Herb Crush Salmon Joeys
Herb Crush Salmon Joeys features a perfectly seared salmon fillet topped with a vibrant herb crust, served over a silky lemon cream sauce with tender asparagus, snap peas, and roasted cherry tomatoes. A fresh, flavorful dish that feels restaurant-quality but is easy to recreate at home.
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Equipment
Ingredients
- 2 salmon fillets skin removed, about 6-7 oz each
- 1/2 cup panko breadcrumbs for crispy topping
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh dill chopped
- 2 cloves garlic minced
- 1 tbsp lemon zest
- 2 tbsp olive oil divided
- 1/2 cup heavy cream for sauce base
- 1/4 cup chicken or vegetable broth for lemon cream sauce
- 1 tbsp fresh lemon juice
- 8 asparagus spears trimmed
- 1 cup snap peas
- 1/2 cup cherry tomatoes halved and lightly roasted
- 1 tsp salt to taste
- 1/2 tsp black pepper
Instructions
- Prepare the Herb Crust: In a medium mixing bowl, combine the panko breadcrumbs, finely chopped parsley, dill, minced garlic, and fresh lemon zest. Drizzle in 1 tablespoon of olive oil and mix everything together using a fork. The texture should be lightly moist but still crumbly. If it feels too dry, add a very small drizzle of olive oil and mix again. Set aside while you prepare the salmon.
- Season the Salmon: Pat the salmon fillets completely dry using paper towels. This step helps the crust stick better and ensures a nice sear. Lightly season both sides with salt and freshly ground black pepper. Let the salmon sit at room temperature for about 5 minutes while you heat the pan.
- Apply the Herb Crust: Place the salmon fillets on a clean surface. Gently press the herb breadcrumb mixture firmly onto the top side of each fillet, creating an even layer. Use your fingers to lightly press so it adheres well without falling off. Make sure the crust covers the entire surface for a beautiful finish.
- Sear the Salmon: Heat a large oven-safe skillet over medium heat and add the remaining tablespoon of olive oil. Once hot, carefully place the salmon fillets crust-side up into the pan. Sear the bottom for about 2–3 minutes until lightly golden. Do not flip. This helps create a flavorful base while keeping the crust intact.
- Finish in the Oven: Transfer the skillet to a preheated 400°F (200°C) oven. Bake for 8–10 minutes, depending on thickness, until the salmon flakes easily with a fork and the herb crust turns golden and crisp. For extra browning, broil for 1–2 minutes at the end, watching carefully to prevent burning.
- Prepare the Lemon Cream Sauce: While the salmon bakes, add broth, heavy cream, and fresh lemon juice to a small saucepan over medium-low heat. Let it gently simmer for 4–6 minutes, stirring occasionally, until slightly thickened and silky. Do not boil aggressively. Taste and adjust seasoning if needed.
- Cook the Vegetables: In a separate pan, lightly sauté the asparagus and snap peas in a small drizzle of olive oil for about 3–4 minutes until bright green and just tender but still slightly crisp. Roast the cherry tomatoes on a baking sheet at 400°F for about 8 minutes until slightly blistered and softened.
- Rest and Plate: Remove the salmon from the oven and let it rest for 5 minutes. Spoon a generous layer of lemon cream sauce onto each plate, arrange the vegetables neatly, then place the herb-crusted salmon on top. Garnish with a sprinkle of fresh parsley or extra lemon zest if desired. Serve immediately while warm.
Notes
● Do not overcook salmon; it should flake easily but remain moist inside.
● Fresh herbs give the best flavor — avoid dried if possible.
● For extra crispiness, broil salmon for 1–2 minutes at the end.
● Sauce can be made lighter using half-and-half instead of heavy cream.
Frequently Asked Questions
Can I use frozen salmon? Yes, thaw completely and pat dry before adding the herb crust. Can this be made in an air fryer? Yes, cook at 375°F for 8–10 minutes until golden and cooked through. What sides pair well with this? Mashed potatoes, rice pilaf, or a light green salad work beautifully. How long do leftovers last? Store in an airtight container in the refrigerator for up to 2 days.Nutrition
Calories: 640kcalCarbohydrates: 18gProtein: 42gFat: 44gSaturated Fat: 14gCholesterol: 125mgSodium: 720mgPotassium: 890mgFiber: 3gSugar: 5gVitamin A: 18IUVitamin C: 22mgCalcium: 10mgIron: 15mg