Description
Enjoy a delicious steakhouse-style salmon with a crispy herb crust and tender interior, ready in under 30 minutes.
Ingredients
Scale
- 680 g salmon fillets (24 oz), skin-on or skinless
- 1½ tsp fine sea salt (8 g)
- ½ tsp freshly ground black pepper (1 g)
- 2 tbsp Dijon mustard (30 g)
- 60 g panko breadcrumbs (2 oz / ¾ cup)
- 15 g fresh parsley, finely chopped (½ oz / ¼ cup packed)
- 10 g fresh chives, chopped (¼ cup)
- 10 g fresh dill, chopped (¼ cup, optional)
- 30 g unsalted butter, softened (2 tbsp)
- 1 medium lemon (zest and 1 tbsp juice)
- 15 ml olive oil (1 tbsp)
- ½ tsp smoked paprika (2 g, optional)
Instructions
- Pat the salmon dry and sprinkle evenly with salt and pepper. Let sit for 5 minutes.
- Combine butter, parsley, chives, dill, lemon zest, and smoked paprika in a small bowl.
- Brush each fillet with Dijon mustard and press on the panko-herb mixture.
- Heat olive oil in an ovenproof skillet over medium-high heat. Sear fillets crust-side down for 2–3 minutes until golden.
- Transfer the skillet to a preheated oven at 200°C (400°F) and roast for 6–8 minutes until the internal temperature reaches 52–54°C (125–130°F).
- Spoon melted butter over the fillets and let rest for 2 minutes. Squeeze lemon juice over the fish before serving.
Notes
Use an instant-read thermometer for accurate doneness. Avoid overcrowding the pan to prevent steaming.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (approx. 170 g / 6 oz)
- Calories: 460
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 110 mg