| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1015 |
| Total Fat | 76 g |
| Saturated Fat | 36 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 48 g |
| Cholesterol | 231 mg |
| Sodium | 810 mg |
Reviews
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.
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!!
I was not overly impressed with this recipe and was disappointed after reading all the other reviews. The topping was just so-so.
I cut the amounts in half and omitted the salt and Old Bay (low sodium diet)… it still came out perfectly delicious. Easy to roast asparagus on the side while the fish is cooking for a full dinner at one time.
I followed the recipe, but cut it almost in half for my salmon size. Mmmm Mmmm Good. Husband and teenage son also liked it alot.
My husband and I love this dish (in part b/c he proposed the first night I made it…not sure if the salmon had anything to do with it!). I usually substitute blue corn chips for panko and use dill as the main herb, but every rendition of this has been just wonderful
I made this for a dinner party and it was a hit.
I was so impressed with this dish. So easy to make and it turned out perfect. My family loved the presentation and taste and ill be making it again for my birthday. I put it on a platter with lemon slices and thyme and it looked like it came from a five star restaurant.
This recipe was a great hit with my family. I did substitute a couple of ingredients with what I already had in my frig: freash rosemary instead of fresh thyme, 1.5 lime instead of 2 lemon, and no breadcrumbs. I made two large salmon steaks so I used 1 stick of butter instead of 1lb…which sounds excessive. I have been experimenting with different recipe but this one tasted great so I will definitely make it again.
so good