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Fresh Salmon Filet with a Herb and Garlic Crustby Joe G in Rouxbe Videos Baked salmon with sun-dried tomato, parsley and garlic.
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Step 1: Preparing the Salmon
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Preheat the oven to 375ºF. Start the sun-dried tomato paste by roughly chopping the parsley. Using the food processor, purée the garlic until it is quite fine then add the strained sun-dried tomatoes along with the chopped parsley. Pulse everything together; add the salt and pulse again. With the food processor running slowly, add in the oil. You are looking for a thick, paste-like consistency.
To prepare the salmon, remove the pinbones if necessary and spread a generous amount of the sun-dried tomato paste over the filet. Slice into serving-sized portions, gently place onto the baking sheet and bake for 5 to 10 minutes.
Related Tips & Techniques |
Step 2: Finishing the Salmon
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Cooking time will depend on the thickness of the salmon and personal preference. |
Notes
This is really good cold the next day. I love it on a salad with grated beets, carrots and daikon.
Comments
Okay everyone, going to share a super BBQ secret with you. Try this recipe but do it for the BBQ instead of the oven. Leave the skin on the salmon though. Heat the BBQ to the highest setting for about 10 minutes then turn down to the lowest setting.
Then, after a few minutes to let the flames die down a bit, place the filet on the BBQ (skin side down), close the lid and cook for about 10 minutes (lid on). No need to flip this filet if you keep the lid closed. To check for doneness, use a spatula and lift up the filet in the middle. If the salmon meat just flakes apart from the weight of the filet at the thickest part .... it's done. You'll see... the meat will just start to separate along the natural seam. Easy as pie.
The only thing you have to be careful of is that the BBQ should not flame up from oil dripping on the coals. So check periodically. Flames and BBQ'ing are not a great mix. You can use a couple of drops of water to put out the flames if you see any and move the salmon out of the flame then close the lid again. When done, use two large metal spatulas and transfer to a serving platter and enjoy.
From a fisherman I know to you - It's the best. Try it and tell me what you think.
Joe
Re: Salmon BBQ idea. Forget to mention one thing for this recipe. Keep the salmon side whole rather than portion it. Just remove the pin bones. That's right. Spread the crust over the whole filet, place skin side down on the grill then get ready to impress your friends and family. As Dawn would say... "You'll feel like a rockstar!"
Joe
This is one of the most fulfilling recipes I have followed. I have prepared it more than 5 times and it has been flawless each time. Want to host a last-minute dinner party? This recipe is sure to please.
P.S. – I have a friend is allergic to garlic, and it is still yummy without.
Will the flavor be affected if I use flat leaf parsley instead of regular parsley?
Italian flat leaf will be just fine for this. Good luck, it's a yummy!
I love this recipe. It's versatile, easily accommodates variations in ingredients (basil versus parsley, addition of toasted walnuts, etc.) and delivers an explosion of flavor in every forkful. AND it's easy and quick. What could be better? I thank all of you for many memorable feasts. You make me look very accomplished!