Baked Herb Crusted Salmon Recipes

OVEN-BAKED SALMON WITH HERBS

Steps:

• Combine dill, olive oil, lemon juice, honey, garlic, coriander, salt, and pepper in a small bowl.
• Rinse salmon fillet under running cold water and pat dry with paper towels. Lay salmon skin-side down on a large piece of plastic wrap. Spread dill mixture all over the top of the fish, wrap well with plastic wrap, and refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Unwrap salmon and place skin-side down in a baking dish.
• Bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes.

PARMESAN & HERB CRUSTED SALMON

Steps:

• Preheat oven to 425 degrees. Spray a non-stick shallow glass pan with non-stick spray.
• Rinse Salmon and pat dry. Cut into 4 pieces.
• Salt and pepper salmon on both sides.
• In a bowl combine all ingredients and stir into a paste.
• Evenly spread on top of salmon (skin side down on pan).
• Bake uncovered for 12-15 minutes until top is golden brown.

OVEN BAKED SALMON RECIPE WITH PARMESAN CRUST

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper. Place the salmon fillet on the baking sheet.
• In a small bowl, mix the bread crumbs, Parmesan cheese, garlic, and herbs together. Drizzle the melted butter over the top and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix with your hand to coat the breadcrumbs in butter.
• Sprinkle the mixture over the top of the salmon fillet. Bake for 10-12 minutes, until the salmon, is cooked through and the crust is golden. If the crust doesn't brown, turn on the broiler for 1 minute, then remove. Serve warm.

BAKED SALMON WITH PARMESAN HERB CRUST RECIPE

Steps:

• Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
• Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until the cheese has melted, the baked salmon flakes easily with a fork, and the salmon registers 135º F when checked with an internal thermometer probe, about 5 more minutes. The Parmesan cheese should have melted and lightly browned.
• Allow to rest about 5 minutes and serve.

BAKED PARMESAN CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• Take salmon out of the fridge to bring to room temperature.
• Preheat oven to 200°C / 390°F (180°C fan).
• Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
• Add butter and stir, then add remaining Parmesan Crumb ingredients.
• Line same tray with foil. Place salmon on foil.
• Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
• Sprinkle Crumb all over.
• Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
• Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
• Plate watercress on serving platter.
• Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

BAKED PARMESAN CRUSTED SALMON

Steps:

• Preheat oven to 425 degrees. Spray an oven safe wire cooling rack with non-stick cooking spray and set over a rimmed 18 by 13-inch baking sheet.
• In a shallow dish toss together panko, parmesan, parsley, garlic powder, salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper). Drizzle in olive oil and toss well to evenly coat mixture.
• In a separate shallow dish beat the egg until yolk and white are well blended.
• Working with one piece of salmon at a time dredge each side in egg, then transfer to panko mixture and coat and press both sides of salmon in panko mixture (also sprinkle panko mixture over top and press to help stick).
• Transfer to prepared wire rack on baking sheet. Repeat process with remaining 3 portions (If you have extra breading sprinkle over fillets and gently press down to and even layer so they brown evenly).
• Bake in preheated oven until salmon is barely cooked through, about 10 - 15 minutes (bake time will vary based on thickness of salmon).
• Serve with lemon slices for spritzing over.

HERB-ROASTED SALMON FILLETS

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

BAKED HERB CRUSTED SALMON

Steps:

• Preheat oven to 350.
• Line baking pan with aluminum foil and spray with cooking spray.
• Combine herbs and crumbs, then mix with melted butter
• Brush Dijon on salmon fillets.
• Pat herb mix onto fillets.
• Bake for 20-25 minutes, or to your own preference.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

HERB CRUSTED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
• Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.

PARMESAN HERB CRUSTED SALMON

Steps:

• Preheat oven to 400°F (200°C), and smear 2 tbsp of butter on the bottom of a shallow oven safe dish large enough to fit all 3 salmon fillets.
• Generously season the salmon fillets with salt, black pepper and 1 tbsp italian seasoning, place in prepared dish and set aside. In a small bowl, add the panko bread crumbs, parmesan cheese, garlic, 1 tbsp italian seasoning, parsley, butter and mix until combined.
• Distribute the mixture evenly over the top of the salmon fillets and top with additional parmesan cheese as desired. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden. If the crust doesn't brown to your liking, turn on the broiler for 1-2 minutes, then remove. Serve immediately and enjoy!

GARLIC PARMESAN CRUSTED SALMON RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.