 1 pound) skin on, bones removed with tweezers
  • 1 lemon sliced


  • Preheat oven to 375°F.
  • Combine the herb crust ingredients on a sheet pan to form a thick paste then scoop to the side to clear the pan for the fish. Season the fillet on both sides with salt and pepper and lay flat skin-side down.
  • Cover the flesh side of the salmon with a thick layer of herb paste. Pat down and top with lemon slices. Bake for 15 minutes or until the salmon is cooked through, where the flesh is no longer translucent. Allow to rest for 5 minutes before cutting.


Salmon fillets vary widely in size. This recipe will work for any fillet between 1-2 pounds. If you are dealing with anything larger than that, you can make more of the herb crust for a thicker coating and increase the cook time by 20 minutes plus.


Calories: 290kcal | Carbohydrates: 6g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 613mg | Potassium: 363mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1808IU | Vitamin C: 43mg | Calcium: 64mg | Iron: 2mg