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This Herb-Crusted Salmon is a low-sodium dish that features flaky salmon fillets with a flavorful herb crust – no need for salty breading here! The salmon is first seared to lock in flavor, then oven-baked until tender. All you need are five simple ingredients to create a delicious and healthy meal fit for any occasion.

Approximate sodium content per serving: 122mg

Herb-crusted salmon in a pot ready to eat.

Why You’ll Love This Low-Sodium Salmon Recipe

My most favorite salmon recipes are the ones that are convenient, healthy, and flavorful. This herb-crusted salmon checks all those boxes and more! I really love my Low Sodium Salmon with Lime and Herbs, but this time I wanted to try my hand at a low-sodium breaded salmon recipe.

You might think that salmon would need salt to taste good, but it naturally contains a healthy amount of sodium, so there really is no need to add more. And you’d be surprised how much heavy lifting fresh herbs can do when it comes to flavor.

Welcome to your new favorite way to make your favorite fish!

Sodium Notes By Alex G., Registered Dietitian

This Low-Sodium Herb-Crusted Salmon recipe delivers restaurant-quality crispiness and flavor without all the sodium. Searing creates a flavorful, crispy crust, while fresh basil, parsley, and thyme enhance the taste without relying on salty seasoning blends. Each serving of this salmon contains about 122 mg of sodium, significantly lower than the 1,000 to 1,400 mg typically found in a restaurant version of crusted salmon.

Ingredients

Salmon: I recommend a good-quality salmon, like wild salmon, for the best flavor and nutrition.
Fresh herbs: Fresh parsley, basil, and thyme are my go-to herbs for this recipe. They add a bright, fresh flavor to the dish.
Panko bread crumbs: These have the lowest sodium of all breadcrumbs.
Flour: Use all-purpose flour for dredging the salmon.
Eggs: Eggs will help the breadcrumbs stick to the salmon and give it a nice, crispy coating.

Breadcrumb mixture for herb-crusted salmon.

Preparation

Start by mixing the bread crumbs with the chopped parsley, basil, and thyme until everything is fully combined.

Next, preheat the oven to 450°F and set a sauté pan over medium to medium-high heat on the stove.

Pro tip: I recommend using an oven-safe pan to start with. That way, you don’t need to transfer the salmon to another pan before placing it in the oven.

Dipping salmon into a breadcrumb mixture.

Dredge one side of each salmon portion in flour, then dip it into the beaten eggs, and finally press it into the herb-breadcrumb mixture.

Cooking

Now add your oil to the hot sauté pan. Then place the salmon in the pan, crumb-side down, and cook for 2 minutes.

Adding salmon breadcrumb-side down in a pan to sear.

Flip the salmon, transfer the pan to the oven, and bake for 6 minutes.

Placing herb crusted salmon in the oven.

Serving

Remove the salmon from the oven and let it rest for 5 minutes before serving. Enjoy!

Herb-crusted salmon fresh out of the oven.

Great Sides to Pair with Herb-Crusted Salmon

Now that you have mastered the art of making herb-crusted salmon, it’s time to think about a side dish to serve with it. My Low-Sodium Mashed Potatoes would be really tasty. Another delicious option is to serve it with this Fresh & Flavorful Low-Sodium Pasta Primavera that incorporates fresh vegetables and a light cream sauce.

Storage & Reheating

Store your leftover low-sodium herb-crusted salmon in an airtight container in the fridge for up to 2-3 days. When reheating, be sure to use a method that will preserve the delicate texture of the salmon. Avoid microwaving, as this can make the fish tough and rubbery. Instead, try gently reheating in a pan on the stove with a little bit of olive oil or butter.