Why This Recipe Works
A dusty, flavorless sprinkling of bread crumbs often serves as the crust of herb-crusted salmon. We layer delicate tarragon under a toasted panko crust to protect the fresh herb flavor that can be driven away while the fish cooks in the oven. Our crust is bound with a couple of tablespoons of beaten egg, ensuring that it stays in place. And a quick brine keeps the salmon fillets moist and ensures that they are perfectly seasoned.