A unique way to prepare salmon by first soaking it in salty water and then covering it with herbs and a butter sauteed bread crumbs. Keep reading for the recipe and pictures.
5 tablespoons salt
1 skin-on salmon fillet
2 tablespoons unsalted butter
½ cup panko bread crumbs
2 tablespoons beaten egg
2 teaspoons fresh thyme
¼ cup fresh tarragon
1 tablespoon whole-grain mustard
1½ teaspoons mayonnaise
1. Preheat oven to 325 degrees F. In a large bowl, dissolve 5 tablespoons salt in 8 cups water. Submerge salmon in
brine and let stand at room temperature for 15-20 minutes.
2. Meanwhile, in a medium skillet, melt butter over medium heat. Add panko crumbs and pinch of salt. Season
with pepper. Stirring frequently, cook panko crumbs until golden brown, about 4-5 minutes. Transfer to bowl and
let completely cool.
3. Chop thyme and tarragon. Add thyme and egg to cooled panko crumbs.
4. In another bowl, stir tarragon, mustard, and mayonnaise.
5. Remove salmon from brine and pat dry with paper towel.
6. Place wire rack in rimmed baking sheet. Place foil on wire rack. Place salmon onto foil.
7. Spread tarragon mixture over top of salmon. Sprinkle panko mixture over tarragon mixture, pressing with your
fingers to adhere.
8. Bake salmon for about 25 minutes, or until thermometer registers 125 degrees when inserted into thickest part
9. Serve with lemon.