herb-crusted salmon

Herb-Crusted Salmon
from Ellen's kitchen, thanks to Cook's Illustrated


  • 4 (6-8 oz) salmon fillets either with skin or not
  • 2 tbs unsalted butter
  • 1/2 cup panko
  • 2 tbs beaten egg
  • 2 tsp minced fresh thyme
  • 1/4 cup chopped fresh tarragon
  • 1 tbs whole-grain mustard
  • 1 1/2 tbs mayonnaise
  • lemon wedges
  • salt and pepper
  • oven rack in middle position and heat oven to 325.  Dissolve 5 tbs salt in 2 quarts water in large container.  Submerge salmon in brine and let stand at room temp for 15 minutes.  Remove salmon from brine, pat dry, and set aside.
  • butter in 10 inch skillet over medium heat.  Add panko and 1/8 tsp salt and season with pepper.  Cook, stirring frequently, until panko is golden brown, 4-5 minutes.  Transfer to bowl and let cool completely.  Stir in egg and thyme until thoroughly combined.  Stir tarragon, mustard, and mayonnaise together in second bowl.
  • wire rack in rimmed baking sheet.  Place aluminum foil on wire rack and lightly coat with Pam.  Evenly space fillets, skin side down, on foil.  Using spoon, spread tarragon mixture evenly over top of each fillet.  Sprinkle panko mixture evenly over top of each fillet, pressing with fingers to adhere.  Bake until center of thickest part of fillet is 125 degrees and still translucent when cut with knife, 18-25 minutes. Let rest for 5 minutes and serve with lemon wedges.


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