Herb Crusted Salmon
User Reviews
5
4 reviews
Excellent
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Prep Time
15 mins
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Cook Time
7 mins
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Additional Time
30 mins
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Total Time
52 mins
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Servings
6 people
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Calories
477 kcal
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Course
Main Course
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Cuisine
French
Herb Crusted Salmon
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Seared salmon fillets are topped with a flattened crumble of breadcrumbs, melted butter, parmesan and herbs and finished off quickly in a hot oven, where the crust clings to the fish.
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Ingredients
- 100 g (3.5oz/ ½ cup) butter salted
- 100 g (3.5oz/ 1 cup breadcrumbs Panko
- 100 g (3.5oz/ 1 cup) parmesan grated from a fresh block, not from a packet
- 1 clove garlic finely chopped or grated
- 1 tablespoon lemon thyme or 1 teaspoon dried thyme, fresh
- pinch (¼ tsp) black pepper add ¼ teaspoon salt if butter unsalted
- 6 g (5oz) salmon or cod, hake, mahi-mahi, fillets
- 1 tbsp olive oil
Instructions
Herb Crust Topping
- Melt the butter in a saucepan and mix in the breadcrumbs, parmesan, garlic, herbs and pepper.
- Spread the crumbly mixture out on to a baking sheet lined with baking parchment.
- Top with another sheet of baking paper and flatten it out it with a rolling pin until about 3mm thin. Place in the fridge to set for about 30 minutes.
Salmon Fillets
- In a hot frying pan, heat the oil and immediately sear the salmon fillets, skin side down, until the underside is crisp for about 3 minutes. Turn them over and cook for another 1-2 minutes (depending on the size). Place aside in the roasting tin.
- The herb crust topping is now ready to cut into 6 rectangles the size of the salmon fillets. Pre-heat the oven's grill/broiler.If you have any extra, cut them into portions, place each between the paper and freeze until needed.
- Layer the topping on each fillet and melt under the grill/broiler for 2-3 minutes or until the herb crust is golden and clings to the salmon. Keep warm while ready to serve with the side dishes.
Notes
- Serve with smoked beurre blanc sauce and sautéed green beans in garlic.
- Serve with smoked beurre blanc sauce and sautéed green beans in garlic.
- Salmon Cooking Time: the cooking time depends on the size of your fillets so adjust accordingly so not to overcook. If using flatter escalopes, then pan frying will be 30 seconds on each side and 2 minutes maximum under the grill/broiler.
- Wine pairing: this dish matches well with an ample white wine, such as Chardonnay, Marsanne, Viognier, Riesling or Champagne. Personal preferences of French wines are Saint Péray, Saint Joseph, Meursault, Condrieu and Châteauneuf-du-Pâpe - all gutsy whites that are perfect for special occasions.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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