Broiled Herb-Crust Salmon Recipe - Easy Broiled Fish Technique

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: cod fillets

Cod is more affordable while still offering a mild flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and cost-effective.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture at a lower cost.

Start with a mortar and pestle and add 1 clove of roughly sliced garlic, a big pinch of Kosher salt, and fresh herbs (tarragon and Italian parsley).

Smash the mixture into a paste using the mortar and pestle.

Add Dijon mustard and regular mayonnaise (no light mayonnaise) to the paste and mix well.

Switch to a small wooden spoon to incorporate the ingredients.

Spice the mixture with cayenne pepper and a small squeeze of lemon juice, then taste and adjust for salt and pepper as needed.

Set the herb crust mixture aside and prepare the salmon fillet.

Use a center cut wild salmon fillet with skin on, placed on a lightly oiled foil-lined sheet pan.

Spread the herb mixture over the top and sides of the salmon, seasoning with a little salt if necessary.

Preheat the broiler on high and adjust the rack to be about 8 inches below the heat.

Turn on a burner under the sheet pan until you hear it sizzling to give the salmon a head start.

Broil the salmon on high until browned and bubbling, watching closely to avoid burning.

Turn off the broiler and set the oven to 350°F, leaving the salmon in for an additional 5-6 minutes until cooked through, checking for an internal temperature of about 130°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens