Herb Crusted Baked Salmon Recipes

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.

Steps:

• Preheat oven to 425º F. Line rimmed baking sheet with parchment paper which serves to keep the fish moist and make for easy cleanup.
• Wash the salmon filet and pat dry with paper towels. Sprinkle both sides of the fish with salt and pepper. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper.
• Bake salmon for 10 minutes. While it bakes, stir all remaining ingredients together in a small bowl.
• Remove salmon from oven and discard top piece of parchment paper. Top the salmon with herb and cheese mixture. Return to oven uncovered and bake until the internal temp registers 135º F. The Parmesan cheese should be melted and golden brown.
• Remove the fish and let it rest for 5 minutes before serving.

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.

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.

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.

Steps:

• Heat oven to 400°F.
• Place fish, skin side down, on parchment-covered baking sheet.
• Mix mayo, herbs and garlic until blended; spread onto fish. Top with coating mix.
• Bake 17 to 19 min. or until fish flakes easily with fork. Remove from oven.
• Heat broiler. Broil fish, 6 inches from heat, 1 to 2 min. or until lightly browned.