Feta and herb crusted salmon is the restaurant quality weeknight recipe you need in your life! This super simple, but impressive main course is not only delicious, but beautiful too. It’s a year round salmon recipe that works great for weeknight meals, dinner parties, and holidays.
Feta Salmon with Herbs
All you need for this recipe is salmon, feta, a few fresh herbs, and lemon. That’s it. It comes together in about 3 minutes and bakes up quickly on parchment or foil, no mess! Who’s your buddy? Who’s your pal in the kitchen? Meeee!
No special equipment needed for this recipe. A knife, a cutting board, a sheet pan, and parchment or foil. Chop up the feta, herbs, squeeze of lemon with some zest and a pinch of salt. Spread on a salmon fillet. Place in oven. That’s it!
PRO TIP: I always have feta cheese in the fridge. It’s great for adding flavor to a ton of meals. I buy the big containers at Costco and use it on everything. Baked feta pasta, chicken burgers, Greek rice, etc.
Using Fresh Herbs is Key
As far as the herbs go, I use whatever I have in my garden or refrigerator readily available. Just make sure you to use fresh herbs, they really give you the most flavor and the best texture with the creamy, crumbly feta cheese. Usually parsley and chives are my favorite for this recipe. You can also use basil, rosemary, tarragon, thyme, whatever you like.
Feta Crusted Salmon Recipe
After chopping the herb and feta mixture, place it over the salmon and pat it down to form a crust. Bake it, and in about 20 minutes, you have dinner!
Baking Salmon
The key to making perfect Salmon is to bake it until it is a few degrees less than fully done, then let it come up to temperature while it rests. Salmon is considered ‘fully’ cooked when it is 145 degrees Fahrenheit at its most thickest, internal part of the fish. I like to take salmon out of the oven when it’s about 135-140.
Serving, Storing & Variations of this Recipe
- Serving Suggestions: If this is a family dinner at home, I like to serve this with a simple starch like white rice. If I’m having company over, I’ll jazz it up with something fancier, like couscous salad.
- Leftover Salmon: Leftovers of this recipe are great the next day. I personally always prefer my leftover salmon served cold! If you have leftovers, simply place the leftover salmon in a lidded container in the refrigerator for up to 3 days.
- Variations: As far as variations go, you can use any type of herb you like. You can also add fresh minced garlic to the Feta mixture. While I like the taste of fresh herbs, dried will work in a pinch. If you want to add some color and texture, try adding in some chopped roasted red peppers, or even some onion.
More Main Course Salmon Recipes
- Greek Yogurt Salmon
- Panko Crusted Salmon
- Salmon with Honey Mustard
- Baked Blackened Salmon
- Miso Glazed Salmon
- Basic Oven Baked Salmon Recipe
- Salmon with Lemon Dill Sauce
Hope you enjoy this recipe as much as we do. Don’t forget to tag us if you make our recipes @laughingspatula on instagram! – Kathi and Rachel
Feta and Herb Crusted Salmon
Ingredients
- 1 1 lb salmon filet
- 1/2 cup Feta Cheese
- 1/4 cup fresh parsley
- 3 tbsp fresh chives
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment or foil for easy clean up and set aside.
- Combine parsley, chives, feta, lemon, salt and pepper on cutting board. Rough chop several times, chopping up all ingredients to mix.
- Spread feta mixture on salmon filet. Pat down to ensure crust is formed.
- Bake for 20 minutes or until cooked through to 145 degrees fahrenheit.
- Serve and enjoy!
Lisa Marie Reed says
Made this for the 1st time tonight and it was AMAZING! The hubby loved it too. Had sauteed broccoli and cinnamon cayenne pepper sweet potatoes with it. Light and so satisfying! Thank you…will make it again and again!! Wish I could post a picture.
Rob says
Added some fresh oregano to the recipe and my family absolutely loved it.
Mary Kay says
WE LOVE THIS RECIPE. So easy and taste fabulous.
Kathi & Rachel says
Thank you! We are so glad you loved it.
JC says
I have frozen salmon filets that are deboned, but still have the skin on them. . Can they be used with this recipe? If so, how would I adjust the cooking time or should I thaw them first? Sorry, very inexperienced cook here.
Kathi & Rachel says
Hi JC – thaw the salmon first and you can leave the skin on. After it’s baked simple use a spatula to lift the cooked salmon off the skin…it will come off very easily. Happy to help new home chefs anytime! Kathi
JC says
Sorry, just saw in the recipe to thaw if the salmon is frozen, but wondering about how long that would take roughly if anyone knows. Thanks!
Kathi & Rachel says
How long to thaw? Put it on a metal baking sheet and it will thaw faster. Probably take 90 minutes or so depending on thickness. Store in fridge till ready to use once thawed.
Kayla says
Steelhead is trout, not salmon
Kathi & Rachel says
A+ observation. What did you think of the recipe?
Kayla says
Recipe sounds great. Plan on making sometime this week. Thanks! k.
Tami says
Delicious! This will be a regular in our house!
Angela says
This looks tasty. Always looking for new salmon recipes.
Stephanie says
Looks delish! Can’t wait to try this on our salmon from Alaska
Caitlyn says
This is a fabulous and easy recipe! I have been making this for a few years now and I can honestly say that it is my family’s favourite way to have salmon. I’ve even managed to get the thumbs up from anti-salmon friends!
Kelly says
This recipe is absolutely fabulous!
Nicole says
I made this for the first time tonight and it was SO delicious! And the entire family loved it too! Super flavorful and easy!
David says
Really good. I have tried it with a different mix of chopped herbs and chopped green onion. Great!