This Herb Crusted Salmon always turns out amazing. You will love the perfectly cooked flaky fish crusted in fresh herbs and drizzled with a tangy sauce.
Herb Crusted Salmon
I made this herb crusted salmon for my Dad for Father’s Day and it was amazing, if I do say so myself. Even the members of my family who aren’t big seafood fans were raving over it. The fish was so tender and flaky and it didn’t have a fishy taste at all. I got this recipe as well as a delicious clam chowder recipe from a cooking class from the executive chef at Market Street Grill in SLC. ALL of the recipes we got from the class were so good! Definitely try with the clam chowder!
Fish Tips and Tricks
Before we get to the recipe, let me share with you some personal fish-cooking tips and some tips that I learned at our class:
- Surprisingly, Costco has great salmon. If you can’t get fresh salmon from a fish market, get it from Costco.
- Do NOT cook while still ice cold, it does not season well. Bring to almost room temp before cooking, same with chicken and steak.
- Always try to buy fish that is consistent in thickness. Try to stay away from the tail end of the fish because it will be thick on one end of the fillet and the other end will be thin, this will cause the fish to cook un-evenly.
Other random tips that are helpful include:
- Pepper – Only use fresh ground, NOT store bought. Even fresh ground pepper only stays good for 9 months. Store-bought pepper is never good.
- Salt – Always use Kosher salt when cooking, has MUCH better flavor
- Never boil butter, melt it slowly
- NEVER add lemon juice while cooking over heat, lemon zest is ok, but lemon JUICE is not. It will make the food taste bitter and gross.
- When using FRESH herbs, you must use 8 TIMES the amount as the dried stuff to get the same effect.
- Roasted Garlic in oil (great over fish): get 2 parts canola oil to 1 part fresh, peeled garlic cloves. Get oil hot (about 360 degrees) add garlic. When oil is teeming, remove from heat and allow to cool while in pan. It will still bubble for a long time, that is what you want. Allow to cool down to room temp. Store in a mason jar… oil, garlic, and all! Crush garlic cloves and spread over fish (or use when any recipe calls for crushed garlic).
If you’re among our readers who love the idea of adding more fish to their diet, you will love sampling even more of our fish fare. Like these Grilled Mahi Mahi Tacos or this Grilled Cilantro Lime Halibut. If you’re making fish of any sort, dipping it in our Homemade Tarter Sauce will put it right over the top.
How To Make Herb Crusted Salmon
- 1 large salmon filet 1-inch thick
- 1 bottle Grey Poupon
- 2 c. chopped herbs cilantro, basil, parsley, rosemary, green onion, any other herbs that you love... get a good mix. Remove all stems, use ONLY the leaves. Use a knife to finely chop and grind up all herbs. DO NOT use a food processor.
- Roasted garlic see above, crushed
- Hollandaise optional
- Slather salmon with Grey Poupon, use the whole bottle or about 1 cup. Top with herbs and roasted garlic. Cover so it looks like a nice, thick "herb blanket".
- Cook in oven at 325 degrees for 20 minutes (20 minutes per inch of thickness) in a glass baking dish or cookie sheet (or something oven proof). Serve with garlic oil (from roasted garlic), lemon, and hollandaise.
- Great with rice, veggies, or crackers. (I served my Dad's over a bed of cooked spinach and garlic)