< Back

Gremolata crusted Salmon

The Gourmet
Serves: 4
Time: 15 mins


  • 4 salmon fillet
  • Flat-leaf parsley

  • 1 tablespoon of capers

  • zest of 1 lemon
  • 1 clove of mined garlic

  • 1/4 cup of breadcrumbs
  • 3 tablespoons of parmesan cheese

  • 1 teaspoon of mustard of your choice (non-seeded)
  • Olive oil to drizzle

  • Lemon to serve


Preheat oven grill to high and line a baking tray with baking paper.

Mix parsley, capers, lemon zest, garlic, breadcrumbs and parmesan cheese together.

Pat salmon fillets dry with paper towels and place, skin-side-down, on prepared tray.

Spread dijon mustard mixture on top of salmon, dividing equally.

Sprinkle the crumb mixture over the top, packing it on lightly.

Drizzle with a little extra-virgin olive oil.

Place in the oven and cook for 5-6 minutes or until crust is golden and salmon is just cooked through. Be careful not to burn

Serve with potatoes and salad or steamed broccoli or other green vegetables, and a wedge of lemon to squeeze over just before eating.

Shop the recipe