I love baked salmon with a lemon and herb crumb topping. It is the simplest and most delicious way to cook this fish with minimal hands-on prep time. While it bakes to a crunchy deliciousness in the oven you can get busy making a few sides. I have used Hellmann’s mayonnaise to coat the fish giving it juiciness and flavour as well as helping the crumbs stick to the top.

Easy baked salmon with a lemon & herb crumb

This is the perfect weeknight supper recipe as the whole thing comes together in 30 minutes.

To add another punchy flavour element, I made a lemony horseradish sauce to dollop on the fish at the end too. It’s so easy when you have fantastic ingredients like Hellmann’s mayonnaise on hand. I also love Hellmann’s Light, which has all the taste just fewer calories so choose which you prefer.

A few sides to enjoy with this baked salmon with a herb crumb:

Boiled new potatoes with butter and a crisp green salad would be perfect with this dish, otherwise steamed asparagus or tender stem broccoli.

My best roast potatoes

Roasted smashed new potatoes with Parmesan

Warm salad with broccoli & new potatoes (keep the egg off)

New potato salad with fennel & raddish

Fennel & raddish salad with lemon & olive oil

I made a video to show you how easy peasy it all is.

You might like thesse salmon recipes:

Creamy Tuscan salmon with sun-dried tomatoes

Creamy salmon pasta with spinach & capers

Vietnamese caramel salmon in the Instant Pot

Miso salmon & cucumber salad

Herb and fennel-crusted salmon with garlic-roasted sweet potatoes

Salmon poached in lapsang souchong tea with ginger, lemon & honey

Salmon poke

*I used mainly basil, a little parsley and a dash of thyme and it was really nice. In the past I’ve used parsley and thyme, so you can decide what herbs you like here.

Recipe – Baked salmon with a lemon & herb crumb – serves 2

Prep Time:6

Cook Time:15

Ingredients

Salmon

550 – 600 grams salmon one or 2 centre cut pieces
3 Tbsp Hellmann’s mayonnaise
½ cup Asian panko crumbs
¼ cup flat herbs such as basil, parsley finely chopped (2 Tbsp)
1/2 tsp chopped thyme leaves optional
Zest from half a lemon
1/2 tsp dried chilli flakes optional
Sea salt & black pepper
Lemon wedges to serve

Lemony horseradish sauce

¼ cup Hellmann’s mayonnaise
2 tsp freshly squeezed lemon juice
1 tsp creamed horseradish
salt and black pepper
Preheat the oven to 200C.

Instructions

Pin bone the salmon and place it on a baking tray lined with non-stick baking paper skin side down. Coat the mayonnaise evenly over the top of the fish.
Mix all the crumb ingredients together and using your fingers thoroughly mix together so the herbs, spices, and lemon zest totally mixes in with the crumbs. Spread evenly over the salmon and bake for 15 – 20 minutes (depending on how thick the fish is) at 200C and until the crust is golden brown and the salmon just cooked through.
To make the sauce, mix all the ingredients together, season to taste and serve on the side.