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Panko Crusted Salmon with Creamy Tarragon Sauce

Crisp oven baked salmon with a creamy tarragon sauce

Course Main Course
Cuisine American
Keyword salmon
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
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.