Every hostess needs a go-to salmon recipe that feeds a crowd, looks beautiful on a platter, and feels special without requiring a ton of effort. This Herb & Parmesan Crusted Salmon with Lemony Labneh checks every box. I recently served it at a dinner party and multiple guests told me it was the best salmon they’d ever had. This recipe was an absolute must for my Easy Hosting Playbook series (you can see the full reel here). It feeds a crowd with minimal effort, can be prepared ahead, is made with simple ingredients, looks beautiful served family style, pairs well with almost any side dish, and always gets rave reviews!
What I love most about this recipe is that it feels elevated enough for entertaining, but it’s actually very simple. The salmon is topped with a flavorful mixture of herbs, parmesan, garlic, lemon, and crushed Simple Mills crackers (my fave gf swap for breadcrumbs), then baked until golden and served over cool, lemony labneh. The result is a dish that looks restaurant-worthy on a platter but is easy enough to pull off for a casual dinner with friends.
Ingredients
Serves 6
For the Salmon
1 large fillet of salmon (about 2–2.5 pounds)
2 tbsp Dijon mustard
1 cup crushed Simple Mills sea salt almond flour crackers
1/3 cup finely grated parmesan cheese
1/4 cup finely chopped parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
Zest of 1 lemon
2 garlic cloves, finely grated
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
For the Lemony Labneh
1 cup labneh
Zest of 1/2 lemon
1 tbsp olive oil
Pinch of kosher salt
For Serving
Garnish of chopped chives
Chive flowers (if you want to feel fancy)
Sliced lemons
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Pat the salmon dry and place it skin-side down on the prepared pan. Season lightly with salt and pepper, then spread the Dijon mustard evenly over the top.
- In a medium bowl, combine the crushed Simple Mills crackers (I crush them in a food processor), parmesan, parsley, dill, chives, lemon zest, salt, and pepper. Stir in the garlic and olive oil until the mixture is evenly moistened and crumbly.
- Press the topping evenly over the salmon.
- Bake for 10 minutes, then add lemon slices on top and bake for another 6–10 minutes, depending on the thickness of your salmon, until it flakes easily with a fork and the internal temperature is 135 F (it will come up to 145 F as it rests).
- While the salmon bakes, mix the labneh with lemon zest, olive oil, and salt. Spread the labneh onto a large serving platter.
- Carefully transfer the salmon onto the labneh platter. Finish with a sprinkle more fresh chives, chive flowers if you’re feeling fancy, and flaky salt.
Hosting Tip
You can prep the breadcrumb topping several hours ahead by mixing together the crushed crackers, herbs, parmesan, lemon zest, salt, and pepper. Store it covered in the refrigerator and add the garlic and olive oil just before baking the salmon.
Whether you’re hosting a dinner party, holiday meal, or summer gathering, this herb-crusted salmon is the kind of crowd-pleasing recipe that everyone will be asking you for before the night is over. Enjoy!
