4 6-ounce pieces of salmon fillet per person
2 tablespoons Dijon or honey mustard
8 tablespoons breadcrumbs or Panko
2 teaspoons each of minced thyme and marjoram (fresh tarragon or dill works well also)
Salt and pepper to taste
4-6 tablespoons cooking oil
Preheat oven to 450°.
Remove skin from salmon fillets, if necessary.
Brush tops of fillets with mustard.
Toss breadcrumbs with oil and herbs.
Carefully, dip painted sides of fish into crumbs and transfer to an oiled baking dish. Sprinkle with salt and fresh ground pepper.
Bake on middle oven rack for 8 minutes per inch (about 12 minutes for most pieces).
Check for doneness. When you push on the thin section of the fish, it should come away easily and flake. The fish should be cooked all the way through, but still moist inside.
Chef’s Notes and Tips:
If your fish is thicker than one and a half inches, the breadcrumbs may burn before the fish is done. If this is the case, cook the fish in the lower third of the oven or use the flat of a knife to pat the fish thinner. If you cook the fish in the upper portion of the oven, the crumbs will burn from the reflected heat at the top.
YIELD: 4 servings
SOURCE: Chef Andrew Cohen