Salmon Fillet with a Herb Crust


Salmon Fillet with a Herb Crust

Prep Time ~ 20 mins Cooking Time ~ 20 mins
Approx Cost ~ £11 Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tip ~This recipe can be made 24 hours in advance. Prepare the fish to stage 4, cover and put in the fridge until ready to cook.


15ml/1 tbsp mixed peppercorns

4 salmon fillets with skin, approx. 175g/6oz each

1 orange

75g/3oz shelled walnuts

225g/8oz fresh white breadcrumbs

90ml/6 tbsp mixed chopped herbs, such as parsley, tarragon and chervil

1.25ml/1/4tsp freshly grated nutmeg

75g/3oz butter

salt and pepper

1 egg yolk, beaten


  • Crush the peppercorns finely. Rub the pepper evenly over the skinned side of the fish. Place the fish skin side down in a shallow baking dish.
  • Finely grate the rind of the orange. Roughly chop the walnuts. Mix together the breadcrumbs, herbs, rind, walnuts and nutmeg.
  • Melt the butter in a frying pan and stir in the breadcrumbs mixture. Cook over a medium heat until the butter is absorbed and crumbs are just beginning to brown. Season.
  • Brush the salmon with the beaten egg yolk and coat with the crumb mixture.
  • Cook at 200C, 400F, gas mark 6 for 15-20 minutes or until the salmon is opaque and the crust is golden and crisp.
  • Serve with any juices and extra crumbs.