Herb-Crusted Salmon

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.

Makes a bit of a mess

Makes a bit of a mess

Comments:

  1. 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.
  2. 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.
  3. I had to cook my salmon for the entire 25 minutes to get it up to 125-degrees.

Rating: 4-stars.
Cost: $17
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
Lemon wedges

  1. 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.
  2. 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.
  3. 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
  4. Remove fish from brine and use paper towels to pat dry.
  5. 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.
  6. Use a spoon to spread the herb mixture over the tops of the fish.
  7. 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.
  8. 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.
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5 Responses to Herb-Crusted Salmon

  1. Jonny Rashid says:

    I enjoyed it. My crust ended up being too can’t–maybe my egg was too big.

  2. Anonymous says:

    the skin on holds the fillet together and makes it easier to serve without breaking apart. it is no big deal to “eat around” it.

  3. My crust was also too goopy, will cut down on the egg next time. Even so, my 13-y-o twins loved,loved, loved it. I made it with basil, not tarragon. I wasn’t so sure about that, but it was a really good flavor. We’ll try it with tarragon this summer when the herb garden greens up.

    Catherine

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