Recipe by omeomy #2
Fresh Salmon fillets, crisped bottom with crunchy top. For those who need heat cayenne or chilies can be added.
Top Review by conniecooks
This is excellent. I used fresh sage as I had no Marjoram. I also used Dijon Mustard and mixed it with the Mayonaise, before spreading on fish. Ths fish was lovely and moist. Thanks for a great recipe.
- 2 large salmon fillets, thickest parts, with skin on, cut into serving sized pieces
- 4 -5 slices day-old white bread
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh marjoram
- 1 teaspoon fresh thyme (or lemon thyme)
- 1 tablespoon grated onion (optional)
- 1 lemon, zest of
- salt and pepper
- 1 tablespoon mayonnaise (we prefer Hellman's or Best Foods)
- 1 tablespoon mustard (we prefer American)
- 1 tablespoon oil (we prefer peanut for this)
- 1 teaspoon chilled butter, in small pieces
Directions See How It's Made
- Heat oven to highest setting.
- Blizt bread, herbs, onion and zest, but not too finely, chunky is best, stir in onion and salt and pepper. The consistency should be that it is barely holding together; if it is too dry add some water a drop at a time.
- Heat oil in oven proof pan over high heat, sear salmon, skin side down for 2-3 minutes, remove pan from heat. Push pieces together and spread top with mustard and then the mayo. Place bread mix on top, patting down. Scatter butter pieces over top. Place in oven for 10-12 minutes or until top is nicely brown and crispy.