Herb Crusted Salmon with Lemon Caper Cream Sauce

Here is an easy dish that packs a lot of flavor.

You can use fresh or dried herbs to crust your fish. The addition of Parmesan cheese gives it another level of flavor. You can also use seasoned breadcrumbs to achieve that golden brown color for the finished dish.

For this dish, I will not prescribe amounts for the herbs; use as much or as little as you wish. Depending on the flavor profile you want to bring to the dish, you might want to add more of one herb then another.

Ingredients
Salmon
Seasoned bread crumbs
Basil
Thyme
Parsley
Oregano
Marjoram
Cilantro
Parmesan Cheese
Salt
Pepper
Sesame Seeds
Dried chopped onion
1 Heavy cup cream
4-5 Capers
Olive Oil
1 cup lemon juice

Equipment
Large sauté pan
Large dish for coating salmon
Sauce whisk

Preparation
For the Salmon
Season salmon with salt and pepper on both sides
Rub salmon with a small amount of olive oil to coat
Mix all herbs, bread crumbs and parmesan cheese together in large plate
Heat large sauté pan and add olive oil to pan (enough to sauté)
Coat one side of salmon with herb mixture
Place salmon in large sauté pan flesh side down
Allow salmon to cook 90% of the way on one side (you will see a line in the salmon as it cooks)
Flip salmon and allow herb crusted side to get golden brown
Remove salmon from pan and allow to oil drain

For the Sauce
Degrease pan removing any extra fat
Deglaze pan by pouring lemon juice into pan
Scrape the pan to release the pan drippings from the bottom
Smash Capers and add to pan
Add heavy cream to pan
Stir with sauce whisk
Check seasoning level
Adjust with salt and pepper if necessary

For service
Arrange salmon on serving platter
Ladle sauce over salmon
Serve and Enjoy.
 

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