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Lemon Herbed Salmon

 Lemon Herbed Salmon
We sometimes send our delicious Washington salmon all the way to Michigan for my sister to use in this family-favorite dish! The tasty topping can be used on other types of fish, too. Fresh thyme from your garden really sparks the flavor. —Perlene Hoekema Lynden, Washing
8 ServingsPrep/Total Time: 30 min.


  • 2-1/2 cups fresh bread crumbs
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh parsley
  • 6 tablespoons grated Parmesan cheese
  • 1/4 cup chopped fresh thyme or 1 tablespoon dried thyme
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 6 tablespoons butter, melted, divided
  • 1 salmon fillet (3 to 4 pounds)


  • In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan
  • cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons
  • butter and toss lightly to coat; set aside.
  • Pat salmon dry. Place skin side down in a greased baking dish. Brush
  • with remaining butter; cover with crumb mixture. Bake at 350°
  • for 20 to 25 minutes or until salmon flakes easily with a fork.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (6 ounces) equals 446 calories, 29 g fat (10 g saturated fat), 126 mg cholesterol, 483 mg sodium, 8 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Lemon Herbed Salmon (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.