Laughing Spatula / Recipe Index / Fish / Feta and Herb Crusted Salmon
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Do you guys ever get tired of me bloggingabouthow easy my recipes are? I feel like that’s the first thing I say on every post….well here I go again! This recipe is soooo easy! No, really it is! Plus- I love that this salmon is baked-perfect for any season.
It’s Feta,a few freshherbs, lemon and salmon. That’s it. Comes together in about 3 minutes and bakes up quickly on parchment or foil, no mess! Who’s your buddy? Who’s your pal in the kitchen? Meeee!
No special equipment needed (because you know I am lazy and hate to clean up all those kitchen accessories). Myknife works great. Chop up the Feta, herbs, squeeze of lemon and a pinch of salt.Spread on a salmon fillet. Place in oven.Sipa glass of Chardy and boom! Gourmet meal, family is cheering, husband is kissing all over ya and life is lovely.
I always have Feta in the fridge. I buy the big containers at Costco and use it on everything. Ihavebeen dieting since I was a young chub and love, love, love cheese. Feta gives me the biggest bang for my cheesy calorie and ads a ton of flavor.
Hoping you love this easy recipe!
Clink!
Kathi
If you have salmon butno Feta in the fridge – try my Lime and Garlic Salmon
Or an easy Salmon Sheet Pan Dinner!
Feta and Herb Crusted Salmon
Easy and Fresh Salmon that bakes up with no mess!
4.60 from 115 votes
Print Pin Rate
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 25 minutesminutes
Servings: 4
Author: Kathi @ Laughing Spatula
Ingredients
1salmon fillet -I use Steelhead from Costco but Atlantic or any other will be fine. Thaw if frozen.
1/2cupFeta Cheese
1/4cupchopped fresh parsley - rough choppedyou will finish chopping with Feta
2tablespoonschopped fresh chives - rough choppedyou will finish chopping with Feta
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Reader Interactions
Comments
Robsays
Added some fresh oregano to the recipe and my family absolutely loved it.
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Mary Kaysays
WE LOVE THIS RECIPE. So easy and taste fabulous.
Reply
says
Thank you! We are so glad you loved it.
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JCsays
I have frozen salmon filets that are deboned, but still have the skin on them. . Can they be used with this recipe? If so, how would I adjust the cooking time or should I thaw them first? Sorry, very inexperienced cook here.
Hi JC – thaw the salmon first and you can leave the skin on. After it’s baked simple use a spatula to lift the cooked salmon off the skin…it will come off very easily. Happy to help new home chefs anytime! Kathi
Reply
JCsays
Sorry, just saw in the recipe to thaw if the salmon is frozen, but wondering about how long that would take roughly if anyone knows. Thanks!
Reply
says
How long to thaw? Put it on a metal baking sheet and it will thaw faster. Probably take 90 minutes or so depending on thickness. Store in fridge till ready to use once thawed.
Kaylasays
Steelhead is trout, not salmon
Reply
says
A+ observation. What did you think of the recipe?
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Kaylasays
Recipe sounds great. Plan on making sometime this week. Thanks! k.
Looks delish! Can’t wait to try this on our salmon from Alaska
Reply
Caitlynsays
This is a fabulous and easy recipe! I have been making this for a few years now and I can honestly say that it is my family’s favourite way to have salmon. I’ve even managed to get the thumbs up from anti-salmon friends!
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Kellysays
This recipe is absolutely fabulous!
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Nicolesays
I made this for the first time tonight and it was SO delicious! And the entire family loved it too! Super flavorful and easy!
Reply
Davidsays
Really good. I have tried it with a different mix of chopped herbs and chopped green onion. Great!
Though you want fairly high heat at the start, cooking at that temperature the entire time will lead to the salmon overcooking on its outer layers, which can cause it to turn chalky and leak unsightly white albumen. So, just before adding the fish, lower the heat under the pan to medium-low.
Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon.
If you enjoy a crispy exterior, then pan seared salmon is the way to go. Baking salmon is a great option for a larger piece of fish (try this Baked Salmon in Foil for an easy technique).
The gentler heat cooks the salmon slowly and reduces the chances of overcooking. It also gives you the time to calmly assess when the salmon is done. Bake the salmon at 275°F for 20 minutes, or at 300°F for 10 to 15 minutes.
Start by patting the skin dry with a paper towel and then lay it out flat on a baking sheet. Place the baking sheet in the oven, preheated to the lowest heat setting (generally around 200–225°F). Leave the skin in the oven for about two hours, or until it is completely dry and slightly crispy.
What is the best temperature to bake salmon? 400°F (205°C) is ideal as it allows the fish to gain colour and the skin to become crispy. If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done. The salmon baked at 425°F (215°C) produces tender, creamy fillets that cook quickly.
Baked salmon is best when cooked at 425°F in the oven.
Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.
Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
Firmness: Cooked salmon should be firm but still moist. When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. If the salmon is still hard or resists your fork, it needs more time to cook. If it is mushy or falls apart, it may be overcooked.
You can skip the olive oil and use two tablespoons of butter. The butter's milk solids have a blackening effect, making the salmon extra-crispy. The best skillets for this recipe are nonstick or well-seasoned cast-iron skillets. I don't recommend using a stainless steel skillet - the salmon skin tends to stick to it.
Oil, salt and pepper – Drizzle the fish with a tiny bit of oil and spread with fingers, just to give the salt and pepper something to adhere to. Make sure you do this only just before cooking, because the salt will draw moisture out of the salmon skin and make it sweat = bad for crispy skin!
Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.
Once the oil is hot, add the salmon skin to the oil, and fry over medium-low heat. Stir frequently so they don't stick—a chopstick is a good tool that can delicately stir them around. It can take a full 10 to 15 minutes for them to crisp up—they will look rubbery at first, but be patient.
So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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