Herb-crusted salmon is a French preparation that combines the omega richness of fish with Provencal aromas. It became popular in Parisian bistros as a light alternative to heavy sauces. Fresh herbs create an aromatic layer that seals in juices during baking.
Mediterranean
Herb Crusted Salmon
Herb-crusted salmon from France: traditional step-by-step recipe, with chef tips and clear timings.
- France
- Main course
- Light
- High protein
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 370 kcal
- Protein 34 g
- Fiber 1 g
- Carbohydrates 10 g
- Fat 22 g
- Sodium 490 mg
Story behind the dish
Preparation
Salmon in herb crust is a preparation from France with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 salmon loins of 150 g with skin.
- Have ready: 3 tablespoons chopped fresh dill.
- Have ready: 2 tablespoons chopped parsley.
- Have ready: 1 tablespoon fresh thyme.
- Have ready: 80 g of breadcrumbs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat oven to 200 C
Preheat oven to 200 C. Mix herbs, breadcrumbs, garlic, oil, salt and pepper. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Place the loins on a tray with skin down; spread the surface with…
Place the loins on a tray with skin down; Spread the surface generously with mustard.
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Press the herb mixture onto the mostarda, forming a crust…
Press the herb mixture onto the mostarda, forming a uniform crust.
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Brush lightly with melted butter to brown better.
Brush lightly with melted butter to brown better. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Bake for 15-18 minutes until the crust is crispy and the salmon…
Bake for 15-18 minutes until the crust is crispy and the salmon is cooked to taste.
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Serve with lemon wedges and arugula salad
Serve with lemon wedges and arugula salad.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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