Tender salmon fillets topped with a golden, garlicky herb crust – on the table in 30 minutes! Fogdog Premium Panko Breadcrumbs give you that perfect crunch without deep frying.
Ingredients (makes 4)
- 4 salmon fillets, skin-on (approx. 180g each)
- 100 g Fogdog Premium Panko Breadcrumbs
- 40 g parmesan, finely grated
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon of lemon zest
- 60 grams butter, melted
- 2 tablespoons dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, cut into wedges, to serve
- 2 tablespoons butter, softened
- 1 tablespoons fresh chives, finely chopped
- ½ teaspoons lemon juice
Method
Preheat & prep: Preheat oven to 200°C (180°C fan). Drizzle with 1 tablespoon of olive oil in a baking tray and spread around. Pat 4 salmon fillets, skin-on (approx. 180g each) dry with paper towels and season with 1 teaspoon of salt and half a teaspoon of black pepper. Place skin-side down on the tray.
Make the panko crust: In a bowl, combine the Fogdog Premium Panko Breadcrumbs, parmesan, garlic cloves, fresh parsley, fresh dill and lemon zest. Pour in 60 grams of melted butter and mix until the crumbs are evenly coated and clumping slightly – this is what gives you that beautiful golden crust in the oven.
Top the salmon: Brush the top of each salmon fillet with dijon mustard – this helps the crust stick and adds a gentle tang. Divide the panko mixture evenly over each fillet and press down lightly to adhere.
Bake for 12–14 minutes until the crust is deep golden and the salmon flakes easily with a fork. For a thicker crust colour, switch the grill/broiler on for the final 2 minutes – keep a close eye on it.
Make the herb butter: While the salmon bakes, mash together 2 tablespoons of softened butter, the fresh chives, and half a teaspoon of lemon juice, until combined. Roll into a small log in cling wrap and refrigerate until needed.
Serve: Place a slice of herb butter on each hot fillet straight from the oven and let it melt over the crust. Serve immediately with 1 lemon, cut into wedges, to serve on the side.
Serve with your choice of fresh or cooked veg. We loved it with a simple salad of shaved fennel, grated carrot, peas and parsley.
