Salmon with Panko Crust

  • 1 4 lb (1.85 kg) fresh salmon fillet, pinbones removed, skin on
  • 1 cup Panko (Japanese) breadcrumbs
  • 1 cup finely chopped spring onion
  • ¾ cup finely grated fresh horseradish (or 1/3 cup prepared horseradish)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 4 tablespoons dry vermouth
  • 2 tablespoons fresh lemon juice
  • ½ cup butter, melted
  • Lemon wedges and more grated horseradish for garnish
  • For the Lemon Dill Butter Sauce
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon champagne or tarragon vinegar
  • ⅔ cup unsalted butter, cut into pieces and chilled
  • 2 tablespoons chopped dill
  • Salt and pepper

Preheat oven to 375 °F and line a baking tray with parchment or foil. Place salmon fillet on tray, skin side down.

Stir bread crumbs, green onion, horseradish, salt and pepper to combine. Stir in vermouth, lemon juice and melted butter and toss.

Pack the breadcrumb mixture over the salmon in an even layer.

Roast salmon for 18 to 20 minutes for medium (check by inserting a knife into center of salmon and lift open gently.)

To serve, remove the salmon from tray using 2 spatulas and place on a serving tray or platter.

Garnish the platter with lemon and horseradish and let everyone help themselves.

Lemon Dill Butter Sauce

Bring the white wine to a simmer in a saucepot and reduce to 1/3 of cup (approximating is OK).

Add chicken stock and lemon zest and simmer for 5 minutes. Stir in lemon juice and champagne or tarragon vinegar and remove from heat.

Whisk in cold butter, a few pieces at a time, waiting until first butter is almost melted before adding more (return to low heat if needed).

Stir in dill and season to taste. Serve warm with salmon.

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