Herb-Crusted Salmon

26 Apr

Salt and pepper
2 pounds center-cut salmon (cut into four 6-8oz fillets)
2 tablespoons unsalted butter
1/2 cup panko bread crumbs
2 tablespoons beaten egg
2 teaspoons minced fresh thyme
1/4 cup chopped fresh tarragon (dill or basil can also be substituted)
1 tablespoon whole grain mustard
1 1/2 teaspoons mayonnaise
Lemon wedges

  1. Pour 2 quarts of water into a large bowl and dissolve 5 tablespoons of table salt. Put the fillets into the brine and allow to sit at room temperature for 15 minutes. Remove fish from brine and use paper towels to pat dry. Set aside.
  2. Meanwhile set a rack to the middle of your oven and preheat to 325-degrees. Melt butter in a 10 inch skillet over medium heat.
  3. Add the 1/2 cup panko and season with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Cook for 4 to 5 minutes; stir frequently; until the bread crumbs become golden brown. Empty into a small bowl and allow to cool completely. Mix in thyme and egg.
  4. In a second small bowl, mix together the chopped tarragon, mustard, and mayonnaise.
  5. Set a wire rack inside of a rimmed baking sheet. Cover rack with foil, and spray with non-stick cooking spray. Evenly arrange the salmon fillets with on top of the foil with the skin-side down.
  6. Use a spoon to spread the herb mixture over the top of the fillets. Evenly sprinkle the panko mixture on top of the fish, and use your fingers to press down so that the bread crumb adheres.
  7. Bake in 325-degree oven for 20 to 25 minutes, until the internal temperature of the fish reaches 125-degrees. It should still be slightly translucent if you cut into fish with a paring knife. Allow to rest for 5 minutes on the serving platter. Serve with lemon wedges.

Adapted from America’s Test Kitchen/Cook’s Illustrated



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