Herb-Crusted Salmon is first brined then coated with a sauce before adding a crispy panko topping. You’ll find a crispy exterior with a flaky and moist interior. A great method for cooking salmon.
Prep Time:15 minutes
Cook Time:18 minutes
Total Time:33 minutes
4 skin-on salmon fillets
2 tablespoons butter
1/2 cup panko breadcrumbs
2 eggs, beaten
2 teaspoons fresh thyme, minced
1/4 cup fresh tarragon, chopped (2 teaspoons dried)
1 tablespoon whole grain mustard
1 1/2 teaspoons mayonnaise
salt and pepper
Dissolve 5 tablespoons salt in 2 quarts water in a large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon, pat dry and set aside.
Preheat oven to 350º. Line a wire rack with tin foil and place it in a jelly roll pan.
Melt butter in 10-inch skillet over medium heat. Add panko and 1/8 teaspoon salt and season with pepper. Cook, stirring frequently, until panko is golden brown, 4-5 minutes. Transfer to bowl and let cool completely. Stir in egg and thyme until thoroughly combined.
Mix together in small bowl the tarragon, mustard and mayonnaise.
Spray lined wire rack with cooking spray and place filets, skin side down on rack. Spray with cooking spray. Using a spoon, spread tarragon mixture evenly over the top of each fillet. Sprinkle panko mixture evenly over the top of the tarragon mixture, pressing with fingers to adhere.
Bake until the center reaches 125º and is still translucent when cut into with a knife, 18-25 minutes. Transfer to serving platter and let rest for 5 minutes.