Baked side of salmon with a herb crust
Prep: 20 min · Cook: 20 min · Makes: 6 · For:
A whole side of salmon looks generous on the Christmas table, but it is one of the easiest festive mains there is. A crisp, green crust of herbs, lemon and breadcrumbs keeps the fish moist, and it is ready in about 20 minutes, which leaves you time for everything else.
It is a lovely choice for Christmas Eve, a lighter Christmas lunch, or a buffet where people help themselves.
Serve it with
New potatoes or a potato gratin, green beans or broccoli, and a simple dill and yoghurt sauce.
Tips
- Do not overcook it. Salmon is best when it is just cooked through. Check it after 15 minutes.
- Ask for a centre cut. It is more even in thickness, so it cooks evenly.
- Use two fish slices to move the whole side onto the platter.
Little helpers
Children can pick the herb leaves, grate the lemon zest (carefully) and press the crumbs onto the fish with their fingers.
Ingredients
- 1 side of salmon (skin on) of about 1 kg, pin-boned
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 50 g dried breadcrumbs or panko
- 40 g butter, melted
- a small bunch of flat-leaf parsley
- a few sprigs of dill
- 1 garlic clove
- grated zest of 1 lemon
- 2 tbsp grated Parmesan (optional)
- salt and black pepper
- 1 lemon, in wedges, to serve
Method
- Heat the oven to 200°C (180°C fan, gas mark 6). Line a large baking tray with baking paper and brush it with a little oil.
- Lay the salmon on the tray, skin-side down. Run your fingers along the flesh to check for any bones you missed and pull them out with tweezers. Pat dry and season lightly.
- Finely chop the parsley, dill and garlic. Mix them with the breadcrumbs, melted butter, lemon zest, Parmesan and a little salt and pepper.
- Brush the top of the salmon with the mustard, then press the crumb mixture evenly over it.
- Bake for 15-20 minutes, until the crust is golden and the salmon flakes easily but is still just translucent in the very centre. Thinner ends cook faster, so check the thickest part.
- Slide the salmon onto a long board or platter and serve with lemon wedges.
Questions
How do I know when salmon is cooked?
Press the thickest part with a fork. If it flakes easily and is opaque almost all the way through, it is done. It keeps cooking for a minute or two after it leaves the oven.
Can I prepare it ahead?
Make the crumb mixture the day before. Brush and top the salmon up to 4 hours ahead and keep it in the fridge, then bake it just before serving.
Is it nice cold?
Yes. Leftover salmon is lovely cold the next day with salad, new potatoes or on rye bread.
You might also like
