This Herb Crusted Salmon recipe is an easy weeknight dinner staple! Tender broiled salmon, topped with a simple herb and panko crust, then finished an easy tomato and red wine vinegar relish.
I am all about easy weeknight recipes that are just as good as what you could make given 4 hours on a Sunday afternoon. I think a lot of the reasons that people resort to takeout and delivery food is because what they’re making at home, given 20 or 30 minutes of time, just isn’t hitting the spot like that delicious delivery pizza might. That’s why I focused on VERY quick weeknight recipes here at Blackberry Babe. And, this Herb Crusted Salmon with Tomato Relish is definitely one of my favorites!
I know a lot of my readers have tried my Praline Glazed Salmon, which to me, is right up there with this salmon! So, if you’ve tried the Praline Glazed Salmon, I bet you’d love this one. Both use the broiler and a very simple topping!
I first made this dish out of frustration. I wanted an herb crusted salmon, but none of the recipes I found online were what I was looking for. I saw several that had appealing herb combinations, but most of them used a long baking time, which I don’t think is the best way to cook salmon. Salmon starts to lose it’s texture when it’s baked for a long time. Broiling or grilling with high heat is the way to go!
The first time I made this salmon, I talked about it for several hours afterward. It was SO good. The herb crust was perfectly crunchy and savory, and the tomato relish provided the acidity and sweetness needed to balance out the herbaceous salmon. Each bite was perfection.
(And my kitty loves it, evidence by the picture on the right, below!)
The second time I made it, I was nervous. Surely I had built it up in my mind? Or maybe it was a fluke?
Nope! I’m happy to report that this salmon is damn good. Each and every time. Whip up a simple herb crust, give it 4 minutes under the broiler, top with your easy tomato relish and you’re done! I like to serve this with gnocchi (tossed with olive oil, butter and spinach), but it’s equally good with rice, mashed potatoes, or any roasted veggies.
- 2 5 ounce salmon filets
- 4 tbsp panko bread crumbs
- .5 tsp garlic powder
- 3 tbsp butter, melted
- 1 tsp oregano
- 1 tsp marjoram
- 1 tsp rosemary
- 1 tsp dill weed
- 1/3 cup diced tomatoes (about one whole roma tomato)
- 1 tbsp white or yellow onion (about 1/8th of a small onion)
- 1 tsp red wine vinegar*
- 1 tsp olive oil
- 1/2 tsp oregano
- salt and pepper to taste
- Grease a baking pan. Place salmon on pan, skin side down.
- Set oven to broil (high).
- In a small bowl, mix bread crumbs, melted butter, garlic, oregano, marjoram, rosemary and dill weed together for the herb crust. Fluff with a fork until crumbs are lightly moistened.
- Place salmon in oven and broil on top rack for 2 minutes.
- Remove salmon from oven and generously slather herb topping on salmon fillets.
- Return to oven for another 2 minutes, or until salmon flakes easily and is cooked through. Be careful to watch the herb topping as it burns easily when overcooked.
- Combine tomatoes, onions, red wine vinegar, olive oil, and oregano in small bowl. Toss well. Sprinkle with salt and pepper to taste.
- Top salmon with 1-2 tbsp of relish. Serve.
- * I had a hard time deciding between red wine and balsamic vinegar. I think both would be great!