This recipe is taken from America's Test Kitchen, but simplified slightly and modified for 2.
- Salt and pepper
- 2 (6- to 8-ounce) skin-on salmon fillets
- 1 tbsp unsalted butter
- 1/4 cup panko bread crumbs
- 1 tbsp beaten egg
- 3 tbsp chopped fresh thyme, tarragon, dish, or basil
- 1/2 tbsp whole-grain mustard
- 3/4 tsp mayonnaise
- Lemon wedges, for serving
Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 2 1/2 tbsp salt in 1 quart (4 c) water. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine, pat dry, and set aside.
Meanwhile, melt butter in 10-inch skillet over medium heat. Add panko and 1/8 teaspoon salt and season with pepper; cook, stirring frequently, until panko is golden brown, 4 to 5 minutes. Let cool completely. Stir in egg and half the herbs until thoroughly combined. Stir mustard, mayonnaise, and second half of the herbs together in second bowl.
On a greased baking sheet or roasting pan, place fillets skin side down. Using spoon, spread mustard/mayo mixture evenly over top of each fillet. Sprinkle panko mixture evenly over top of the mustard/mayo, pressing with your fingers to adhere. Bake until center of thickest part of fillets reaches 125 degrees and is still translucent when cut into with paring knife, 18 to 25 minutes. Transfer salmon to serving platter and let rest for 5 minutes before serving with lemon wedges.