Best 8 Herb Crusted Salmon Recipes

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Herb crusted salmon is a delicious and elegant dish that is perfect for any occasion. The combination of herbs, butter and bread crumbs creates a flavorful crust that complements the delicate flavor of the salmon. Whether you are cooking for a special occasion or a weeknight meal, this recipe is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

HERB CRUSTED SALMON



Herb Crusted Salmon image

Provided by Claire Robinson

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons finely chopped fresh tarragon leaves
1 cup fresh bread crumbs
Kosher salt and freshly cracked black pepper
1 tablespoon roughly chopped fresh dill
3 to 4 tablespoons butter, melted, plus 1 tablespoon
4 to 6 (6-ounce) center-cut salmon fillets

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.

HERB-CRUSTED SALMON WITH ROASTED LEMONS



Herb-Crusted Salmon with Roasted Lemons image

A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

1/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon plus 1 teaspoon olive oil
1 3-pound salmon fillet, skin on, small bones removed
1/4 cup Dijon mustard
Coarse salt and ground pepper
2-3 lemons, quartered, seeds removed

Steps:

  • Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
  • Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
  • Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

CHEESECAKE FACTORY HERB CRUSTED SALMON



Cheesecake Factory Herb Crusted Salmon image

Here is a copycat recipe for the Cheesecake Factory's Herb Crusted Salmon. This tastes amazing and is great for any holiday occasion too! Enjoy.

Provided by SkylerFox

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon lemon pepper
1 teaspoon parsley
1 teaspoon dried thyme
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1 cup half-and-half cream
salt
white pepper

Steps:

  • Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
  • In a sauce pan heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender. Mix in remaining 2 Tbsp lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in half & half. Season sauce with salt, and white pepper to taste. Cook and stir until thickened. Whisk in 4 Tbsp butter. Set aside and keep warm.
  • Heat remaining 4 Tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet herb side up, and cook 8 minutes in the sauce, or until easily flaked with a fork.
  • Serve salmon on plate with sauce, paired with steamed asparagus spears and mashed red potatoes.

Nutrition Facts : Calories 534.8, Fat 42, SaturatedFat 23.7, Cholesterol 163.2, Sodium 385.5, Carbohydrate 5.5, Fiber 0.2, Sugar 0.8, Protein 31.1

ROASTED PECAN AND HERB-CRUSTED SALMON



Roasted Pecan and Herb-Crusted Salmon image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 small fennel bulb, cored and thinly sliced
2 plum tomatoes, cored and cut in half lengthwise
1/2 cup julienned yellow bell pepper
1/2 cup julienned green bell pepper
1/2 cup sliced red onion
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fennel fronds (all stems or stalks removed)
2 tablespoons chopped fresh basil leaves
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 (8-ounce) boneless, skinless salmon fillets
2 ounces dry vermouth or white wine
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted
1/2 cup coarsely chopped pecans

Steps:

  • Preheat oven to 400 degrees F.
  • To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.
  • To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice.
  • Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately.

BAKED HERB CRUSTED SALMON



Baked Herb Crusted Salmon image

Make and share this Baked Herb Crusted Salmon recipe from Food.com.

Provided by YiayiaMouse

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs salmon fillets
3 tablespoons Dijon mustard
1/4 cup fresh parsley, chopped
2 teaspoons fresh oregano, chopped
1/2 teaspoon fresh thyme
1/2 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, melted

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.

HERB CRUSTED SALMON AND ARTICHOKES SAUTEED IN HERB-INFUSED BUTTER



Herb Crusted Salmon and Artichokes Sauteed in Herb-Infused Butter image

Provided by Food Network

Categories     main-dish

Time 2h35m

Number Of Ingredients 20

2 pounds salmon fillet
Salt and pepper
1 shallot
4 cloves garlic
1 or 2 tablespoons fresh dill
1 or 2 tablespoons fresh lemon thyme
1 or 2 tablespoons fresh cilantro
Lemon zest
1 yellow chile
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons butter
1/2 white onion, diced
4 cloves garlic
Chile flakes to taste
1 tablespoon fresh lemon thyme
1 tablespoon fresh chives
2 large globe artichokes halved, trimmed, choke removed
Water - enough to steam artichokes

Steps:

  • For the salmon: Oil the bottom of a casserole dish. Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice, olive oil. Cover salmon with mixture, and place in a preheated 350 degree oven for 25 to 30 minutes or until a fork pulls out smoothly from thickest part of the salmon.
  • For the artichokes sauteed in herb infused butter: In a large skillet over medium high heat, add butter and oil. Saute onions, garlic, chile, herbs, reduce heat, making sure garlic doesn't burn. Once oil is infused, place artichoke, heart side down, into oil. Saute for a few minutes, and then add enough water to steam them. Cover and reduce heat. Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily. More water will need to be added to the pan periodically. Serve with lemon-garlic-butter for dipping.

HERB-CRUSTED SALMON WITH SPINACH SALAD



HERB-CRUSTED SALMON WITH SPINACH SALAD image

Categories     Fish     Dinner

Yield 4 servings

Number Of Ingredients 9

3 slices white sandwich bread
1 cup fresh parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)
2 tablespoons Dijon mustard
3 tablespoons fresh lemon juice
5 ounces baby spinach
1/2 medium red onion, thinly sliced

Steps:

  • 1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form. 2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes. 3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

HERB-CRUSTED SALMON



HERB-CRUSTED SALMON image

Categories     Fish

Yield 4 Servings

Number Of Ingredients 10

Salt and pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons unsalted butter
1/2 cup panko bread crumbs
2 tablespoons beaten egg
2 teaspoons minced fresh thyme
1/4 cup chopped fresh tarragon
1 tablespoon whole-grain mustard
1 1/2 teaspoons mayonnaise
Lemon wedges

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 5 tablespoons salt in 2 quarts water in large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine, pat dry, and set aside. 2. Meanwhile, melt butter in 10-inch skillet over medium heat. Add panko and 1/8 teaspoon salt and season with pepper; cook, stirring frequently, until panko is golden brown, 4 to 5 minutes. Transfer to bowl and let cool completely. Stir in egg and thyme until thoroughly combined. Stir tarragon, mustard, and mayonnaise together in second bowl. 3. Set wire rack in rimmed baking sheet. Place 12 by 8-inch piece of aluminum foil on wire rack and lightly coat with vegetable oil spray. Evenly space fillets, skin side down, on foil. Using spoon, spread tarragon mixture evenly over top of each fillet. Sprinkle panko mixture evenly over top of each fillet, pressing with your fingers to adhere. Bake until center of thickest part of fillets reaches 115 degrees (for rare) and is still translucent when cut into with paring knife, 18 to 25 minutes. Transfer salmon to serving platter and let rest for 5 minutes (temp will rise to 120) before serving with lemon wedges.

Tips:

  • Use fresh, high-quality salmon fillets for the best results.
  • Make sure to pat the salmon fillets dry before cooking to prevent the skin from sticking to the pan.
  • Use a nonstick skillet or a well-seasoned cast iron skillet to cook the salmon.
  • Cook the salmon over medium heat to prevent it from overcooking and drying out.
  • Baste the salmon with melted butter or olive oil during cooking to keep it moist and flavorful.
  • Use a variety of herbs and spices to create a flavorful herb crust for the salmon.
  • Serve the herb-crusted salmon with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Herb-crusted salmon is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy herb crust and moist, flaky interior, this salmon is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy weeknight meal, give herb-crusted salmon a try. You won't be disappointed!

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