A whole side of salmon looks like a centrepiece and takes fifteen minutes of work. The crust does two jobs: it tastes good, and it shields the top of the fish from direct heat so the flesh stays moist. Take it out earlier than feels right, since salmon carries on cooking.
Everything you need
- 1 kg salmon side, skin on
- 1 cup (50 g) panko breadcrumbs
- ½ cup (50 g) parmesan, grated
- ¼ cup (57 g) unsalted butter, melted
- ⅓ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon zest
- 2 garlic cloves, crushed
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 200°C / 400°F. Line a large tray with baking paper and lay the salmon skin side down. Pat the top completely dry and season with the salt.
For this step
- 1 kg salmon side
- 1 tsp fine salt
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Spread the Dijon mustard thinly over the whole surface. This is the glue that holds the crust on, and it doesn't taste mustardy once baked.
For this step
- 2 tbsp Dijon mustard
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Mix the panko, parmesan, herbs, lemon zest, garlic, melted butter and olive oil in a bowl until the crumbs are evenly damp.
For this step
- 1 cup (50 g) panko breadcrumbs
- ½ cup (50 g) parmesan
- ¼ cup (57 g) unsalted butter
- 1 tbsp lemon zest
- 2 garlic cloves
- 1 tbsp olive oil
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Press the crumb mixture firmly onto the mustard in an even layer, pressing down so it sticks rather than sliding off in the oven.
For this step
- 2 tbsp Dijon mustard
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Bake for 16 to 20 minutes depending on thickness. The crust should be golden and the thickest part should flake when nudged with a fork.
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Rest for 5 minutes, then slide a long spatula between the flesh and the skin to lift portions off, leaving the skin behind on the paper.
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Worth knowing
- Salmon is done at 50 to 52°C in the thickest part for medium. It climbs a few degrees while it rests, so pull it early.
- If the crust is pale but the fish is cooked, grill on high for 60 seconds rather than baking longer.
Make it your own
- Swap dill for chopped tarragon, or use a mix of basil and parsley in summer.
- Add 2 tbsp chopped capers to the crumbs for a sharper, more piccata-like flavour.
Storing & freezing
Cover and refrigerate for 2 days. It's excellent cold, flaked into salads. Reheating dries it out, so if you must, do it at 150°C for 8 minutes only.
Frequently asked
How long does a side of salmon take to bake?
About 16 to 20 minutes at 200°C for a 1 kg side. Thin tail ends cook faster, so tuck the tail under itself to even out the thickness.
How many grams is a cup of panko?
About 50 g per US cup, since panko is much lighter and flakier than standard dried breadcrumbs, which run closer to 108 g per cup.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.