Herb-Crusted Salmon

This is a wonderful, easy salmon recipe that packs a bit of everything into it.  The fish is moist and flaky, the crust is well-seasoned and crunchy.  I cannot tell you enough how much of a difference 15 minutes of brining made for the fish. (Thanks for the tip, Cook's Illustrated!)  I can't wait until I can make this for my nana when she visits this summer, because she absolutely loves salmon.  Lucky for you, you don't have to wait that long and can whip it right up now!  Enjoy!

Herb-Crusted Salmon

Serves 3-4

Based loosely on a recipe from Cook’s Illustrated, because, really, I wouldn’t have thought to brine my salmon. It makes such a difference!

 

Pre-heat oven to 325F.  Line a medium-sized pan with foil.  Brush lightly with olive oil.

 

Mix in a large jug:

2 quarts water

5 Tbsp salt

 

Add and brine 15 minutes:

3 – 4 salmon filets, evenly cut (use individual serving sized pieces, I prefer with skin off, though skin-on works, too)

 

Pat the salmon dry and set, spaced 1 – 2” apart on prepared pan.

 

Mix together (use a pastry cutter or fingers)

1 ½ Tbsp butter

1 egg yolk

¾ cup gluten-free breadcrumbs

¼ - ½ tsp ground coriander

¼ - ½ tsp garlic powder

Pinch of salt

¼ - ½ tsp pepper (just an estimate, season generously)

 

In a second bowl, mix together:

1 Tbsp Dijon mustard

1 ½ Tbsp mayonnaise

¼ cup fresh basil, sliced/chopped

 

Spread the basil mixture evenly over the salmon filets.  Spread/sprinkle the breadcrumb mixture over top of the basil mixture. 

Bake at 325F 20-25 minutes.  If in doubt, let it go the full 25 minutes, but you can check the internal temperature, too. Aim for 125F at the thickest part of the fish.

 

Let rest 5 minutes before serving.  Serve with lemon wedges, if desired.  Great with a side of steamed veggies or salad.

Enjoy!