Herb Crusted Salmon

Amarante

Sun, Dec 11 2016, 4:09 pm

A nice easy preparation for salmon. It would appeal to even the most timid palates but it's not just the same preparation.

Herb-Crusted Salmon

Source: Southern Living Magazine

SERVES 4 to 6

HANDS-ON 10 minutes TOTAL 30 minutes

Lots of herbs transform this salmon from special to extraordinary. Be sure that all of the pin bones are removed from the fish.

1 (2½-pound) salmon fillet, pin bones removed
Parchment paper
1½ cups panko (Japanese breadcrumbs)
¼ cup loosely packed fresh flat-leaf parsley leaves, chopped
¼ cup loosely packed fresh dill, chopped
¼ cup loosely packed fresh basil leaves, chopped
2 garlic cloves, finely minced
6 tablespoons unsalted butter, melted
2 tablespoons honey mustard
2 teaspoons fresh thyme leaves, chopped
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon black pepper
Lemon wedges

1. Preheat oven to 425°F. Rinse salmon, and pat dry with paper towels. Place salmon, skin side down, on a parchment paper-lined baking sheet.

2. Stir together panko and next 11 ingredients in a bowl. Gently press mixture onto salmon to form a thick crust.

3. Bake at 425°F for 20 minutes or until salmon is just cooked through and flakes easily with a fork. Serve immediately with lemon wedges.