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Baked salmon with a lemon & herb crumb

A delicious succulent baked salmon recipe with a lemon &  herb crumb.

Prep Time
6 mins
Cook Time
6 mins
Servings: 3
Course: Dinner

Ingredients

Salmon
  • 550 - 600 grams salmon one or 2 centre cut pieces
  • 3 Tbsp Hellmann’s mayonnaise
  • ½ cup Asian panko crumbs
  • ¼ cup flat herbs such as basil, parsley finely chopped (2 Tbsp)
  • 1/2 tsp chopped thyme leaves optional
  • zest from half a lemon
  • 1/2 tsp dried chilli flakes optional
  • Sea salt & black pepper
  • Lemon wedges to serve
Lemony horseradish sauce
  • ¼ cup Hellmann’s mayonnaise
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp creamed horseradish
  • salt and black pepper
  • Preheat the oven to 200C.

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.