Go Back
–+ servings

Thanksgiving Salmon

3.50 | 2 reviews
Golden, crusted, flavorful salmon that will fit perfectly on your Thanksgiving table. If you have any pescatarians in your life - this is the perfect protein to serve them on the holiday. Plus, it doesn't fight for oven space and it's unbelievably easy to assemble.
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 1/2 pound slab of sockeye salmon, preferably skin-on, but either will work
  • 1 tablespoon Dijon mustard
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 tablespoons salted butter, 3 ounces / 85 grams
  • 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 cup bread crumbs, 5.5 ounces / 155 grams

Instructions 

  1. Position a rack in the center of the oven and preheat to 325°F.
  2. 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.
  3. Roast the salmon in the oven for 15-18 minutes, or until its internal temperature is at least 135°F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Serving: 6ozCalories: 757kcalCarbohydrates: 47gProtein: 54gFat: 40g