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Herb Crusted Salmon with an Asparagus Beurre Blanc Recipe

Herb Crusted Salmon with an Asparagus Beurre Blanc

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Asparagus

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on March 04, 2011

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    Love it ! Just Great ! I enjoy making it and we enjoy eating it !

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  • on February 10, 2009

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    Does anyone know how to keep the herb crusted dishes crunchy? Anytime that I've made anything herb crusted it comes out too moist. I know that some of the oils leach through and it's nearly impossible to keep all of the moisture out.

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  • on September 02, 2008

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    I'm tired of Emeril's recipes calling for Essence. I don't even like the taste of his spice mix, it's overpowering and makes everything taste specifically like essence. Be a little more creative please!
    suggest people play around with their own spice rubs and pastes. Essence is okay with chicken but i wouldn't put it near my salmon.
    He also has a tendency to use a LOT of butter in his dishes. the ingredients are all right, they just need tweaking a little.

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  • on November 07, 2006

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    the salmon was cooked perfect! full of flavor and super moist! substituted portebello mushrooms for potatoes and it was a great combination! will have to try potatoes next time!

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  • on June 15, 2006

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    The BEST salmon my husband and I have EVER tasted!

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  • on June 13, 2005

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    We made this meal for a special dinner for two. It was so delicious and rich. I am not a great cook, and found the recipe forgiving and easy! Try it out!!

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  • on December 09, 2004

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    this salmon tasted heavenly..the potatoes and asparagus are perfect accompaniments to the salmon. I used a cast iron pan for the salmon. A keeper.

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