Panko Crusted Salmon with Creamy Tarragon Sauce

Panko Crusted Salmon with Creamy Tarragon Sauce is herby and creamy with a crisp crumb topping. It does require a little marinade time, but it’s well worth it!

The secret to this dish is the fresh tarragon and ground fennel herby-yogurt marinade.  I have a lot of tarragon in my garden and I never know what to do with it all! So I’ve been compiling recipes that use it, although you could use other herbs in this recipe as well – dill, oregano, rosemary.

PIN IT

A light coating of panko crumbs on the top give the dish a light crisp touch. Just perfect to serve with fresh steamed asparagus dressed with olive oil, salt and pepper. A little brown rice or couscous on the side and you have a super healthy meal!

And if you live near me…I have plenty of tarragon for you – stop on over!

Print

Panko Crusted Salmon with Creamy Tarragon Sauce

Prep Time

2 hrs

Cook Time

15 mins

Total Time

2 hrs 15 mins

 

Crisp oven baked salmon with a creamy tarragon sauce

Course: Main Course

Cuisine: American

Keyword: salmon

Servings: 6

Calories: 137 kcal

Author: adapted from splendidtable.org

Ingredients

Yogurt Marinade

• 1 tablespoon fennel seeds
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup plain yogurt not Greek
• 2 teaspoons Dijon mustard
• 1 teaspoon white wine vinegar
• 1 tablespoon plus 1 teaspoon minced fresh tarragon

Salmon

• 6 to 8 5 to 6-ounce wild salmon fillets, 1 inch thick
• 1 1/2 tablespoons olive oil
• 3/4 cup panko bread crumbs

Instructions

1. MIX THE MARINADE: Grind fennel seeds, salt, and pepper together until powdery. Place in a mixing bowl and whisk in the yogurt, mustard, vinegar, and 1 teaspoon of the tarragon.
2. PREPARE THE FISH: On a parchment lined baking sheet, place the salmon skin side down. Spread the marinade evenly over the top. Cover and refrigerate for 2-4 hours (or less, see note).
3. BAKE: Preheat the oven to 375°F. Place fish on the center rack and bake filets about 15 minutes until still a little moist.
4. PANKO TOPPING: A few minutes before the fish is done, heat olive oil in a skillet over medium heat. Add the panko and sprinkle salt and pepper generously. Toast the panko until golden, stirring as you go. 2-3 minutes. Once golden transfer to a bowl and mix in the reserved 1 tablespoon tarragon.
5. Once the fish is done, sprinkle the panko over the top and serve.

Notes

Because I usually lack foresight and planning, I marinated this for under an hour and it was still really delicious.

Nutrition Facts

Panko Crusted Salmon with Creamy Tarragon Sauce

Amount Per Serving (1 g)

Calories 137

* Percent Daily Values are based on a 2000 calorie diet.