Tarragon and dill-crusted salmon

Healthy, delicious and ready in a snap, this tarragon and dill-crusted salmon recipe creates the perfect midweek meal. Serve with steamed beans, crispy spuds and oven-roasted tomatoes

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 tablespoon fresh tarragon leaves
  • 6 slices bread processed into crumbs (this should make 1 cup of breadcrumbs)
  • salt and freshly ground black pepper
  • 1 tablespoon fresh dill leaves
  • 4 - 5 tablespoons butter, melted, or 4 tablespoons olive oil
  • 4 x 150g salmon fillets, skin on


  • 1
    Preheat the oven to 200°C. Place the tarragon and breadcrumbs in the bowl of a food processor and blend until combined. Season to taste, add the dill and pulse.
  • 2
    Place the breadcrumb mixture in a bowl and stir in just enough of the melted butter or oil, about 4 tablespoons, to ensure the crumb mixture holds together.
  • 3
    Pat the salmon fillets dry and season them on all sides with salt and pepper to taste.
  • 4
    Heat the remaining butter or oil in a large ovenproof pan and sear the salmon, skin side down, over a medium-high heat for about 2 minutes. Flip each fillet over onto its side and continue to sear for another minute, then repeat on the other side.
  • 5
    Top each fillet with the herb and crumb mixture. Put the pan in the preheated oven and bake the salmon until the fish flakes with a fork and the crumbs are golden, about 4-8 minutes, depending on how you like your salmon. Serve immediately with steamed beans, crispy spuds and oven-roasted tomatoes.