Recipes Ingredients Seafood Recipes Salmon Recipes Herb-Crusted Salmon With Roasted Lemons 4.2 (42) 8 Reviews This easy baked salmon fillet makes an impressive dish. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2024 Rate PRINT Share Close Photo: Marcus Nilsson Servings: 6 A whole salmon fillet is a dish all your guests, including non-meat-eaters, will ooh and aah over. Ingredients ¼ cup panko (Japanese breadcrumbs) ¼ cup chopped flat-leaf parsley 1 tablespoon chopped dill, tarragon, or chives (optional) 1 tablespoon plus 1 teaspoon olive oil 1 3-pound salmon fillet, skin on, small bones removed ¼ cup Dijon mustard Coarse salt and ground pepper 2-3 lemons, quartered, seeds removed Directions Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil. Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil. Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons. Cook's Notes Lay out the fish buffet-style—warm or at room temperature. Originally appeared: Blueprint, January/February 2008 Rate It PRINT