Baked salmon with mediterranean herbs

Baked salmon with mediterranean herbs

An idea for a quick and healthy lunch? Try these baked salmon fillets with a crunchy breadcrumb crust and herbs. Accompanied by a plate of baked vegetables it will be even better!

When I have little time to cook but want to satisfy myself with a delicious fish recipe, salmon in a crust springs to mind. It is made with just a few simple ingredients that create a carousel of aromas and flavours. I secretly stole the recipe from an amazing lady in the kitchen: she prepared this delicacy for me together with a huge portion of roasted potatoes and I was deeply impressed, from then on I couldn’t do without it. Curious to find out what I’m talking about? Trust me that despite the many turns of phrase it tastes much better!

How to recognize fresh fish

Often when I go shopping I find myself in front of the fish counter, surrounded by those little eyes that seem to stare at me, undecided about what is best to choose. But above all, the question arises: will it really be fresh?

Having got used to having to satisfy a bit of everyone in my family and in particular the countless requests of my father, who doesn’t even want to taste the fish unless it has just been caught, I have learnt to recognise certain details that prove the actual freshness of the fish.

  1. First of all, if the fish is really fresh, its eyes are bright and shiny, whereas they are misty and pale if it is not.
  2. Another clue is the firmness of the flesh. If the fish is left in the ice for a long time, it becomes cold and soft to the touch.
  3. Finally, look at the red colour of the gills. The gills may have been coloured with blood, so touch them with a finger and bring them to your nose: the smell will tell you.

I hope I have been helpful to people like me who have to deal with a pain in the neck in the family… but let’s face it, what would we do without him?

Baked salmon with mediterranean herbs

As side dish I recommend my baked mashed potatoes, which are also crispy and very tasty: a combination of land and sea.
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 4 salmon fillets without skin
  • 100 g breadcrumbs
  • parsley
  • rosemary
  • thyme
  • Zest of 1 lemon
  • salt and pepper
  • 8 tbsp olive oil


  • First, cut the salmon slice into 4 fillets and remove the skin from each one.
  • Preheat the oven to 180°C (356°F). Then in a bowl mix the breadcrumbs together with the chopped herbs: so add the parsley, rosemary, thyme and the zest of one lemon. As you can see, I have not specified a precise dose, because it varies according to each person's taste. I put about 1 tablespoon of each chopped herb. Add salt and pepper.
  • Finally, add 8 tablespoons of olive oil.
  • Place the fillets in an ovenproof dish and cover them with the breadcrumb and spice mixture, pressing it down with your hands so that it adheres well to the surface of the salmon.
  • Finally, bake in a preheated oven for 20 minutes. Once ready they will be very tender inside but definitely crispy outside.
As side dish I recommend my smashed roasted potatoes, which are also crispy and very tasty: a combination of land and sea.






Vernaccia di San Gimignano “Crete Nere”
I migliori bianchi di San Gimignano sono uno dei segreti dei vini italiani

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