Herb-Crusted Roast Salmon



1 1/2 pounds center-cut salmon, skin removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup Panko breadcrumbs
3 tablespoons chopped thyme
3 tablespoons chopped chives
2 tablespoons chopped parsley
zest of one lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil

fresh chopped herbs



Preheat the oven to 400 degrees F, line a medium-size baking pan with foil, and brush with a little oil to prevent sticking.


Place the salmon on the baking sheet and sprinkle the top with the salt and pepper; fold any thin ends or sides underneath. If the thin end doesn’t fold easily, cut a small piece of and tuck underneath.

Combine the breadcrumbs, thyme, chives, parsley, lemon zest, salt, and pepper in a bowl. Stir in the olive oil until thoroughly blended.

Scoop the crumb mixture across top of the salmon, patting gently to set.

NOTE: The salmon can be held in the refrigerator at this point for one day. Take out 30 minutes before roasting to bring to room temperature.

Pop the salmon in the preheated oven and roast for 20 minutes, or until the salmon registers 145 degrees F on an instant-read thermometer and the breadcrumbs are golden brown.

Use the foil to lift the salmon onto a platter and then rip the foil in the middle and pull from the ends to side the foil from under the salmon.

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