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Herb-Crusted Salmon with Roasted Lemons

Recipe photo courtesy of Marcus Nilsson

A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over.

Source: Blueprint, January/February 2008



Cook's Notes

Lay out the fish buffet-style -- warm or at room temperature.

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How would you rate this recipe?
  • MS12517099
    3 NOV, 2013
    What a smashingly delicious way to prepare salmon. Love this salmon. It is not only delicious and memorable, but surprisingly quick and easy to prepare. Love, love, love it.
  • NonnysGirl
    13 OCT, 2013
    This was delicious! I loved the Panko Herb Crust. I substituted Whole Grain Mustard for Dijon, and I did not have any fresh Parsley, so I had to omit that. Although I didn't miss it, I would like to add this next time! I squeezed fresh lemon over the fish just before I popped it in the oven. This is a definite repeat dish!
  • Jacinta C
    11 FEB, 2013
    I just made this for dinner, it was great delicious, crispy and healthy at the same time, I will definitely do it again.
  • vkpaige
    21 OCT, 2011
    This is my "go-to" dinner party recipe. It's so easy to make and big hit with both adults and kids!
  • FarmhouseChef
    23 JAN, 2011
    Absolutely wonderful! Most delicious,and exquisite presentation!
  • jbirdie225
    21 DEC, 2008
    about how many servings does this make?
  • echodobes
    5 MAR, 2008
    i tried the "Make it Faster Roasted Salmon with Lemon-Herb Vinaigrette" tonite. wow! it was ready in now time and the taste was out of this world. very pleased.
  • rachelsmith
    22 FEB, 2008
    I really liked this dish. It's easy and delicious. I've tried it with salmon and flounder filets with much success.
  • Donna_Boris
    18 FEB, 2008
    I really loved this dish. It is quick, easy and looks great. I baked it at 450 degrees - a little afraid of my pans with the higher heat.

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