Lemon Crusted Salmon

3:10 pm on 10 December 2010

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

Preparation time 15 minutes
Cooking time 15 minutes
Serves 10-12


  • 1 whole side salmon
  • 1 lemon
  • 75 grams butter
  • 4-5 cloves garlic, crushed, peeled and sliced
  • 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
  • ½-1 teaspoon ground black pepper
  • ½ cup fresh breadcrumbs


Preheat the oven to 220ºC or 200ºC fan bake.  Line a large baking tray with foil or baking paper.

Using tweezers, pull out the pin bones. These bones run down the centre length of the thickest section of the salmon.  They need a good tug to be pulled out.

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.

Slice the lemon thinly and place down the centre of the fillet, overlapping the slices.

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.

Scatter the butter and breadcrumb mixture over the salmon.

Bake in the middle 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.

Allyson's tip

- Depending on size, a whole side of salmon is about 1-1.25kg.

From Afternoons with Jesse Mulligan

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