40min 4 ppl
Herb-Crusted Salmon
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 6 steps
Medium: 31–60 min or 7–12 steps
510 kcalper person
Protein 42g
Carbs 18g
Fats 28g
About this dish
A Dijon-and-tarragon paste does double duty here: it seasons the fish and welds a golden herb breadcrumb crust directly to the flesh, so it stays anchored through cooking rather than sliding off at the table. A quick sear on the skin first, then a hot roast, and the crust turns deeply fragrant and crisp.
Allergy Info
Dairy, Gluten, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Flat-leaf parsleyleaves, finely chopped25 g
- Fresh tarragonleaves, finely chopped15 g
- Fresh chivesfinely chopped10 g
- Lemonzest finely grated, then cut into wedges for serving1 whole
- Garlic clovesminced2 cloves
Fish & Seafood
- Salmon filletsskin-on, pin-boned, patted dry4 fillets (180g each)
Dairy & Eggs
- Unsalted buttermelted40 g
Dried Goods
- Fresh white breadcrumbs80 g
Spices & Seasonings
- Flaky sea salt1 tsp
- Black pepperfreshly ground1/2 tsp
Oils & Condiments
- Dijon mustard2 tbsp
- Whole-grain mustard1 tbsp
- Runny honey1 tsp
- Olive oil2 tbsp
Utensils
- Large ovenproof skillet
- Meat thermometer
- Thin spatula
Method
1
Combine the Dijon mustard, whole-grain mustard and honey in a small bowl and stir until smooth. In a separate bowl, mix the breadcrumbs, parsley, tarragon, chives, lemon zest, garlic and melted butter until the crumbs are evenly coated and the mixture clumps slightly when pressed.
Approx. 8 minutes
2
Season the salmon fillets on both sides with flaky salt and black pepper. Brush the flesh side of each fillet generously with the mustard mixture, then press a firm, even layer of the herb breadcrumb mixture onto the mustard-coated flesh, compacting it lightly with your palm to adhere.
Approx. 8 minutes
3
Transfer the crusted fillets to a tray, cover loosely, and refrigerate for 20 minutes to allow the crust to set and bond.
Approx. 20 minutes
4
Preheat the oven to 220°C (200°C fan / 425°F). Place a large ovenproof skillet over high heat and add the olive oil. When the oil shimmers and just begins to smoke, carefully lay the salmon fillets skin-side down and cook for 3 minutes until the skin is rendered and golden and releases cleanly from the pan.
Approx. 3 minutes
5
Transfer the skillet to the hot oven and roast for 10–12 minutes, until the herb crust is deep golden and fragrant. Insert a meat thermometer through the crust into the thickest part of the fish to confirm it reads 63°C.
Approx. 12 minutes
6
Rest the fillets in the pan for 2 minutes, then lift onto warmed plates using a thin spatula to keep the crust intact. Serve immediately with lemon wedges.
Approx. 2 minutes
