1 | Move the oven rack so that it's set in the middle. Preheat the oven to 325°F. Insert a wire rack inside of a rimmed baking sheet. Layer the wire rack with foil. Lightly coat the foil with vegetable oil. Reserve for step 6. |
2 | In a container large enough to brine the fish fillets, dissolve the salt into the water. Brine the salmon at room temp for 15 minutes while you prepare the panko crust and herb sauce. |
3 | Preheat a small skillet over medium heat. Melt the butter, then add the panko, salt, and pepper. Stir for about 3-4 minutes until browned. |
4 | Transfer the browned panko to a small bowl and cool completely (chilling in the freezer if needed), and then mix in the egg and thyme. Reserve. |
5 | In a separate small bowl, combine the mustard, mayo, and tarragon. |
6 | Pull the salmon fillets out of the brine and pat them dry with paper towels. Transfer the salmon, skin side down, on top of the foil-lined wire rack. |
7 | Spoon the tarragon sauce onto the salmon and spread it evenly. Press the seasoned panko onto the sauce to adhere. |
8 | Bake for 15-18 minutes until the internal temp of the thickest part of the fish registers at 125°F. Rest for 5 minutes, and then serve with lemon wedges. Share and enjoy! :) |
