Baked Salmon Fillet with Crispy Herb Crust

  • Duration:
  • Intended for: 4
  • Difficulty level: Easy
  • Prepares in: 3 steps
  • Comments: 0
  • Ingredients: 7
Published 9 recipes is a project of Fraser Riverkeeper. At Fraser Riverkeeper we are dedicated to the protection and restoration of the Fraser River and its watershed.…

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  • Wild pink salmon fillet, cut into pieces4 - 6 oz each
  • Japanese Panko bread crumbs1/2 cup
  • Cilantro, finely chopped1/4 cup
  • Olive oil4 tsp
  • Water1/2 tsp
  • Salt and pepperTo taste
  • Sweet mustard1 tbsp
3 Steps to complete

1. Preparation

2. Herb Crust

3. Coat and Bake the Filet

Recipe Description

Pink salmon is ideal for this delicately flavoured, herb-crusted salmon fillet.

Any kind of salmon works for this delicious herb mixture, but pink salmon has a delicate flavour and a little less fat than other kinds of salmon, so it benefits from being wrapped in a “jacket” while cooking. Make it in individual servings rather than as one whole fillet — it will look better on the plate and your guests will love the crunchy crust.

Did you know that a typical salmon farm generates as much nitrogen as 20,000 humans, as much phosphorous as 25,000 humans, and an amount of feces equivalent to a town of 65,000 people? Click here to lean more!

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