How To Make Lemon Crusted Salmon

Pat salmon dry with paper towel. Pop the lemon wedges in the tin and bake for 8 10 mins until the salmon is cooked and the crumb is golden and crunchy. Add the melted butter and stir until crumbly.

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Fold the thin tail end underneath to make an even thickness through the length of salmon.

How to make lemon crusted salmon. Heat the butter and garlic in a small frying pan or saucepan and cook over a moderate heat for 4 5 minutes until very fragrant. Bake in the oven until cooked through. Amp up your midweek menu with delicious salmon coated in a crunchy lemon and herb crumb.

Brush with 1 tablespoon of the butter. 1 3 cup 80ml olive oil. Timing will depend on thickness of fillet mine was 4 5cm thick and took 15mins see note 3.

Add the oil and combine. Step 3 when the potatoes are cooked drain in a colander and crush lightly. Arrange salmon on the prepared baking sheet and brush with melted butter.

Spray shallow baking pan with cooking spray. Take salmon out of the fridge to bring to room temperature. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet.

Slice the lemon thinly and place down the centre of the fillet overlapping the slices. Place fillet skin side down on a lined baking tray and press breadcrumb mixture evenly on top of each fillet. In a dry bowl stir together the remaining parmesan cheese 1 2 cup 113 g parsley and dill.

Preheat oven to 200 c 390 f 180 c fan. Place salmon skin side down in pan. Plate it up with buttered veggies and creamy cheddar mash for a winning combination.