Crunchy salmon



Crunchy salmon

Sometimes it only takes a few moves to turn a simple ingredient into an impressive dish... and crunchy salmon is proof! All you have to do is get some good quality fresh fish fillets, season them with a fragrant herb-scented breading and bake them in the oven: the crunchy salmon will be cooked and golden to perfection. Accompany it with a light seasonal side dish, such as cress or chicory, within 30 minutes you can present a main course with seafood that will make you want to lick your lips!


Salmon fillets 2.2 lbs (1 kg) - (4 x 9 oz (250 g) each)
Bread ¾ cup (100 g)
Parsley 1 sprig
Dill 1 sprig
Thyme 2 sprigs
Rosemary 2 sprigs
Lemon peel 1
Extra virgin olive oil 3 ½ tbsp (50 g)
Ground white pepper 1 tsp
Fine salt to taste

How to prepare Crunchy salmon

To make the crunchy salmon, first prepare the breadcrumbs: cut the bread into pieces and put it in a mixer 1, then add the dill 2 and thyme leaves 3,

rosemary 4 and parsley 5. Pour in the oil 6,

then add the lemon zest 7, salt and white pepper 8. Blend to a coarse consistency 9.

Now prepare the salmon fillets: remove the skin with a thin-bladed knife 10 and remove the bones with the help of kitchen pliers 11, then transfer the fillets to a drip pan lined with baking paper, and cover them with breadcrumbs, ensuring they stick well with your hands 12.

After covering the fillets evenly 13, bake in a preheated ventilated oven at 375° F (190° C) for about 20 minutes. After the cooking time has elapsed, take out of the oven 14 and serve your crunchy salmon very hot 15!


Crunchy salmon can be stored in the refrigerator in an airtight container for 2-3 days at most.


If you want to make your salmon even crunchier, you can add sesame or poppy seeds to the breadcrumbs!