Here’s one of my favorite weeknight meals, featuring baked crusted salmon which is the recipe I’d like to share with you today. The majority of the work in creating this dish is in making the crust, once that’s done, all you need to do is layer the ingredients and bake.
I really enjoy baked crusted salmon because of the combination between the succulent fish flakes and the crunch of the crust on top, which is a combination of breadcrumbs, toasted sesame seeds, mustard seeds, thyme and lemon zest, it’s so satisfying.
As I mentioned, baked crusted salmon is a great weeknight dish as it can be made in under 30 minutes, and if you do as I did, and just add vegetables, your meal will be light enough to avoid rendering you food fatigued. Food blogging requires a lot of time spent testing recipes, writing up recipes, and a whole host of other tasks, so it’s important that my evening meals provide sustenance and allow me to get on with what I need to do, rather than the alternative where I find myself on the sofa dozing off in front of the TV. That’s an indulgence I save for Friday nights – whenever I’m home.
You can also serve baked crusted salmon to a crowd. Just triple the ingredients for a 3.5 lb whole side fillet of salmon and you will have a wonderful and impressive looking main course which is sure to wow your family and friends.
If you’re wondering how I prepared the okra featured alongside the baked crusted salmon, click here for the recipe. Baked crusted salmon and roasted okra is a great meal and I’m sure you will enjoy it.
- 3 cups breadcrumbs
- 1 tsp mustard seeds
- 1/2 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 3 tbsp toasted sesame seeds
- 1 tbsp fresh thyme (minced)
- 1 tbsp lemon zest
- 3 tsp butter
- 1 egg (beaten)
- 2 tbsp wholegrain mustard
- 1 tbsp mayonnaise
- 2 6oz salmon fillets
- Large bowl
- Sauté pan/Skillet/Fry pan
- Baking tray
- Combine breadcrumbs, mustard seeds, salt, pepper, sesame seeds, thyme and lemon zest in a bowl and set aside.
- Heat butter in pan until almost melted, then tip in combined ingredients.
- Sauté until ingredients are light brown and your breadcrumb mixture has a light crunch to it, then remove from heat and set aside to cool.
- Place mustard and mayo in a bowl and mix together.
- Place salmon fillets on baking tray, skin side down, and spread mustard and mayo mixture on the top.
- Once breadcrumb mixture has cooled, add egg and combine.
- Spoon breadcrumb mixture on top of salmon fillets pressing down a little to ensure it adheres to the mustard and mayo.
- Place salmon into a preheated oven at 350 and cook for approx. 15 minutes, dependent upon desired temperature.