Salmon with almond crust and caramelised lemons

November 18, 2011 (Last Updated: January 11, 2019)

Salmon with almond crust and caramelised lemons

Serves: 4 – 6
Cooking Time: 20 mins


  • 250ml (1 cup) fresh breadcrumbs
  • 2 fresh lemons
  • 100g flaked almonds
  • 30ml (2 tbsp) fresh parsley, chopped
  • 1 large egg
  • sea salt and freshly ground black pepper, to taste
  • 500g salmon fillet, deboned
  • olive oil



Preheat the oven to 200°C.


Combine the breadcrumbs, zest of 1 lemon, almonds, parsley, egg and seasoning.


Place the salmon on a greased and lined baking tray, skin-side down. Rub with olive oil and season well.


Sprinkle the crust mixture over the salmon and press down lightly.


Slice 1 lemon thinly and arrange on top then drizzle with a little more oil.


Roast the salmon in the oven until the flesh just turns opaque and begins to flake, and the crust is golden, 8 – 10 minutes. Serve immediately with a squeeze of lemon juice.

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