Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350. Line baking pan with aluminum foil and spray with cooking spray. Combine herbs and crumbs, then mix with melted butter Brush Dijon on salmon fillets. Pat herb mix onto fillets. Bake for 20-25 minutes, or to your own preference.
Time 47m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.
Time 25m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F. Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand. Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.
Number Of Ingredients 8 Steps:
Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil. Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil. Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.
Time 25m Yield 2 Number Of Ingredients 10 Steps:
Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil. Preheat oven’s broiler on high and set the oven rack about 8 inches from the heat source. Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste. Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined. Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet. Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C). Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.
More about “herb crusted salmon recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside. In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm. Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.
