Ingredients
- 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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 20 reviews
By Chef #993875
on May 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We have never eaten much salmon. I have had some bad experiences with dry, fishy salmon. We followed the recipe exactly and it was delicius. Then I had an allergic reaction (I am taking allergy shots. I think the culprit was the tarragon. We are going to make it again and use herbs to which I am not allergic.
By s_thomas27_12043900
las cruces, 71
on September 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe! I used dry ingredients instead of fresh and panko bread crumbs. Came out pretty yummy.
By sarahphillips4_...
Raleigh, NC
on May 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Definitely enjoyed this recipe! I didn't make the bread crumbs, just used Italian Bread Crumbs instead (about 3/4 cup. Also, used dried dill weed (1/2 tbsp and tarragon (1/2 tbsp. I used a pinch of salt and about 1/8 tsp pepper. It was delicious. Add more dill weed or tarragon if desired based on taste.
Read all 20 reviews