Description
A delightful baked salmon fillet topped with a crunchy crust of panko breadcrumbs, thyme, sumac, and lemon zest, garnished with crushed pistachios, fresh parsley, and tart pickled cranberries. Perfectly cooked in the oven to achieve a golden crust and tender, flavorful fish, this dish combines sweet, tangy, and savory elements for a sophisticated and healthy meal.
Ingredients
Scale
Pickled Cranberries
- 300ml cider vinegar
- 300g caster sugar
- 340g fresh cranberries
- ½ tsp whole cloves
- ½ tsp juniper berries
Salmon and Crust
- 75g panko breadcrumbs
- ½ tbsp dried thyme
- 2 tbsp sumac
- 1 lemon, zested
- 5 tbsp olive oil, plus extra for drizzling
- 1kg salmon fillet, pin-boned
Garnish
- 60g pistachios, crushed
- ½ small bunch of parsley, chopped
Instructions
- Prepare Pickled Cranberries: In a pan, combine 300ml cider vinegar and 300g caster sugar over medium heat and bring to a boil. Stir in 340g fresh cranberries, ½ tsp whole cloves, and ½ tsp juniper berries, then boil for 4 minutes. Transfer to a sterilized 1-litre jar or two smaller jars, seal tightly, and let cool before refrigerating for at least one week to develop flavor.
- Toast Breadcrumbs: Heat a dry frying pan over medium heat. Toast 75g panko breadcrumbs for 2-3 minutes until golden and fragrant. Remove from heat and cool on a plate.
- Make Crust Mixture: In a mixing bowl, combine the cooled toasted breadcrumbs with ½ tbsp dried thyme, 2 tbsp sumac, zest of 1 lemon, and a pinch of seasoning. Drizzle with 5 tbsp olive oil and mix thoroughly to create a moist crumb crust.
- Prepare Salmon for Baking: Preheat the oven to 200°C (180°C fan)/gas mark 6. Line a baking tray with parchment paper. Place the 1kg pin-boned salmon fillet skin-side down on the tray. Evenly spread the breadcrumb crust over the salmon without pressing down firmly. Drizzle a little extra olive oil over the crust.
- Bake the Salmon: Bake in the preheated oven for 20-25 minutes until the crust is golden and the salmon is just cooked through but still moist.
- Garnish and Serve: Transfer the baked salmon to a serving platter. Sprinkle with 60g crushed pistachios, drained pickled cranberries, and chopped parsley. Serve alongside buttered greens and roast new potatoes for a complete meal.
Notes
- Prepare the pickled cranberries at least a week in advance for optimal flavor.
- Leftover salmon works great in a healthy salad with mixed grains, purple sprouting broccoli, watercress, and seeds, dressed with olive oil and lemon juice.
- You can ask your fishmonger to pin-bone the salmon if preferred.
- Keep an eye on the salmon while baking to avoid overcooking and maintain juiciness.
- Prep Time: 15 mins (excluding pickling time)
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: baked salmon, pickled cranberries, pistachios, breadcrumb crust, thyme, sumac, healthy seafood recipe, oven baked fish
