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Baked salmon with honey mustard and parsley crust

Name: Baked salmon with parsley crust recipe
Yield: 6
Ingredients: 50.00 ml Dijon mustard; 40.00 ml honey; 2 tsp Kewpie mayonnaise; 1 lemon, sliced, plus lemon halves, to serve; 1.2kg side salmon, skin on, pin-boned; 4 (800g total) small fennel bulbs, trimmed, cut into wedges; 20.00 ml lemon-infused extra virgin olive oil; Baby red vein sorrel leaves, to serve; 60g butter, chopped; 40.00 ml finely chopped flat-leaf parsley, plus extra sprigs, to serve; 40.00 ml finely grated lemon zest; 140g breadcrumbs

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Baked salmon with honey, mustard and parsley crust

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by Dominic Smith

Aug 29, 2024

This easy baked salmon recipe is the perfect main to serve the whole table, whether you're looking for a quick midweek dinner or an impressive lunch on the weekend. Ready in under 40 minutes, this fast salmon recipe pairs vibrant flavours of honey, mustard and lemon with the delicate and flaky fish, topped with a crispy parsley sourdough crust from your leftover loaf. Fragrant, light and easy to make, this baked salmon recipe is sure to be your next go-to.

2 1/2 tbs Dijon mustard
2 tbs honey
2 tsp Kewpie mayonnaise
1 lemon, sliced, plus lemon halves, to serve
1.2kg side salmon, skin on, pin-boned
4 (800g total) small fennel bulbs, trimmed, cut into wedges
1 tbs lemon-infused extra virgin olive oil
Baby red vein sorrel leaves, to serve

Parsley crust

60g butter, chopped
2 tbs finely chopped flat-leaf parsley, plus extra sprigs, to serve
2 tbs finely grated lemon zest
2 cups (140g) finely ground stale sourdough breadcrumbs

Method

1.

Preheat oven to 250°C/230°C fan-forced.
2.

Place mustard, honey and mayonnaise in a small bowl and mix to combine. Set aside.
3.

Lay lemon slices in the middle of a large baking tray and top with salmon. Scatter fennel wedges around salmon. Drizzle with oil and season to taste. Spread half the mustard mixture over salmon and season to taste. Bake for 15-20 minutes, until salmon is medium, or cook to your liking. Rest for 10 minutes before serving.
4.

Meanwhile, for the parsley crust, heat a medium frypan over high heat. Add the butter and, when it begins to foam, add remaining ingredients and cook, tossing frequently, for 3-4 minutes, until golden. Season to taste. Drain on paper towel.
5.

Evenly scatter salmon with parsley crust, drizzle over remaining mustard mixture, then scatter with sorrel leaves. Serve with lemon halves.

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Recipe Notes

Ask your fishmonger to pin-bone your side of salmon, or alternatively, you can use smaller individual portions of salmon or your favourite firm fish. Just adjust the cooking time accordingly.