Panko Crusted Salmon with Creamy Tarragon Sauce is herby and creamy with a crisp crumb topping. It does require a little marinade time, but it’s well worth it!
The secret to this dish is the fresh tarragon and ground fennel herby-yogurt marinade. I have a lot of tarragon in my garden and I never know what to do with it all! So I’ve been compiling recipes that use it, although you could use other herbs in this recipe as well – dill, oregano, rosemary.
A light coating of panko crumbs on the top give the dish a light crisp touch. Just perfect to serve with fresh steamed asparagus dressed with olive oil, salt and pepper. A little brown rice or couscous on the side and you have a super healthy meal!
And if you live near me…I have plenty of tarragon for you – stop on over!
- 1 tablespoon fennel seeds
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- ½ cup plain yogurt (not Greek)
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- 1 tablespoon plus 1 teaspoon minced fresh tarragon
- 6 to 8 (5 to 6-ounce) wild salmon fillets, 1 inch thick
- 1½ tablespoons olive oil
- ¾ cup panko bread crumbs
- MIX THE MARINADE: Grind fennel seeds, salt, and pepper together until powdery. Place in a mixing bowl and whisk in the yogurt, mustard, vinegar, and 1 teaspoon of the tarragon.
- PREPARE THE FISH: On a parchment lined baking sheet, place the salmon skin side down. Spread the marinade evenly over the top. Cover and refrigerate for 2-4 hours (or less, see note).
- BAKE: Preheat the oven to 375°F. Place fish on the center rack and bake filets about 15 minutes until still a little moist.
- PANKO TOPPING: A few minutes before the fish is done, heat olive oil in a skillet over medium heat. Add the panko and sprinkle salt and pepper generously. Toast the panko until golden, stirring as you go. 2-3 minutes. Once golden transfer to a bowl and mix in the reserved 1 tablespoon tarragon.
- Once the fish is done, sprinkle the panko over the top and serve.