Baked Brioche-Crusted Salmon Recipe – Tasting Table

Salmon is a delicious protein for fish lovers to regularly incorporate into their meals. With plenty of ways to prepare it and a range of flavor profiles to pair with it, salmon is an all-around winner. If you’re just moving on from breaded fish sticks or love crispy renditions like fish and chips, this baked brioche-crusted salmon recipe takes it a step further. 
Courtesy of Tasting Table recipe developer Tess Le Moing, you’ll get to enjoy a crispy topping as you savor this flavor-packed fish. Le Moing shares, “I’m part French (born in Paris) and brioche is like part of my food DNA, so this combo is such a fun French spin on the usual panko-crusted salmon we all know and love.” While she concedes that “It takes a bit more work,” ultimately she notes, “that’s what makes it special.” Skip the panko for once and impress your fellow diners with this delicious brioche-crusted salmon.

For this recipe, pick up a center-cut salmon fillet, then cut it into four evenly-sized pieces. Next, you’ll need a couple of slices of brioche bread, salted butter, and honey mustard (either homemade or store-bought is fine, Le Moing notes). Melt the butter before you begin.

First off, check to see if your oven rack is in the middle — if not, move it to the center and preheat the oven to 350 F. Set out a large bowl and stir together 5 tablespoons of kosher salt and 2 quarts of water until the salt dissolves. Place the salmon fillets in the salt brine and soak the fish at room temperature for 15 minutes. When the time is up, transfer the fish to a surface and pat it dry. 
Le Moing explains that brining is important as “it keeps the salmon moist and infuses it with flavor.” She adds, “I tested this recipe with and without the brine. The brined salmon had the best flavor!”

Cut the brioche slices into 1-inch cubes and lay them out on a baking sheet without overlapping. Bake them in the hot oven for 10 minutes or until golden brown, stirring them midway through. “If you skip toasting it will still taste good, but come out pale,” Le Moing notes. However, if you want a quick shortcut she says, “you could try toasting the stale brioche slices in the toaster, then tear them into the food processor.”
Next, add the toasted bread to the bowl of a food processor along with the melted butter. Pulse the mixture until it forms coarse bread crumbs. 

Lightly brush a baking sheet with a neutral oil or coat it with cooking spray. Place the salmon fillets skin-side down on the sheet, leaving uniform spacing between each. Distribute the honey mustard between the four fillets, spreading it over the top surface. Then, season the fish with salt and pepper. Finally, sprinkle the buttery brioche crumbs over the fillets, lightly pressing them down with your fingers so they stick.

Bake the brioche-crusted salmon for 15 to 20 minutes, or until it is cooked to your liking. Le Moing shares, “For a lighter dinner, I like to serve it with a simple side salad tossed with a vinaigrette and some extra honey-mustard sauce!” Meanwhile, if you’re appetite is greater she says, “You can’t go wrong with roasted vegetables and rice.”
Le Moing instructs to “Reheat leftover salmon in the oven at 275 F for 15 minutes (low and slow so it doesn’t dry out … unless you like it that way!)” That being said, she adds, “But reheated salmon never tastes as good.” Instead, Le Moing says, “I like to repurpose it into a new dish like flaking it into a salad, tossing it with mayo for sandwiches, and putting it into a quiche or tacos.”


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