Herb and Nut crusted Salmon

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A herb and nut topping for salmon

Preparation time: 20 mins
Cooking time: 15 mins

Serves: 4


5 oz bread
2 oz walnuts, roughly chopped
3 tbsp fresh parsley
3 tbsp fresh chives
Generous pinch of nutmeg
3 oz butter
4 salmon fillets
1 tbsp peppercorns or 1 tsp ground black pepper
1 egg yolk beaten


Preheat oven to 200 C
Make breadcrumbs from bread. Mix with the walnuts, herbs and nutmeg (I don’t often use the nutmeg but do sometimes put rosemary or dill instead!). Melt the butter. Stir in the crumb mixture and cook until butter is absorbed and the crumbs are beginning to brown (my shortcut is just mix melted butter with mixture). Set aside to cool slightly.

Rub the salmon flesh with the ground pepper. Put skin side down on a baking tray.

Brush the top of the salmon with the beaten egg yolk (I don’t bother with this) and press on the crumb mixture.

Bake for 15 – 20 mins until the fish is opaque and the crumbs are crisp.

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