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–+ servings
A photo of herb crusted salmon on a white plate with a black and white napkin

Herb Crusted Salmon with Tomato Relish

Yield: 2
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Author: Michelle Goth
Incredibly delicious and easy salmon with panko herb crust, topped with a zesty tomato relish.
5 from 2 ratings
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Ingredients
 

For the panko mixture:

  • 4 tablespoons panko breadcrumbs
  • 3 tablespoons salted butter, melted
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon rosemary
  • 1 teaspoon dill weed
  • 1/2 teaspoon garlic powder

For the relish:

  • ⅓ cup diced tomatoes, about one whole Roma tomato
  • 1 tablespoon white or yellow onion, minced
  • 1 teaspoon red wine vinegar
  • 1 teaspoon olive oil
  • ½ teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For garnish (optional):

  • fresh parsley, chopped

Instructions
 

  • Remove the salmon from the fridge about 20 minutes before cooking to bring it closer to room temperature.
  • Grease a sheet pan. Optionally, line your baking sheet with parchment paper or aluminum foil for easy clean up.
  • Place salmon on pan, skin side down.
  • Set oven to broil (high) and adjust the top rack to about 6 inches below the top heating elements.
  • In a small bowl, make the panko herb mixture. Mix breadcrumbs, melted butter, garlic, oregano, marjoram, rosemary and dill weed and garlic powder together for the herb crust. Fluff with a fork until crumbs are lightly moistened.
  • Place salmon in oven and broil on top rack for 6 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.

For the relish:

  • To a small bowl, combine tomatoes, onions, red wine vinegar, olive oil, oregano, and salt and pepper. Toss well. Sprinkle with salt and pepper to taste.
  • Top salmon with 1-2 tablespoon of relish and chopped herbs (optional). Serve warm.

Notes

You can substitute lemon juice or balsamic vinegar for the red wine vinegar
Feel free to add parmesan cheese to the crust.
Smaller filets will need less time under the broiler. For super thin filets, I've needed as little as 4-5 minutes total broiling time.
Serving: 1, Calories: 537kcal, Carbohydrates: 14g, Protein: 34g, Fat: 38g, Saturated Fat: 15g, Polyunsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 135mg, Sodium: 635mg, Fiber: 2g, Sugar: 2g
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