I recently saw this recipe of America’s Test Kitchen, and made if for a visiting friend. The recipe was good, and Chris Kimball’s technique of using bread crumbs to protect the fresh flavor of the delicate, fresh herbs worked wonderfully. But 1/4 cup of fresh tarragon gave too strong of an anise flavor. I’d recommend substituting up-to-half of the tarragon for basil. The recipe have a quick brine to prevent the white ooze that salmon usually gives off as it is cooked. The Salmon was perfectly cooked, but I had to use the higher end of the 18-to-25 minutes cooking time. Because of the relatively-low oven temperature the salmon skin was unappetizingly soggy, not crispy as many people like. I just ate around the skin; next time I think I’ll have them remove the skin for me at the supermarket. I’m not sure why the recipe specifies skin-on salmon. Even Chris Kimball ate around the skin on ATK. 4-stars.
- Chris Kimball warns that the fillets must be the same size and shape in order cook at the same rate. I followed his advice and bought a 2-pound center-cut salmon fillet, which I cut myself into four even pieces. Of course, the fishmonger did sneak a bit of the tapered tail end into my fillet, but just a bit.
- Actually, I used slightly under 1/4 cup of tarragon and it was still too strong an anise flavor. I bought one of the 99-cent package, which yielded slightly more than 3 tablespoons. I loved the freshness of the herbs, so next time will use 2 tablespoons of tarragon and 2 tablespoons of basil.
- I had to cook my salmon for the entire 25 minutes to get it up to 125-degrees.
How much work? Medium.
How big of a mess? Low/Medium.
Start time: 5:00. Dinner time: 6:00
Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:
Salt and pepper
2-pounds center-cut salmon
2 tablespoons unsalted butter
1/2 cup panko bread crumbs
2 tablespoons beaten egg
2 teaspoons minced fresh thyme
1/4 cup chopped fresh tarragon (dill or basil can also be substituted)
1 tablespoon whole-grain mustard
1-1/2 teaspoons mayonnaise
- Pour 2 quarts of water into a large bowl and dissolve 5 tablespoons f table salt. Cut the salmon into 4 evenly sized fillets, each between 6-to 8-oz. Put the 4 fillets into the brine and allow to sit at room temperature for 15 minutes.
- Meanwhile set a rack to the middle of your oven and pre-heat to 325-degrees. Set a 10″-skillet over a medium burner and melt the 2 tablespoons butter. Add the 1/2 cup panko and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 4 to 5 minutes; stir frequently; until the bread crumbs become golden brown. Empty into a small bowl and allow to cool completely.
- Chop 1/4 cup of fresh tarragon (dill or basil can also be substituted). In a second small bowl, mix together the chopped tarragon, mustard, and mayonnaise
- Remove fish from brine and use paper towels to pat dry.
- Line a rimmed baking sheet with aluminum foil (for easier clean-up), then set a wire rack inside. Lay a 12″x8″ piece of foil onto of the wire rack (or fold to attain the proper size), and spray with non-stick cooking spray. Evenly arrange the salmon fillets with on top of the foil with the skin-side down.
- Use a spoon to spread the herb mixture over the tops of the fish.
- Mince the fresh thyme so that you have 2 teaspoons, add to cooled bread crumbs. Combine egg. Evenly sprinkle the panko mixture on top of the fish, and use your fingers to press down so that the bread crumb adheres.
- Bake in 325-degree oven for 20 to 25 minutes, until the internal temperature of the fish reaches 125-degrees. It should still be slightly translucent if you cut into fish with a paring knife. Allow to rest for 5 minutes on the serving platter, while you cut a lemon into wedges for serving.