Salmon is one of my fish go-to’s. At home, it’s all too easy to slap a piece onto an aluminum lined baking sheet, drizzle with olive oil, a little bit of seasoning, pop into the oven and call it a day. Sometimes it’s fun to jazz it up a bit, and that’s exactly what this recipe does.
This particular herb crusted salmon calls for a base of mustard, mayo, and tarragon, topped with a mixture of thyme and panko breadcrumbs as the crust. Talk about a flavor explosion!
THE MINIMALIST RECIPE
Herb Crusted Salmon
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Seafood
Serves: 4
Ingredients
- 4 (6 to 8 oz) skin-on salmon fillets
- kosher salt and freshly ground black pepper
- quality olive oil
- 2 tablespoons unsalted butter
- ½ cup panko bread crumbs
- 2 tablespoons beaten egg
- 2 teaspoons minced fresh thyme
- ¼ cup chopped fresh tarragon
- 1 tablespoon whole-grain mustard
- 2 teaspoon mayonnaise
- lemon slices
Instructions
- Preheat oven to 500 degrees and place an aluminum lined baking sheet in the oven. Pat salmon dry with paper towels, season with kosher salt and freshly ground black pepper.
- Melt butter in a skillet over medium heat. Add panko and season with salt and pepper. Stir frequently until panko is golden brown. Transfer to a bowl and let cool completely, then stir in egg and thyme thoroughly.
- In a separate small bowl, combine tarragon, mustard and mayonnaise.
- Using a spoon, spread tarragon mixture evenly over each fillet. Sprinkle panko mixture evenly on top, pressing with your fingers to adhere.
- Once oven reaches 500 degrees, remove rimmed baking sheet from oven, lower oven temperature to 325 degrees, and drizzle olive oil over baking sheet. Carefully place salmon onto it, skin-side down. Roast until the thickest part of the fillet registers to 125-degrees on an instant-read thermometer, about 10-13 minutes.