This recipe proves that salmon and pickles are secretly a power duo. The crunchy herb crust plus that tangy-pickle herb dressing make every bite pop in the best way.

Dill and Lemon Crusted Coho Salmon with Pickled Herb Dressing

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Difficulty: Easy

INGREDIENTS

For the Salmon

400 to 450g Pacific Bay Coho Salmon Fillet

1 tbsp Dijon mustard

2 tbsp fresh dill, finely chopped

1 tbsp parsley, finely chopped

1 tsp lemon zest

2 tbsp panko breadcrumbs

1 tbsp olive oil

Salt and black pepper, to taste

Lemon wedges, for serving

For the Pickled Herb Dressing

2 hard-boiled eggs, yolks and whites separated

1 tsp Dijon mustard

1 tbsp white wine vinegar or lemon juice

¼ cup olive oil

1 tbsp cornichons or pickles, finely chopped

1 tbsp capers, chopped

1 tbsp parsley, finely chopped

1 tbsp chives, finely chopped

Salt and black pepper, to taste

PROCEDURE

Season the Salmon. Preheat the oven to 190°C. Pat the Pacific Bay Coho Salmon Fillet dry, then season lightly with salt and pepper.

Make the herb crust. In a small bowl, mix Dijon mustard, dill, parsley, and lemon zest. In another bowl, toss the panko with olive oil until lightly coated.

Prepare and bake the fish. Place the fillet on a lined baking tray. Spread the dill-mustard mixture evenly over the salmon fillet, then press the panko crumbs gently onto the mustard layer to form an even crust. Bake 12 to 15 minutes, until the crust is golden and the salmon is just cooked through (aim for 50 to 52°C internal temperature for medium; it will carryover).

Make the dressing. Mash the egg yolks with Dijon and vinegar or lemon juice until smooth. Slowly whisk in olive oil to create a creamy emulsion. Finely chop the egg whites and fold them in, then stir in cornichons, capers, parsley, and chives. Season to taste so it’s tangy, herby, and lightly salty.

Plate and finish. Rest the salmon for a minute to settle the juices. Transfer it to a serving dish, then spoon the pickled herb dressing on the side or drizzle lightly on top, garnish with more dill and lemon wedges, and serve immediately.

NOTES

Pacific Bay advantage: Our Pacific Bay Coho Salmon Fillet is sliced from premium imported salmon, which is a medium-fatty fish. Already filleted and deboned, it's best when grilled, baked or pan fried.

Don’t overcook Coho; it’s leaner than Atlantic and is best slightly pink in the center, about 50 to 52°C for medium. If you prefer well-done, bake to 60–63°C and rest briefly. 

Chef's Tips: For extra crunch, toast panko in a dry pan until pale gold before mixing with oil.

The pickled herb dressing can be made a few hours ahead and kept chilled so flavors meld; loosen with a teaspoon of olive oil if it thickens. 

Alternatives: Make this recipe with our Atlantic Salmon Fillet, Chilean Salmon Trout Fillet, or Coho Salmon Fillet portions.

Serving Suggestions: Serve with buttered new potatoes, a green salad, or garlicky green beans.

Storage: Leftovers keep up to 2 days; rewarm salmon gently at low heat and serve dressing cool.

FAQS

Q: How long do you bake Coho salmon at 190°C?
A: For a 400–450 g fillet portioned into 2 pieces, 12 to 15 minutes usually yields a golden crust and medium doneness; thickness is the bigger factor, so start checking at 10 to 12 minutes.

Q: Can I toast the panko before baking for more crunch?
A: Yes. Lightly toast panko in a dry pan until pale golden, then mix with olive oil and press onto the mustard-herb layer; it stays crisper and browns evenly.

Q: What internal temperature should I target for salmon?
A: For a moist, medium finish, 50 to 52°C in the center works well with Coho. If you like it more done, aim for 60 to 63°C and rest a minute to keep it juicy.

Shop for Pacific Bay Coho Salmon in leading supermarkets or order online at pacificbay.com.ph and bake this dill-lemon beauty tonight.