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Le Chaudron recipe
Dos de saumon croute d'herbes
Herb-crusted salmon
⏱ 30 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4thick skinless salmon fillets180 g (6 oz) each
100 g (3½ oz)Japanese panko breadcrumbspanko
1bunch of flat-leaf parsley, finely chopped
1bunch of fresh basil, chopped
1bunch of chives, chopped
50 g (2 oz)softened unsalted butter
3 tbspDijon mustard
2 clovesgarlic, crushed
- 4 thick skinless salmon fillets 180 g (6 oz) each
- 100 g (3½ oz) Japanese panko breadcrumbs panko
- 1 bunch of flat-leaf parsley, finely chopped
- 1 bunch of fresh basil, chopped
- 1 bunch of chives, chopped
- 50 g (2 oz) softened unsalted butter
- 3 tbsp Dijon mustard
- 2 cloves garlic, crushed
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan while you make the herb crust.
- In the bowl, mix the softened butter, crushed garlic, all the chopped herbs and the panko.
- Work it with a spatula into a smooth green paste that holds together.
- Put the salmon in the parchment-lined baking dish and season generously.
- Brush each fillet with a thin layer of Dijon mustard so the crust sticks.
- Press the herb mixture onto each fillet in an even 1 cm (⅜ in) crust.
- Bake for 15 minutes at 180 °C (350 °F) fan until the crust is golden and the salmon just opaque.
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