Ingredients
Baked Salmon:
- 1 pound butter
- 1/4 cup minced garlic
- 1 cup whole grain mustard
- 1/4 cup chopped fresh thyme
- 2 lemons, juiced
- 2 tablespoons Old Bay seasoning
- 2 tablespoons salt
- 2 teaspoons freshly ground black pepper
- 3 cups panko bread crumbs (Japanese bread crumbs) Do not substitute regular bread crumbs
- 1 (3 to 4 pound) side of salmon, skin on, pin bones removed
Directions
Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. "Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).
Preheat the oven to 425 degrees F.
Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.
Chefs Note: Use your imagination, substitute dill for the thyme, horseradish for the mustard, substitute crushed potato chips for the Panko (try different flavors of chips or use pretzels or tortilla chips). This dish can also be prepared for individual portions.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By fomis1sh_11075752
Morro Bay, CA
on February 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Mushy and way too oily -- the panko absorbs the butter and I pared it down 1/4th! Ruins the health factor of the fish with the butter. Fish came out moist and delicious as baked salmon usually is. The topping flavor was there. The texture was gross as was the color. The topping is brown. I could not imagine this recipe with 4 sticks of butter - that's a deep fried butter salmon. I'll use the technique though and swap out with the mentioned crunchier sturdier dryer toppings like pretzels....and also swap out the butter for a bit of flavored oil. I'll keep trying to work it out till it's just as tasty, but with a very crunchy crusty crust, moist salmon underneath ~ and no adding of saturated fat.
By slo1353
kalamazoo, MI
on January 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Even though I use Food Network recipes all the time - I hadn't left a rating until now... However, this dish was fabulous!! We just had it for dinner and my husband even loved it so much he wants to take the leftovers for lunch tomorrow. The crust is a great compliment to the salmon. I used dried dill (I forgot to buy the fresh today and it was still great. I can't wait to try it with the fresh herbs!!
By n2runn
Fairfax va
on December 25, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was not overly impressed with this recipe and was disappointed after reading all the other reviews. The topping was just so-so.
Read all 15 reviews