Crunchy salmon


  • 4 fillets of salmon (about 250 each)
  • 100 g of breadcrumbs
  • 1 spring of parsley
  • 1 sprig of dill
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 lemon peel
  • 50 g of olive oil
  • 1 tsp of white pepper
  • Salt as needed


Put breadcrumbs, rosemary needles, dill, parsley and thyme leaves in a mixer. Pour in the oil, add the lemon peel, salt and white pepper. Mix to a rough consistency.

Remove the skin and  the fish bones of the salmon fillets, put them into a baking tray lined with baking paper, and cover them with breadcrumbs mixture.

After covering the fillets, bake in a preheated ventilated oven at 375° F (190° C) for about 20 minutes. Serve the crunch salmon fillets very hot.

Leave a Reply

Your email address will not be published. Required fields are marked *