Best Crusted Salmon With Herb Mayonnaise Recipes

PANKO-CRUSTED SALMON

Panko-Crusted Salmon image

Provided by Ina Garten

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Steps:

Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

BAKED SALMON WITH MAYO

Baked Salmon With Mayo image

Make flaky, buttery baked salmon with mayo, in just 15 minutes! This easy 4-ingredient salmon mayo recipe makes a quick, flavorful dinner.

Provided by Maya Krampf

Categories Main Course

Time 13m

Number Of Ingredients 7

Ingredients

2 lb Salmon fillets
2 tsp Sea salt
1 tsp Black pepper
1/2 cup Mayonnaise ((or even better, lemon garlic aioli))
1/4 cup Grated parmesan cheese
1 medium Lemon ((cut into 1/4-inch slices))
Fresh parsley ((optional, for garnish))

Steps:

Make lemon garlic aioli according to the instructions here.
Preheat oven to 450 degrees F (232 degrees C).
Pat salmon fillets dry with paper towels. Season both sides sea salt and black pepper. Place them skin-side down onto a baking sheet (you can line it for easy cleanup if you'd like).
Spread mayo (or aioli) over the salmon. Sprinkle with parmesan and top with lemon slices.
Bake for 8-10 minutes, depending on the thickness of the fish, until it flakes easily with a fork. Sprinkle with fresh parsley before serving.

Nutrition Facts : Calories 378 kcal, Carbohydrate 1.6 g, Protein 48.1 g, Fat 18.6 g, SaturatedFat 3.3 g, Cholesterol 129 mg, Sodium 1362.8 mg, Fiber 0.3 g, Sugar 0.4 g, ServingSize 1 serving

CHEF JOHN'S SALMON

Chef John's Salmon image

I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.

Provided by Chef John

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 (8 ounce) center-cut salmon fillets, with skin
¼ teaspoon kosher salt
1 teaspoon vegetable oil
1 clove garlic, sliced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 pinch cayenne pepper

Steps:

Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.
Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.
Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.
Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.
Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.
Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).
Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 2.3 g, Cholesterol 132.5 mg, Fat 33 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 5 g, Sodium 520 mg, Sugar 0.3 g

BAKED SALMON WITH HERBED MAYONNAISE

Baked Salmon With Herbed Mayonnaise image

I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good. I came up with my own twist using that idea. I made this last night and it was wonderful. Hope you enjoy!

Provided by Chele B

Categories High Protein

Time 30m

Yield 4-6 pieces of fish, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 -3 lbs salmon fillets (whatever your preference) or 2 -3 lbs steaks (whatever your preference)
1 cup mayonnaise (full fat, All measurements are approximate.)
1 tablespoon fresh dill (if dried probably 1 1/2 t)
1 tablespoon lemon juice (or 1-2 pkt of true lemon)
seasoning salt
pepper

Steps:

Combine all ingredients (except salmon).
Stir well.
Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
Then broil until lightly golden.

ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST

Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast image

Provided by Tyler Florence

Categories appetizer

Time 30m

Yield 12 cocktail servings

Number Of Ingredients 13

Ingredients

1/4 cup whole-grain Dijon mustard
1/2 lemon, juiced
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 slices of stale white bread, about 1 1/2 cups, roughly ground or panko or unseasoned stuffing bread crumbs
1 side of salmon, about 3 pounds, skin and pin bones removed
Extra-virgin olive oil
2 cups mayonnaise
1 bunches arugula, stemmed and coarsely chopped, plus 1 bunch, stemmed
1 lemon, juiced
1 cocktail loaf pumpernickel bread, toasted, optional

Steps:

Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.