Thanksgiving Salmon
This show-stopping recipe is a crowd pleaser and the perfect dish for your holiday table. Created by Justine Doiron. View her full recipe on her blog at justinesnacks.com/a-thanksgiving-salmon
Servings: 4
Cook Time: 30 mins.
Ingredients
- 1 1/2 pound slab of sockeye salmon preferably skin-on
- 1 tablespoon Dijon mustard
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 6 tablespoons salted butter
- 1/2 cup rosemary leaves
- 2 tablespoons thyme leaves
- 2 tablespoons chopped sage
- 1/4 teaspoon ground nutmeg
- Freshly ground black pepper
- 2 1/4 cups bread crumbs
Directions
Position a rack in the center of the oven and preheat to 325°F.
Place the salmon in one piece on a large baking tray. Spread the mustard all over the salmon, then season it liberally with salt and pepper. Cover with 3 tablespoons of olive oil.
Roast the salmon in the oven for 15-18 minutes, or until its internal temperature is at least 135°F.
While the salmon is roasting, add the 6 tablespoons of butter, 1/2 cup rosemary leaves, 2 tablespoons thyme, and 2 tablespoons sage to a medium pan.
Place the pan over medium heat and cook, stirring often, until the sage is fried and the butter is sizzling, about 2-3 minutes. Season with 1/4 teaspoon nutmeg and freshly cracked black pepper, then stir in the breadcrumbs.
Stirring often, toast the breadcrumbs for 4-5 minutes or until dark golden and crisp. Taste and season with salt. Set aside until the salmon is out of the oven.
When the salmon is finished, scatter the breadcrumbs over the top. Serve with a big spoon so guests can flake the salmon away from the skin as they like.
