We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Crispy salt and pepper salmon
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Crispy salt and pepper salmon
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
371Kcal
Fat
21gr
Saturates
4gr
Sugars
1gr
Salt
0.7gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 skinless and boneless salmon fillets
- 100g crispy breadcrumbs with sea salt & black pepper (e.g. Barts)
- zest of 1 lemon
- 1 large egg
- oil, for greasing
- garlic mayonnaise, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Tip the crumbs on to a plate and mix with the lemon zest. Crack the egg into a bowl and beat lightly.
-
Dip each piece of salmon first in the egg and then in the breadcrumb mixture, turning the fish and patting the breadcrumbs to make them stick. As they are ready transfer the pieces of coated fish to a lightly oiled shallow-sided baking tray.TipIf you can't get hold of the Bart crispy crumbs, use other ready-made or homemade crumbs and season with freshly ground black pepper and crushed sea salt.
-
Bake the salmon for 20 minutes. Serve with the garlic mayonnaise and our warm lemon, tomato and bean salad.