A delightful and easy-to-make salmon dish with a crispy herb crust.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a consistent crust.
Place the salmon fillets skin-side down on a wire rack set over a baking sheet.
Using a wire rack prevents the salmon from sitting in its own juices, keeping the crust crisp.
Lightly season the salmon with salt.
Seasoning enhances the natural flavor of the salmon.
Spread an even layer of Dijon mustard over the top of each fillet.
Use a brush or the back of a spoon for an even application.
Sprinkle fresh tarragon evenly over the mustard layer.
Chop the tarragon finely for better distribution.
Spread a thin layer of mayonnaise over the tarragon.
Mayonnaise helps the breadcrumbs adhere and adds moisture.
Top each fillet with a generous amount of panko breadcrumbs, pressing gently to adhere.
Pressing the breadcrumbs ensures they stick and form a uniform crust.
Bake the salmon on the top rack of the oven for 15-20 minutes, or until the fish is cooked through and the crust is golden.
Check for doneness by ensuring the salmon flakes easily with a fork.
For an extra crispy crust, switch the oven to broil for the last 2-3 minutes.
Keep a close eye during broiling to prevent burning.
Serve the salmon hot, garnished with a sprig of fresh tarragon if desired.
Serving immediately ensures the crust remains crisp.
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