Baked crusted salmon

Baked Salmon with mozzarella and sundried tomato crust

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Course Main Course
Cuisine fish, Irish
Servings 4


  • 1 onion sliced, optional
  • 2 carrots sliced, optional
  • 4 salmon fillets (120-150g each), skin removed
  • 100 g bread crumb
  • 1 lemon zest and juice
  • 50 g sundried tomato chopped
  • 50 g mozzarella balls or grated cheese
  • 2 tbsp basil leaves
  • 2 tbsp olive oil
  • salt and freshly ground pepper
  • 200 g basmati rice to serve optional


  • Preheat oven to 200˚C. Season both sides of salmon fillets with salt and pepper.
  • Place the salmon on a baking tray lined with onions and carrots thinly sliced on the base.
  • Place the rice in a saucepan and cook as per package instruction. Keep aside warm.
  • In the meantime, in a bowl, combine the breadcrumb, sundried tomato, mozzarella balls, lemon zest and juice, basil leaves. Toss to combine the flavours and season well
  • Scatter the crumb mixture over the fish and drizzle with some oil.
  • Place in the oven and bake for 15 minutes or until the fish is fully cooked to your liking and the crumb mixture is coloured and crunchy.
  • Serve immediately with some rice or some salad leave. Enjoy this dish hot, warm or at room temperature!
  • Add some mayonnaise, avocado and some tomato relish for an ideal next day lunch.
Keyword baked, fish, Kevin Dundon, seafood

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