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!
Mobasir hassan says
My whole family are huge fan of seafoods and I know they would be so excited to have your recipe. J an truly appreciate the way you made this delicious salmon.
Becci says
Love this recipe!
Occasionally I’ll try a different recipe, and always wish I’d made this one.
I mix leftovers with rice and steamed broccoli for lunches.
Yummm!!!
My favorite!
Kathi & Rachel says
Thanks for the nice note Becci! We really appreciate the 5 stars!
Chelsea Boccardo Smith says
This really is a super simple, but incredibly flavorful recipe! Thank you so much. We make this about once a month for dinner.
Janet says
ABSOLUTELY DELICIOUS!!! I stumbled across this recipe and thought I would give it a try. It was fabulous and I would highly recommend it!
Penny says
This is the best & easiest salmon recipe I’ve ever made!
Kathi & Rachel says
Thank you Penny!
Penny says
Best salmon ever! This is the third time we made it. It’s so easy & if you only have chives it’s still just as good.
Sarah L says
Loved it – my family loved it. So easy and delicious!
Stacey says
I love easy meals like this and it sounds so good. Looks like a great Keto Diet meal too. We’re making this very soon! Thanks for sharing your recipe.
LaughingSpatula.com says
Hope you get a chance to try it! Thank you for the note!
Marilyn McCarthy says
How many pounds should the salmon filet be?
LaughingSpatula.com says
Hi Marilyn – it doesnt matter too much. You just sprinkle the topping on any size fillet. Most run about 2 pounds. I like Steelhead from Costco if that helps! But this will work on any salmon.
The DH says
If it doesn’t matter how much, then how did you calculate the nutritional information?
Kathi & Rachel says
The nutritional information is based on the quantities given in the recipe card.
Charleen R Jackson says
I think this may be my new favorite salmon recipe! Tried it tonight and LOVED it! I never knew feta cheese would pair so well with salmon.
Mel says
Hi Ms. Kath,
While I know this is a fairly quick and easy meal, I was wondering if it would be possible to make it as a freezer meal?
Ie. Put the feta and herbs on the salmon, vacuum pack it, and freeze.
Would it be ill advised? Or if not, any recommendations?
Thank you.
Kathi @ LaughingSpatula.com says
Hi Mel! – I think anything vacuum packed stands a good chance of working! Will probably infuse those flavors pretty nicely. I’d say yes to that!
Tracy says
This recipe was easy and delicious! I did spring for wild king salmon and made the recipe exactly as written. It was phenomenal! It melted in my mouth and even got kudos from my husband who doesn’t like salmon.
Kathi @ LaughingSpatula.com says
Thank you for taking the time to send a note Tracy! I am so glad you liked it and especially for a non salmon lover to love it! Who says cheese doesnt go with fish :).
Lori says
9 made this tonight but I substituted black olives, capers and dill instead of scallions and parsley. It was delicious!! I will be making this again.
Phil says
This is a 5-Star dish. My wife made it tonight and when I asked for a 2nd helping I was told I would have to wait a while before it would appear back on the menu for the week. Amazing and simple !!
Kathi Kirk says
Dear Phil…Marry me! Thank you so much for the sweet comment. Really makes this old blogging heart go zing!
Kylie says
I cooked this for supper tonight and it was really good. This was so simple and so delicious. Thank you :0)
Kathi Kirk says
I am so glad you like it Kylie! Thanks for dropping a note…us bloggers really appreciate it!
Katherine says
I do not like chives and I am new to cooking fish, what other herbs go with salmon?
Kathi Kirk says
Hi Katherine – You could use whatever fresh herb you like or just go with parsley alone! I think fresh tarragon would be really good!