Name: Herbes de Provence Baked Salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: For the Salmon; 2 tablespoons whole-grain mustard; 2 teaspoons lemon juice; 1 tablespoon honey; 2 tablespoons chopped Italian parsley; 2 teaspoons herbes de Provence; 1¾ cups dry breadcrumbs or panko; 5 tablespoons extra-virgin olive oil (divided); 1 boneless salmon filet (skin on or off—your choice!), about 2 ½ pounds; Lemon zest; Chopped Italian parsley; Arugula if serving on a buffet platter; Mary’s Easy Remoulade Sauce; Mary’s Easy Lemon Herb Mayonnaise

Mains

Herbes de Provence Baked Salmon

Author: Mary DiSomma

This herbes de Provence baked salmon recipe with homemade lemon and herb mayonnaise is as easy to make as it is appetizing. I love to make this when I’m hosting girl's night at my house. The oven does most of the work, crisping up this breadcrumb baked salmon perfectly, which means you get to spend more time with your friends! I always ask my local butcher, Carnivore, to trim the salmon for me. This saves time on prep work, so I can make an extra treat—likemy Rosé Blackberry Spritz Cocktail recipe. Read on to learn how to trim salmon yourself and so much more!

Ingredient Tips

You’ve probably seen this blend of herbs on the shelf at your local market—if there’s not already a jar on your spice rack at home! But what exactly is herbes de Provence, anyway? This mixture is an essential component of French and Mediterranean cooking and includes a variety of herbs and spices like rosemary, thyme, oregano, and sometimes lavender.

The Label Rouge, a food quality organization in France, defines herbes de Provence as containing 19% thyme, 27% rosemary, 27% savory, and 27% oregano. Although there can be quite a bit of variation across different brands, you can buy a premade blend from your favorite grocer or local spice shop.

Preparation + Preservation Tips

There are a couple different ways to approach this salmon recipe: Your fish filet can be prepared whole or cut into six 6-ounce portions. Serving a large filet makes for an impressive presentation, but cutting the salmon into portions makes serving so much easier. I’ve included both options in the recipe below. Your girlfriends are going to love it either way—this is a truly delectable recipe!
If you are trimming your own salmon, begin by using a chef’s knife to remove the skin, if desired. Then trim off the white, fatty areas on the bottom and top of the salmon. Even out the cut of the salmon by trimming the fish sides.

Extra Tips

My au gratin potato casserole recipe also includes this classic herb blend, which means it would make a great side dish for your salmon! Add a chopped Italian salad with homemade vinaigrette and it’s a complete meal!

Plus, this Easy Lemon Herb Mayonnaise recipeis so simple and will take your salmon to the next level. Serve on the side of your salmon or add a dollop to the top… Delicious!

Au Gratin Potato Casserole→

Mary’s Italian Chopped Salad with Homemade Vinaigrette→