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Mediterranean Salmon with a Panko Crust-serves 4

This recipe came about because I kept making the same salmon teriyaki nearly every week. Don't get me wrong, my family love it but I was bored of cooking it!


600-700g salmon, skin on ( one large piece)

1 tbsp garlic paste

1 tbsp dried oregano

5 tbsp panko breadcrumbs

Juice of a lemon

Sea Salt

Rapeseed oil


  • Line a baking dish with baking parchment and place the salmon on it, skin side down.

  • Spread the garlic paste over the fish with the back of a spoon.

  • Pour over the lemon juice.

  • In a bowl, combine the breadcrumbs, salt and oregano.

  • Spread the mixture over the fish and press down well.

  • Drizzle with a little rapeseed oil.

  • Set the fish aside and pre-heat the oven to 180C.

  • When the oven has reached the correct temperature, place the fish in it to bake for 25-30 mins, until the top is beginning to go golden brown.

  • Take the fish out and serve immediately.

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