Crumbed Christmas salmon

Every so often, the family asks for something other than turkey for Christmas and with a third of the family non-meat eaters who will eat fish, this recipe of Nici Wickes is the answer.

By Nici Wickes
  • 30 mins cooking
  • Serves 10
  • Print


  • 1.5-2kg side of New Zealand salmon
  • 2 tablespoon mustard
  • 1/2 cup pine nuts
  • 1 1/2 cup fresh white breadcrumbs
  • 1/2 cup parsley, chopped
  • zest of 1 large lemon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/2 cup pomegranate seeds and a small handful of freshly torn parsley, to garnish
  • lemon wedges, to serve


  • 1
    Preheat oven to 150°C. Line an oven tray with baking paper (twisted at the corners to catch any cooking juices) and place the salmon on it. Spread with the mustard.
  • 2
    In a bowl, mix the pine nuts, breadcrumbs, parsley, lemon zest, seasonings and oil. Spoon over the salmon to cover. Bake for approximately 30 minutes.
  • 3
    Transfer the salmon to a large serving platter and gently slide the paper from underneath it. Garnish with pomegranate seeds and parsley. Serve with plenty of lemon wedges.


Boning salmon is very satisfying, I find, and the easiest instrument to do this with is a pair of sterilised pliers. You'll find about 17-20 bones and they're easy to find by running your fingers from the thick end of the fillet.

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