Tag: Salmon

Herb-Crusted Roast Salmon

Herb-Crusted Roast Salmon

Salmon is always a crowd pleaser with family and friends. Prepare this recipe for Herb-Crusted Roast Salmon in advance and pop in the oven for about 20 minutes for a quick and easy dinner. Serve with our Israeli Couscous as the perfect side!

The herb crust is made with thyme, chives and parsley that impart a lovely herbaceous flavor to the breadcrumbs with a little lemon zest for brightness. I use Panko breadcrumbs, which have more texture than regular breadcrumbs and crisp up nicely providing a crunchy contrast to the soft-textured fish.

Order a center-cut portion of the salmon.

Herb-Crusted Roast Salmon

Ask the fishmonger remove the skin for you.

Herb-Crusted Roast Salmon

The center portion is the thickest part with only a little taper either at the side or one end. Keep the fish whole, it’s easier to spread the crumb topping on a whole piece of fish instead of individual portions and it makes a beautiful presentation on a platter. The fish slices easily with a cake server.

Make this for your next dinner party – everyone will thank you, I promise!

Setup

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

Method

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 off. 

Herb-Crusted Roast Salmon

Slide that piece of salmon under the remaining thin end. The salmon cooks evenly and the end doesn’t dry out.

Herb-Crusted Roast Salmon

 

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

Herb-Crusted Roast Salmon chopped herbs

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

Herb-Crusted Roast Salmon

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.

Herb-Crusted Roast Salmon

 

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Herb-Crusted Roast Salmon

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 46 serings 1x
  • Category: Seafood/Salmon
Scale

Ingredients

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

Garnish
fresh chopped herbs

Instructions

Setup

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

Method

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.

Keywords: #salmon #herbcrustedsalmon #roastedsalmon #fish #roasting #quickandeasy roastedsalmon

Roasted Fish Fillets

Roasted Fish Fillets

This is the final video in our Fish Master Class series: Roasted Fish Fillets topped with a couple of delicious compound butters.

Wild Alaskan Cod Tenderloin

The first fish is a wild Alaskan cod tenderloin. This is a mild-flavored, flaky fish. The texture and flavor of this fish is best when cooked through. It’s a forgiving fish; the natural cod oil keeps the fish moist and even if you happen to overcook it a little. I chose to top this with the Garlic Herb Compound Butter.

Wild Sockeye Salmon

Baked Salmon Filet with Lemon Dill Compound Butter

Our second fish is a wild sockeye salmon also from Alaska. This is a leaner salmon and shouldn’t be overcooked. This fish is medium rare to medium. The taste and texture are excellent at any temperature point. The lemon dill compound butter is perfect for this fish.

Roasting Method

Roasting fish fillets is simple. Cut the fillets into individual portions before cooking, it has a neater look. Preheat the oven at 400 degrees F. Line a baking sheet with foil and brush with a little olive oil. Season both sides of the fish fillets with salt and pepper. Lay on the baking sheet, rub and turn to coat with the oil.

Roasted Fish Fillets

Baking time depends on the depth of the fish, at a minimum a thin fish like the sockeye no less than 6 minutes and the thicker cod could be 12-15 minutes.

Roasted Fish Fillets

Watch our video here.