Salmon with Cranberry & Nut Crust


  • Fresh salmon 1 whole side (about 1.5kg)
  • 1 cup panko breadcrumbs
  • 1/2 cup dried cranberries, chopped medium-course
  • 1/4 cup sliced almonds
  • 1/4 cup pine nuts
  • 1/3 cup flat-leaf parsley, finely chopped
  • 2-3 Tblsn thyme leaves, finely chopped
  • 1 lemon, fine grated zest only
  • 1 orange, fine grated zest only
  • 1/3 cup melted butter
  • Salt & pepper

Garnish to serve

  • 2-3 Tbspn Parsley, chopped
  • 2-3 Tbspn dried cranberries
  • 1-2 small lemon, cut into wedges


  • Preheat oven to 200°. Line a large baking or oven tray with baking paper.
  • In a medium bowl, mix panko breadcrumbs, cranberries, almonds, pine nuts, parsley, thyme and lemon and orange zest together. Stir in melted butter and season with salt and pepper.
  • Pat salmon dry with paper towels and remove any remaining 
pin bones. Place salmon on prepared tray, skin-side-down. Season well with salt and sprinkle crust mixture evenly on top, pressing down gently to adhere. Drizzle over a little more melted butter.
  • Place on a shelf in the middle of the oven, and bake for about 20-25 minutes or until salmon is just cooked through and crust is golden.
  • Garnish with more chopped cranberries and parsley for colour. Serve with lemon wedges

Stolen from Nadia Lim – Xmas 2016

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