Dinner Recipes

Herb Crusted Wild Salmon

Herb Crusted Wild Salmon



Herb Crusted Wild Salmon

Serves: 4


4 5 1/2 ounce pieces skinless wild salmon filets
4 teaspoons Napa Valley organic olive oil divided
1/4 cup Ians Panko breadcrumbs
1/2 teaspoon black pepper
4 cloves Melissas organic garlic crushed in a garlic press or finely minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
4 sprigs fresh dill minced stems discarded
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt optional
1 lemon quartered


Brush tops of salmon with 1 teaspoon olive oil 1/4 teaspoon each. Combine the breadcrumbs, pepper, garlic, oregano, red pepper flakes, dill, and salt in a shallow bowl. Dip the oil coated tops of the salmon pieces in the herbs. Use your hand to evenly press the coating onto the tops of the fish.

Heat remaining tablespoon of olive oil over medium high heat in a large frying pan not non stick. Place fish in pan, crust side down and cook three to four minutes until crust is golden brown. Carefully flip fish with a spatula and cook three to four more minutes. Look at the sides of the salmon to judge doneness.

Serve each piece with a lemon wedge for squeezing over the top.