• 250 g fresh breadcrumbs
  • 5 tbsp hot horseradish
  • 25 g fresh dill, a few sprigs reserved to garnish, the remainder roughly chopped
  • 3 tbsp olive oil, plus extra for greasing
  • 800 g side of salmon, skin on, pin-boned
  • Lemon slices, to serve


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Put the breadcrumbs, horseradish, chopped dill and 3 tablespoons olive oil in a food processor and whizz until well blended.

  2. 2

    Season. Place the salmon, skin-side down, on a lightly oiled baking tray and cover with the breadcrumb mix, using your hands to press it down.

  3. 3

    Bake for 20-25 minutes until the crust is lightly golden and the salmon is just cooked. Transfer to a platter and garnish with lemon slices and dill sprigs.


    Cook's tip: choose your side of salmon at a fresh fish counter and ask the fishmonger to bone it for you.

Nutritional Details

Each serving provides
  • Energy 1373kj 328kcal 16%
  • Fat 15.3g 22%
  • Saturates 2.5g 13%
  • Sugars 2.1g 2%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 909kj/217kcal

Each serving provides

21.6g carbohydrate 2.2g fibre 24.7g protein

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