Cooking a whole salmon fillet is surprisingly easy, and it's fun to serve at the table. This crust is also delicious used on individual portions of salmon.
Ingredients
125g Western Star Chef's Choice Butter
1 clove garlic, crushed
4 cups fresh breadcrumbs
1/2 cup slivered almonds
1 tablespoon thyme leaves
finely grated rind of 2 lemons
salt and freshly ground black pepper, to taste
1.4kg whole fillet Atlantic Salmon, pinboned
lemon wedges and fresh herbs (eg. parsley, mint, chives, dill), for serving if desired
Method
Gently heat butter and garlic in a saucepan until butter has melted. Combine breadcrumbs, almonds, thyme, lemon and pepper in a large bowl and stir in butter
Place the salmon skin side down on a baking paper lined oven tray. Press breadcrumbs over the fish to completely cover
Bake at 220°C for 12-15 minutes or until just cooked. Rest for 10 minutes before scattering with fresh herbs, slicing and serving with lemons
Tips & Hints
Breadcrumb crust can be made a day ahead and refrigerated in an airtight container.
Try serving this salmon with a salad of blanched peas, asparagus, green beans or broad beans with a zesty lemon dressing and scattered with marinated feta.
