Crumbed Christmas salmon recipe

30 mins cooking | Serves 10



  • 1.5-2kg side of New Zealand salmon
  • 2 tablespoon mustard
  • ½ cup pine nuts
  • 1½ cups fresh white breadcrumbs
  • ½ cup parsley, chopped
  • zest of 1 large lemon
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • ½ cup pomegranate seeds and a
  • small handful of freshly torn parsley, to garnish
  • lemon wedges, to serve


  1. Preheat oven to 150°C. Line an oven tray with baking paper (twisted at the corners to catch any cooking juices) and place the salmon on it. Spread with the mustard.
  2. In a bowl, mix the pine nuts, breadcrumbs, parsley, lemon zest, seasonings and oil. Spoon over the salmon to cover. Bake for approximately 30 minutes.
  3. Transfer the salmon to a large serving platter and gently slide out the paper from underneath.
  4. Garnish with pomegranate seeds and parsley. Serve with plenty of lemon wedges.


  • The easiest instrument with which to bone salmon is a pair of sterilised pliers. You’ll find about 17 to 20 bones and they’re easy to locate by running your fingers from the thick end of the fillet.

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