Herb-Crusted Baked Sockeye Salmon
Serves: 4
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Ingredients:
- 1 lb Larry's Catch Wild Sockeye Salmon, cut into 4 fillets
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- Salt and pepper, to taste
Herb Crust:
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1/4 cup panko breadcrumbs (optional for a bit of crunch)
Instructions:
Prepare the Salmon
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
- In a small bowl, whisk together olive oil, Dijon mustard, and lemon juice. Season the salmon fillets with salt and pepper, then brush each fillet generously with the mustard mixture.
Make the Herb Crust
- In another bowl, mix the chopped parsley, dill, garlic, and lemon zest. Add panko breadcrumbs if you’d like a light crunch.
- Press the herb mixture onto the top of each salmon fillet, creating a light crust.
Bake the Salmon
- Place the herb-crusted salmon fillets on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, depending on thickness, until the salmon flakes easily with a fork. The herbs will become slightly crisp, adding a fresh burst of flavour with each bite.
Serve
- Transfer the salmon to plates and garnish with a sprinkle of fresh herbs and an extra wedge of lemon if desired.
This Herb-Crusted Baked Sockeye Salmon is a light, elegant dish that truly showcases the premium quality of Larry's Catch Wild Sockeye Salmon. The herb crust adds a burst of fresh flavour, while the salmon’s natural richness takes centre stage. Perfect for a quick, nutritious dinner that feels like it’s straight from a seafood market.