| | Caper and herb crusted salmon
Caper and herb crusted salmon
Caper and herb crusted salmon 4.3-5 9
  • Calories: 1753 kj
  • Fat: 23g
  • Carbohydrates: 1g

How to Make:

  1. Preheat oven to 200°C. Place the breadcrumbs, capers, parsley, dill and lemon rind in a large bowl. Add the butter and stir until well combined.
  2. Line a roasting pan with baking paper. Divide the breadcrumb mixture among salmon and press down firmly. Place, flesh-side down, in the pan. Roast for 20 minutes or until fish flakes easily when tested with a fork.
  3. Divide the salmon among serving plates and serve with lemon wedges.
Time for preparing:
20 min.


  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 1 x 75g btl Sandhurst Baby Capers in Rock Salt, rinsed, drained
  • 1 cup chopped fresh continental parsley
  • 1/2 cup chopped fresh dill
  • 2 tablespoons finely grated lemon rind
  • 50g butter, melted
  • 10 (about 170g each) skinless salmon fillets, pin boned
  • Lemon wedges, to serve