Baked salmon with a lemon & herb crumb
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Prep Time
6 mins
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Cook Time
15 mins
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Servings
3
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Course
Dinner
Baked salmon with a lemon & herb crumb
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A delicious succulent baked salmon recipe with a lemon & herb crumb.
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Ingredients
Salmon
- 550 - 600 grams salmon one or 2 centre cut pieces
- 3 Tbsp mayonnaise Hellmann's brand
- ½ cup panko breadcrumbs Asian
- ¼ cup flat leaf herbs such as basil, parsley finely chopped (2 Tbsp)
- 1/2 tsp thyme optional, chopped leaves
- lemon zest from half a lemon
- 1/2 tsp dried chili flakes optional
- sea salt
- black pepper
- lemon wedges to serve
Lemony horseradish sauce
- ¼ cup mayonnaise Hellmann's brand
- 2 tsp lemon juice freshly squeezed
- 1 tsp horseradish creamed
- salt
- black pepper
- Preheat the oven to 200C.
Instructions
- Pin bone the salmon and place it on a baking tray lined with non-stick baking paper skin side down. Coat the mayonnaise evenly over the top of the fish.
- Mix all the crumb ingredients together and using your fingers thoroughly mix together so the herbs, spices, and lemon zest totally mixes in with the crumbs. Spread evenly over the salmon and bake for 15 - 20 minutes (depending on how thick the fish is) at 200C and until the crust is golden brown and the salmon just cooked through.
- To make the sauce, mix all the ingredients together, season to taste and serve on the side.
Notes
- Any leftover salmon can be stored in the fridge for up to 3 days.
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