Brioche-Crusted Salmon

By Food Network · 40 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) with a rack in the centre. Season the salmon fillets with the salt and set aside.
2. Trim the crusts from the brioche loaf and cut 4 long lengthwise slices, each 1/8 to 1/4 inch (about 3–6 mm) thick.
3. Place a brioche slice on a board and put a salmon fillet lengthwise in the centre, within the crust border. Trim the bread around the fish by pressing straight down with a knife, like a cookie cutter. Repeat with the rest, setting the pieces brioche-side down on a plate.
4. Heat a large oven-safe skillet over medium heat. Add the oil and butter; when the butter bubbles and foams, place the salmon brioche-side down, working in batches if needed.
5. Shake the pan gently so the brioche doesn't stick, then scatter the garlic and thyme around the fish.
6. Cook, swirling the pan and basting the fat over the fish with a spoon, until the bread is golden brown, about 1 minute.
7. Flip the fillets brioche-side up, move the pan to the centre rack and bake for 3 to 4 minutes, until the salmon is cooked through but still slightly dark pink inside (about 145°F / 63°C). It will keep cooking a little after leaving the oven.
8. Blot the fish with paper towel, transfer to plates brioche-side up and serve immediately.

Summarized from Food Network's video. Watch it for the details.

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