An herbed crust on salmon helps with one of the most difficult parts of pan cooking fillets: the fish sticking to the pan. The crust creates a delicious, crispy barrier between the salmon and the pan, making flipping the fish easier. Make sure, however, you still use a delicate touch to prevent the fillet from breaking apart as it gets turned. Cooking times will vary quite a bit depending on how thick the fillets are and how rare you prefer to serve them. For larger fillets, you may want to reduce the temperature a little and increase the cooking time. A good rule is 4 to 5 minutes per half-inch thickness of the fillet.
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