Herb, Asiago, & Roasted Garlic Crusted Salmon

Your summer herb garden will be put to good use with this herb, asiago & roasted garlic crusted salmon recipe.

As still relatively new homeowners, we have been loving the perks of having our own backyard. This summer we decided to start a small herb garden. I absolutely LOVE fresh herbs! They brighten up a dish, and add a fresh, summer taste. Luckily, our herbs have grown so much, and it’s been such a treat to have herbs we can grab at any time. This crusted salmon recipe was inspired by just that!

Impress your friends

This would be a great meal to make for a dinner party. A large fillet of fish is always an impressive, eye-catching main course. The crusted salmon would pair nicely with some steamed or roasted vegetables, along with a bed of rice or quinoa. Finish the dinner off with a nice bottle of wine. Full-bodied white wine, such as oak-aged Chardonnay, pair well with salmon.

Intimidated no more!

Fish, especially salmon, oftentimes feels like an intimidating thing to cook. Not to mention salmon can be pricey, so you don’t want to accidentally mess it up. I’ve got you covered! Here are a few beginner tips on cooking fish:

1. How long can uncooked fish last in my refrigerator? According to the FDA, uncooked fish can be stored in the refrigerator for up to two days after purchase. If you need to wait longer than two days, store the fish in the freezer.
2. How can I tell when fish is completely cooked? Fish will turn from its raw, translucent color to a cooked, opaque color. You’ll also want to test that the thickest part of your fillet is flaky by running a fork along the fish.
3. Can I eat the salmon skin? Yes, absolutely! Even if you don’t prefer to eat the salmon skin, I’d still suggest you cook the salmon with the skin on. The skin helps protect the delicate fish from the hot pan, thus preventing burned or dry fish.
4. When do I remove fish from the oven? I like to remove the fish from the oven just a tad bit before it reaches the suggested internal temperature of 145 °F. This allows the fish to remain juicy. Remove the fish at 135 °F and allow to rest until it reaches 145 °F. If you don’t already own a meat thermometer, I’d highly recommend one!! A thermometer is the best way to get perfectly cooked, juicy meat & fish every. single. time. You can get a cheap meat thermometer, or go all out with this smart Bluetooth thermometer (we love this one)!
   
   

Substitutions

If you’re not a fan of salmon, you could try substituting the salmon for a more mild fish such as tilapia or halibut. Mild fish tend to have a less intense, distinctive flavor for our non fishy friends out there.

Print Recipe

5 from 3 votes

Herb, Asiago, & Roasted Garlic Crusted Salmon

Your summer herb garden will be put to good use with this herb, asiago & roasted garlic crusted salmon recipe.

Prep Time15 mins

Cook Time55 mins

Resting Time10 mins

Total Time1 hr 20 mins

Course: Main Course

Servings: 5

Author: Jessica Mode

Ingredients

• 1 bulb garlic
• 1 tbsp olive oil
• 2 lb salmon
• 1/4 cup olive oil mayonnaise
• 1/4 cup unsalted butter melted
• 1/2 cup asiago cheese freshly shredded
• 1 lemon juiced
• 1/2 cup fresh basil loosely packed, de-stemmed
• 1/2 cup fresh parsley loosely packed, de-stemmed
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• additional lemons for garnish

Instructions

Roasted Garlic

• Preheat the oven to 400 °F.
• Peel off the outer, loose paper of your garlic bulb. Once you have removed the paper, cut off the top (¼ inch) of the garlic bulb.
• Place the cut bulb on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Wrap the aluminum foil around the garlic bulb, making sure the oil olive will not drip out. Cook for 40 minutes.
• Once the garlic is done cooking, allow to cool for 15 minutes, or until garlic is cool enough for you to remove from the outer paper. Discard paper, and add garlic to blender.

Salmon

• Preheat the oven to 425 °F.
• To a blender add roasted garlic, mayonnaise, butter, asiago cheese, lemon juice, basil, parsley, onion powder, salt, and pepper.
• Blend until mixture is combined, scraping the sides down as necessary.
• Add a layer of parchment paper to the bottom of a 11 x 17 inch metal baking pan. Lay the salmon (skin side down) on the parchment paper. Pat fish dry.
• Spread a thin layer of the blended herb mixture to the top of the salmon.
• Cook salmon for 12 – 15 minutes, or until the internal temperature reaches 135 °F. Be sure the thickest part of the salmon is completely cooked. Allow salmon to rest for 10 minutes (the temperature should rise to 145 °F).
• Garnish fish with lemon slices or wedges.

Notes

According to the FDA, leftover cooked fish can be stored in your refrigerator for up to 3 – 4 days.

Did you make this recipe?

Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!