In a medium bowl, combine the panko breadcrumbs, chopped parsley, dill, thyme, minced garlic, olive oil, and lemon zest. Stir until evenly coated and slightly sticky.

Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

Press the herb breadcrumb mixture evenly onto the flesh side of each salmon fillet, gently pressing so it adheres well.

Heat a heavy skillet over medium-high heat. Add 1 tablespoon olive oil.

Carefully place the salmon herb-side down into the hot skillet. Press lightly with a spatula and cook for 4–5 minutes until the crust becomes golden brown and crispy.

Carefully flip the fillets and continue cooking for another 3–4 minutes until the salmon flakes easily with a fork and reaches your preferred doneness.

While the salmon cooks, whisk together the Greek yogurt, lemon juice, chopped dill, honey, and salt until smooth.

Serve the Crispy Herb-Crusted Salmon Recipe immediately with the lemon dill sauce spooned over or served alongside. Garnish with extra fresh dill and lemon wedges if desired.