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Photo of Baked salmon with dukkah crumble by WW

Baked salmon with dukkah crumble

Total Time
45 min
15 min
30 min
Gather the family and savour a long afternoon at the table with this healthy and delicious dish.


Dried breadcrumbs

70 g, (1 cup made from day old bread)


¼ cup(s), (30g)

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Fresh coriander

¼ cup(s), coarsely chopped


1 clove(s), crushed

Olive oil

1 tbs

Fresh lemon rind

2 tsp, finely grated

Lemon juice

2 tbs

Skinless salmon

800 g, boned

99% fat-free, plain or natural yoghurt, unsweetened

200 g

Fresh coriander

¼ cup(s), leaves to serve


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a large baking tray with oil.
  2. Combine the breadcrumbs, dukkah, parsley, chopped coriander, garlic, oil, lemon rind and 1 tablespoon of lemon juice in a medium bowl. Place the salmon, skin-side down, on the prepared tray. Sprinkle the breadcrumb mixture evenly over the top of the fish. Press down gently with your hand. Roast the salmon for 25-30 minutes or until cooked to your liking.
  3. Meanwhile, combine the yoghurt, remaining lemon juice and 2 tablespoons water in a bowl. Transfer the salmon to a large serving platter. Top with the coriander leaves, and serve with the lemon wedges and the yoghurt mixture on the side.


WHOLE FISH VS FILLETS To make this dish with salmon fillets, press the crumble mixture onto 6 x 150g salmon fillets. Bake for 12-15 minutes or until cooked to your liking.