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!
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 in 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.
Ingredients in Herb Crusted Salmon
Salmon fillets Dijon mustard – Grey Poupon is our favorite Herb mixture – cilantro, basil, parsley, rosemary, green onion, oregano, any of your favorites Fresh garlic Hollandaise – optional
More Tips
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 okay, 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).
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How To Make Herb Crusted Salmon
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