Baked salmon with cranberry and nut crust


  • 1 – 1.2 kg of fresh salmon fillets or a whole side of salmon
  • 1/4 cup of dried cranberries, chopped
  • 1/2 cup of almonds (or slivered almonds if you do not have a good food processor)
  • 1/2 cup of wholegrain bread crumbs *for gluten free use gluten free bread or replace with more almonds or pistachios
  • 1/4 cup of parsley, chopped
  • 2 lemons: zest of 1 lemon, finely grated and 1 cut into wedge
  • Zest of 1 orange, finely grated
  • 1/3 cup of olive oil
  • Salt and pepper, to season


  • Preheat oven to 200 C.
  • Line a large oven tray with baking paper.
  • Put the almonds in a food processor and pulse a few times to break up.
  • In a bowl combine cranberries, almonds, bread crumbs, parsley, and lemon and orange zest together. Stir in 1/2 of the olive oil and season with salt and pepper. Reserve some cranberries and parsley for garnish.
  • Pat the salmon dry and remove remaining bones. Lay the salmon fillets out on the prepared tray with the skin-side-down. Spread the crust mixture evenly over of the fillets, pressing it down gently to help it stick. Drizzle over the rest of the olive oil.
  • Bake for about 15-29 minutes or until salmon is just cooked through and crust is golden. Note: if cooking a whole side of salmon allow 20 – 25 minutes.
  • Remove from the oven and garnish with the leftover cranberries and parsley.
  • Serve with lemon wedges, new potatoes and a summer salad.

Serves 6-8

Extra notes:

  • For a bit more crunch add a small amount of grated Parmesan cheese to the crust mixture
  • The almonds can be swapped out for pistachios or walnuts depending on preference
  • To make nut free replace the almonds with more wholegrain bread crumbs


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