Salmon with Lemons and Mint

    30 minutes

    Salmon is beautiful with lemon and mint. This dish has the lemon soaked salmon gently fried before being finished in the oven with a mint and crumb topping.

    7 people made this

    Serves: 4 

    • 750g salmon filet with skin
    • 1 lemon, zested and juiced
    • 1 slice multi-grain bread
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 6 garlic cloves, peeled
    • 1 small handful fresh mint
    • 2 tablespoons extra virgin olive oil
    • 1 pinch cayenne pepper, to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Turn with a spatula and place in an ovenproof dish with the skin down. Spread the bread mix over the salmon and press down lightly.
    2. Cook for 15-20 minutes until the fish breaks easily with a fork and the crust is brown. If the filets are thick they will need a little longer. Then lay a piece of foil over them so that they don't burn.
    3. Preheat oven to 200 degrees C.
    4. Drizzle the fish with the lemon juice.
    5. Finely blend the multi-grain bread, salt, pepper, garlic and lemon zest in a food processor (or you can also cut everything by hand but it has to be very finely diced).
    6. Heat olive oil in a frypan and fry the salmon with the skin facing upwards for 3-5 minutes over a medium-high heat.

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    This was delicious I will definitely do it again. Even my fussy 4 year old ate all her salmon without any arguments. I did add 1tbs of grated Parmesan to the bread mixture.  -  10 May 2014