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

Scale

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)

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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.