Herb-Crusted Salmon

From America's Test Kitchen Season 14: Salmon and Latkes

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… read more

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.

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Serves 4

For the fillets to cook at the same rate, they must be the same size and shape. To ensure uniformity, we prefer to purchase a 1 1/2- to 2-pound center-cut salmon fillet and cut it into four pieces. Dill or basil can be substituted for tarragon.

Ingredients

Detail sfs herb crusted salmon bw 5 article
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