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Lemon-crusted salmon

  • 15 minutes
  • 15 minutes
  • 10-12
Lemon-crusted salmon

Cooking a whole side of salmon might seem daunting, but this simple recipe, loaded with great flavours, is a fabulously easy way to cook salmon with confidence.


  • 1 whole side of salmon
  • 1 lemon, thinly sliced
  • 75 grams butter
  • 4-5 garlic cloves, crushed, peeled and sliced
  • 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
  • ½-1 teaspoon ground black pepper
  • ½ cup fresh breadcrumbs
  • tarragon-cream dressing, see recipe on our website (optional)


  1. Preheat the oven to 220ºC (or 200ºC fan bake). Line a large baking tray with foil or baking paper and grease lightly with a little oil.
  2. Using tweezers, pull the pin bones out of the salmon. These bones run down the centre of the thickest section of the salmon. They need to good tug to be pulled out.
  3. Place the salmon skin-side down on the prepared tray. Fold the thin tail end underneath to make an even thickness through the length of salmon. This is to ensure even cooking.
  4. Place lemon slices down the centre of the fillet, overlapping the slices.
  5. 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. Add the tarragon and black pepper and cook 1 minute. Stir in the breadcrumbs.
  6. Scatter the butter and breadcrumb mixture over the salmon.
  7. Bake in the centre of the preheated oven for 15 minutes. Remove and set aside for 2-3 minutes before serving hot or, alternatively, cover and serve warm with the tarragon-cream dressing.

Cooks Tips

- Depending on size, a whole side of salmon is about 1-1.25kg. - If salmon is not to your youngsters' liking, then try simply baking or pan-frying plain fish fillets. In my home I'm happy to serve up fish fingers with a pile of vegetables or salads to accompany as they are usually seen as a treat and go down as one, too!

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