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Herb-crusted side of salmon

Herb-crusted side of salmon

Total Time
40 min
15 min
25 min
Looking for an impressive centrepiece for a special occasion? This herby whole roasted side of salmon looks fantastic and tastes just as good.


Skinless salmon

1000 g, 1 x 1kg side of salmon


1 tbs

Orange rind

1 tbs, from 1 orange

Fresh lemon rind

2 tsp, from 1 lemon

Ciabatta bread

80 g, roughly torn

Green shallot(s)

2 individual, chopped


1 clove(s), chopped

Fresh flat-leaf parsley

½ cup(s), leaves

Fresh dill

¼ cup(s), sprigs, plus extra to serve

Capers, rinsed, drained

1 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a large shallow-sided baking tray with baking paper. Place salmon on prepared tray.
  2. Finely grate rind from lemon and half the orange, then cut lemon and orange into wedges. Place lemon and orange rind in a small bowl. Stir in honey and 1 teaspoon warm water. Rub mixture over the top of salmon.
  3. Pulse ciabatta, shallots, garlic, parsley and dill in a food processor to form coarse crumbs. Transfer mixture to a bowl, stir in capers and season with salt and pepper. Gently press the mixture evenly over top of salmon to form a crust. Lightly spray with oil. Arrange lemon and orange wedges around salmon.
  4. Bake for 20-25 minutes, until crust is crisp and salmon is cooked to your liking. Carefully transfer salmon to a large serving platter. Scatter over extra dill and serve with the roasted lemon and orange wedges for squeezing over.