Imagine a culinary journey that transforms an ordinary salmon fillet into a gourmet masterpiece that whispers elegance and bursts with fresh herbal flavors. This French-inspired Salmon with Fines Herbes Stuffing is not just a recipe—it's a gastronomic experience that will transport you straight to a charming Parisian bistro. With a perfect blend of crispy breadcrumbs and aromatic herbs, this dish promises to elevate your home cooking from mundane to magnificent, all in just 45 minutes!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- In a medium mixing bowl, combine breadcrumbs, chopped parsley, chives, and tarragon. Mix thoroughly to create the fines herbes stuffing.
- Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides of the fillets with salt and freshly ground black pepper.
- Gently create a pocket in each salmon fillet by using a sharp knife to make a horizontal cut along the thickest part, being careful not to cut all the way through.
- Carefully stuff each salmon fillet with the prepared herb breadcrumb mixture, pressing gently to ensure the stuffing is evenly distributed.
- Place the stuffed salmon fillets on the prepared baking sheet, ensuring they are not touching each other.
- Drizzle a small amount of olive oil over the top of each fillet to help achieve a golden, crispy exterior.
- Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove from the oven and let rest for 3-5 minutes before serving to allow the juices to redistribute.
- Garnish with additional fresh herbs and serve with a lemon wedge for squeezing over the fish.
Tips
- • Always pat your salmon fillets completely dry before seasoning to ensure a crisp exterior • Use fresh herbs for the most vibrant flavor—dried herbs can't compare • Don't overstuff the salmon; a light, even distribution of breadcrumbs is key • Check salmon's doneness by its internal temperature (145°F) and ability to flake easily • Let the salmon rest after cooking to retain its moisture and enhance flavor • Serve immediately with a fresh lemon wedge to brighten the dish's rich profile
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
