Herb Crusted Fish

Having first created this herb crust back in 2011 as a topping for John Dory, I’ve discovered over the years that it pairs wonderfully with heartier fish like salmon, haddock, or mahi-mahi. John Dory, with its delicate flavor, shines best on its own.

This recipe may appear lengthy, but trust me, the result is strikingly beautiful with a satisfying crispy texture that will impress anyone at your dining table.

What is ‘à la Viennoise’?

The term ‘à la Viennoise’ traditionally refers to a method of cooking where meat or fish is coated with flour, breadcrumbs, eggs, and seasoning, then pan-fried. Typically, this would be veal or poultry, but here we put a twist on it.

This recipe simplifies the technique by introducing a crispy herb topping on the salmon, which cooks quickly in the oven, adding an exquisite layer of flavor and texture to the dish.

Ingredients for the Parmesan Herb Crust

For this delectable herb crust, you will need:

• 100g (3.5oz/ ½ cup) salted butter
• 100g (3.5oz/ 1 cup) Panko breadcrumbs
• 100g (3.5oz/ 1 cup) grated parmesan cheese (freshly grated)
• 1 clove of garlic (finely chopped or grated)
• 1 tablespoon of fresh lemon thyme (or 1 teaspoon dried thyme)
• Pinch of pepper (optional: add salt if using unsalted butter)
• 6 salmon fillets (150g or 5oz each)
• 1 tablespoon of olive oil

How to Make Salmon Crispy

This recipe guarantees a beautifully crispy salmon that stays perfectly tender inside. Here’s how you can achieve that:

Start by searing the skin side of the salmon fillets in a hot pan to develop flavor. If skin isn’t your preference, feel free to skip this step and sear the fillet for less time.

Next, finish the salmon under the grill/broiler to create the perfect crispy herb crust. This cooking method ensures your salmon remains juicy while the topping achieves a delightful crunch.

Make-Ahead Herb Crust

The flexibility of this herb crust is wonderful! It freezes beautifully, allowing you to make a larger batch. Just prep double the amount than needed for this recipe, slice it, and store it in a freezer-proof container.

To use, simply thaw the crust at room temperature for about 15 minutes before serving.

What Country has the Best Salmon?

As someone who hails from Scotland, I may have a slight bias, but it’s widely accepted that Scottish salmon is amongst the best in Europe. The unique taste, health benefits, and sustainable farming methods make it a top choice among fishmongers and chefs alike.

Which Herbs Go with Salmon?

Salmon is often paired with zesty flavors like lemon, but it also complements a variety of herbs. Fresh herbs such as flat-leaf parsley, chives, tarragon, and lemon thyme work wonderfully. For our herb crust, we use lemon thyme for its robust taste, but don’t hesitate to experiment with dried versions if fresh isn’t available!

Herb Crusted Salmon – The Recipe

Preparation Steps:

1. Grate the parmesan: It’s best to use freshly grated cheese instead of the packaged stuff for optimal flavor.

2. Melt the butter: In a saucepan, melt the butter and mix it with the breadcrumbs, parmesan, garlic, herbs, and pepper. If you’re using unsalted butter, add a bit of salt.

3. Prepare the topping: Spread the mixture evenly onto a lined baking sheet. Cover with another sheet of baking paper and roll it out to your desired thickness. Chill in the fridge for about 30 minutes until set.

Instructions for Salmon Fillets

1. Heat the oil: In a hot frying pan, add olive oil and sear the salmon fillets skin-side down for about 3 minutes or until the skin gets crispy. Flip and cook for another 1-2 minutes, depending on thickness.

2. Cut the topping: While the salmon is resting, take the herb crust out of the fridge and cut it into rectangles that match the size of each fillet.

3. Top and grill: Layer each salmon fillet with the herb topping and place under the grill for about 2-3 minutes or until golden and bubbly. Keep warm until ready to serve.

What to Serve with Herb Crusted Salmon

This flavorful dish pairs beautifully with a rich beurre blanc sauce, fresh sautéed green beans, and roasted asparagus, giving it a gourmet feel.

Do consider serving it with new potatoes cooked in salted butter and garnished with herbs or a bit of samphire for that touch of oceanic flavor.