Recipe: Baked Salmon With Parmesan and Parsley Crust

By Guest Chef, Andy Snowling.

This dish is a great little recipe for all the people who are fast moving. It makes a good healthy light lunch or a simple dinner option.


Serves: 6 adults, as a main course

Preparation time: 10 minutes

Cooking time: 20 minutes

Difficulty: 2 out of 5




  • 6 x 150g salmon fillets, skinned
  • sea salt and freshly ground pepper
  • fresh parsley, chopped
  • butter


  • 25g fresh white breadcrumbs
  • 25g parmesan, coarsely grated
  • 2tbsp fresh parsley, chopped
  • grated rind of ½ lemon
  • paprika


  • 75ml white wine
  • 300ml double cream
  • 100g button mushrooms, chopped



  • Season both sides of the salmon fillets and place on greaseproof paper in a baking tray
  • Measure the wine and mushrooms into a pan, and boil on the hob for 1 minute
  • Lift out the mushrooms with a slotted spoon and reduce the wine to about 2tbsp
  • Add the cream, bring to the boil and reduce to a sauce consistency
  • Season with salt and pepper, then return the mushrooms to the sauce and leave to cool completely
  • Spoon a little of the cold mushroom mixture on each salmon fillet, but do not spread to the edge
  • Sprinkle the bread crumbs, parmesan, parsley and lemon rind onto the mushroom mixture and dust with paprika
  • If you are preparing this dish ahead, cover with cling film and leave in the fridge for 24 hours – save the rest of the sauce, to reheat and serve separately
  • Bake for 10-15 minutes on the floor grid shelf of the roasting oven
  • When the salmon is done, it will have changed from translucent to an opaque pink



  • Arrange neatly on plate and finely sprinkle chopped parsley over top