If you are looking for a dish that feels both comforting and sophisticated, the Herbes de Provence Baked Salmon with Zesty Lemon Mayo Recipe is an absolute must-try. This recipe features a perfectly flaky salmon filet topped with a fragrant, crunchy crust infused with savory Herbes de Provence and fresh parsley. The crowning glory is a zesty lemon mayo that adds a refreshing, tangy brightness, making every bite a true celebration of balanced flavors and textures. Whether you are cooking for family or impressing guests, this recipe is guaranteed to bring joy to the table without any fuss.
Ingredients You’ll Need
The beauty of the Herbes de Provence Baked Salmon with Zesty Lemon Mayo Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to enhance the natural richness of the salmon while adding layers of flavor and textural contrast.
- 2.5 pounds boneless salmon filet: Freshness is key here for the best taste and tender texture.
- 2 tablespoons whole-grain mustard: This adds a tangy kick that pairs perfectly with the herbs.
- 2 teaspoons lemon juice: Fresh lemon juice brightens the dish and balances richness.
- 1 tablespoon honey: A touch of sweetness to soften the sharpness of mustard.
- 2 tablespoons chopped Italian parsley: Offers a fresh herbal note and vibrant green color.
- 2 teaspoons Herbes de Provence: The star seasoning, bringing the essence of Southern France right into your kitchen.
- 1.75 cups dry breadcrumbs or panko: Creates a light, irresistible crispy topping.
- 5 tablespoons extra-virgin olive oil (divided): Used to keep the salmon moist and help the crust crisp up beautifully.
How to Make Herbes de Provence Baked Salmon with Zesty Lemon Mayo Recipe
Step 1: Preheat and Prepare the Herb Crust
Start by setting your oven to 375 °F, giving it enough time to reach the perfect temperature for baking salmon evenly. In a food processor, combine the whole-grain mustard, fresh lemon juice, honey, freshly chopped Italian parsley, Herbes de Provence, and breadcrumbs. Pulse these ingredients until they form a uniform mixture bursting with herbal aroma and subtle sweetness.
Step 2: Add Olive Oil for Moisture and Binding
Add 3 tablespoons of extra-virgin olive oil to your breadcrumb-herb mix, pulsing again just until everything is combined. The olive oil adds moisture to the crust while helping it stick perfectly to the salmon’s surface during baking.
Step 3: Prepare the Salmon for Baking
Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Place your salmon filet skin-side down on the prepared pan. Brush the top generously with the remaining 2 tablespoons of olive oil to ensure the crust crisps up beautifully and the salmon remains juicy.
Step 4: Apply the Herb Crust and Bake
Firmly press the breadcrumb mixture over the top of the salmon, making sure it’s evenly coated to achieve that satisfying crunch. Bake in your preheated oven for about 25 minutes. To guarantee perfect doneness, check with an instant-read thermometer aiming for 155 °F in the thickest part of the fish.
Step 5: Prepare Your Zesty Lemon Mayo
While the salmon bakes, whip up a simple zesty lemon mayo to complement the rich and herbaceous baked fish. This sauce brings a creamy, bright contrast that harmonizes the flavors beautifully when served together.
How to Serve Herbes de Provence Baked Salmon with Zesty Lemon Mayo Recipe
Garnishes
Fresh garnishes elevate this dish from great to unforgettable. Sprinkle extra chopped Italian parsley or a few sprigs of fresh thyme on top for a burst of color and an intensified herb flavor. A thin lemon wedge on the side invites an extra squeeze of brightness at the table.
Side Dishes
This dish shines when paired with simple, fresh sides that won’t compete with the salmon. Steamed asparagus, garlic roasted potatoes, or a crisp green salad dressed lightly with lemon vinaigrette make wonderful companions. Each creates a balanced and satisfying meal.
Creative Ways to Present
For a fun twist, plate the salmon atop a bed of fluffy couscous or wild rice to soak up every bit of the zesty mayo and crispy crust. Alternatively, serve the salmon filets on individual plates with a drizzle of lemon mayo artfully swirled around for a restaurant-quality presentation right at home.
Make Ahead and Storage
Storing Leftovers
Leftover Herbes de Provence Baked Salmon with Zesty Lemon Mayo Recipe keeps well in an airtight container in the refrigerator for up to two days. Storing the fish separately from the lemon mayo ensures the crust stays relatively crisp and the mayo retains its fresh flavor.
Freezing
If you want to freeze, wrap the baked salmon tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to one month. Though the crust may soften slightly upon thawing, the flavors remain delicious and are perfect for a quick meal later.
Reheating
To reheat, gently warm the salmon in a low oven (around 300 °F) for 10-15 minutes to avoid drying it out. If desired, crisp the crust by briefly broiling for the last minute or two. Add fresh lemon mayo after reheating to keep its zesty freshness intact.
FAQs
Can I use fresh herbs instead of Herbes de Provence?
Absolutely! Fresh herbs like rosemary, thyme, and oregano can be combined to mimic the complex herbal notes of Herbes de Provence, but the pre-blended mix adds convenience and a well-balanced flavor profile.
Is it necessary to use whole-grain mustard?
Whole-grain mustard adds texture and a milder tang compared to smooth mustard. However, if you only have Dijon or yellow mustard on hand, you can use those as substitutes with slightly different but still delicious results.
How do I know when the salmon is perfectly cooked?
The most reliable way is to use an instant-read thermometer aiming for 155 °F in the thickest part of the salmon. The fish should be opaque and flake easily with a fork but still feel moist.
Can I make the zesty lemon mayo ahead of time?
Yes! The lemon mayo can be prepared a day in advance and stored in the refrigerator. Just give it a quick stir before serving for the best consistency and flavor.
What kind of breadcrumbs work best for this recipe?
Panko breadcrumbs are ideal since they create a lighter, crispier crust, but regular dry breadcrumbs work just fine if that’s what you have available.
Final Thoughts
Trying the Herbes de Provence Baked Salmon with Zesty Lemon Mayo Recipe is like inviting a little bit of sunshine and Provence magic into your kitchen. Its vibrant flavors, perfect textures, and ease of preparation make it a cherished favorite you’ll want to come back to again and again. So grab your ingredients and get ready to impress yourself and your loved ones with this truly delightful dish!
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Herbes de Provence Baked Salmon with Zesty Lemon Mayo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
- Diet: Low Fat
Description
This Herbes de Provence Baked Salmon with Zesty Lemon Mayo is a flavorful, elegant seafood dish perfect for a nutritious weeknight dinner or special occasion. The salmon is topped with a crispy breadcrumb mixture infused with whole-grain mustard, lemon juice, honey, Italian parsley, and fragrant Herbes de Provence, then baked to perfection. Served with a tangy lemon herb mayonnaise, this recipe offers a delightful balance of savory and bright flavors with a satisfying texture.
Ingredients
Salmon and Topping
- 2.5 pounds boneless salmon filet (preferably fresh)
- 2 tablespoons whole-grain mustard
- 2 teaspoons fresh lemon juice
- 1 tablespoon honey
- 2 tablespoons chopped Italian parsley
- 2 teaspoons Herbes de Provence
- 1.75 cups dry breadcrumbs or panko
- 5 tablespoons extra-virgin olive oil (divided)
Lemon Herb Mayonnaise (Optional)
- Mayonnaise (quantity as desired, typically ½ cup)
- Lemon zest and additional herbs such as parsley or dill (to taste)
Instructions
- Preheat Oven: Set your oven to 375 °F (190 °C) to preheat, ensuring it reaches the correct temperature before baking the salmon.
- Prepare Breadcrumb Mixture: In a food processor, combine the whole-grain mustard, fresh lemon juice, honey, chopped Italian parsley, Herbes de Provence, and breadcrumbs. Pulse until the ingredients are well incorporated and evenly mixed together.
- Add Olive Oil to Mixture: Pour in 3 tablespoons of the extra-virgin olive oil into the food processor and pulse again until the mixture becomes crumbly but holds together slightly, ensuring the topping will be moist and flavorful.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Place Salmon: Lay the salmon filet skin-side down on the prepared baking sheet, making sure it is centered and flat.
- Brush Salmon with Olive Oil: Use the remaining 2 tablespoons of olive oil to brush the top of the salmon evenly, which helps the breadcrumb topping adhere and adds moisture.
- Apply Breadcrumb Topping: Firmly press the breadcrumb mixture onto the top of the salmon, covering the surface completely for a crisp crust once baked.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake for about 25 minutes, or until the salmon is cooked through and the topping is golden and crisp.
- Check Doneness: Use an instant-read thermometer to check the internal temperature of the salmon, which should reach 155 °F to ensure it is safely cooked yet tender and flaky.
- Prepare Lemon Herb Mayonnaise: While the salmon bakes, prepare any sauces such as an easy lemon herb mayonnaise by mixing mayonnaise with lemon zest and fresh herbs to taste.
- Serve: Remove the salmon from the oven and serve hot, optionally garnished with fresh herbs and accompanied by the zesty lemon mayo for extra flavor.
Notes
- For best results, use fresh, high-quality salmon filet with the skin on to keep the fish moist during baking.
- You can substitute panko breadcrumbs for regular dry breadcrumbs to achieve a lighter, crunchier topping.
- The Herbes de Provence blend can be purchased premixed or made at home with dried thyme, rosemary, savory, marjoram, and oregano.
- Ensure not to overcook the salmon to keep it moist and tender; using a thermometer is the most accurate method.
- This recipe pairs well with side dishes such as steamed vegetables, quinoa, or roasted potatoes.
- The lemon herb mayo is optional but adds a delicious creamy and tangy complement to the baked salmon.
