King Salmon with Crispy Lemon & Almond Crumb

Prep time: 15 mins | Cook time: 15 mins
King Salmon with Crispy Lemon and Almond Crumb




  • 1 side of Big Glory Bay King Salmon, skin on, boneless (approx. 1.2 kilograms / 2.7 pounds)

  • 1 ½ cups fresh breadcrumbs (about 3-4 slices of bread, whizzed)

  • 1 lemon, finely grated

  • ¼ cup flaked sliced almonds

  • 1 clove garlic, crushed

  • 3 tablespoons olive oil

To serve

  • 1 bunch vine tomatoes

  • 4 shallots, halved

  • fresh basil leaves

  • olive oil

  • sea salt and cracked pepper


Pre-heat the oven to 200°C / 400°F fan bake.

  1. Place the salmon skin-side down on a large oven tray lined with baking paper.

  2. Combine the breadcrumbs, lemon zest, flaked almonds, and garlic in a bowl. Drizzle in the olive oil and mix well.

  3. Arrange the crumbs down the centre of the salmon.

  4. Place the tomatoes and shallots around the salmon.

  5. Drizzle vegetables with olive oil and season with salt and pepper.

  6. Bake the salmon for 12-15 minutes until just set. The salmon is cooked when it flakes easily at the thickest part. Allow to cool for 5 minutes before transferring to a platter.

  7. Arrange the salmon, vine tomatoes and shallots on a platter and garnish with fresh basil leaves and serve with lemon wedges for squeezing.

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