Medium-rare salmon, baked with a crunchy breadcrumb top-crust.
The exact amount of ingrediants will vary depending on your fillet sizes. Use best judgement.
- 2 salmon fillets
- 3 tbsp salted butter
- 1 cup panko breadcrumbs
- 1 tsp thyme
- 1 tsp rosemary
- 2 tbsp kosher salt
- 1/2 tsp black pepper
- 3 spoonfulls of grain mustard
- 3 spoonfulls of mayo
- 1 egg
- Melt butter in a skillet/pan on medium heat. Do not burn.
- Add panko breadcrumbs. Toss until roasty golden color.
- Add the thyme and rosemary
- Toast for another 30 seconds.
- Set aside off of heat.
- Mix egg white (not the yoke) with breadcrumbs.
- Sprinkle 1 tsbp kosher salt over fillets
- Sprinkle 1/2 tsp black pepper over fillets.
- Mix equal parts grain mustard with mayo in a bowl.
- Cover top of fillets evenly with mustard/mayo "glue".
- Cover with breadcrumbs prepared earlier.
- Preheat oven to 325°F oven.
- Cover baking sheet with aluminum foil.
- Coat generously with non-stick spray or veggy oil.
- Place salmon fillets skin-side down.
- Cook until medium-rare: 125°F internal temperature.
- Should take between 18 and 25 minutes.