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Lemon-Crusted Salmon with Roasted Radishes

Lemon-Crusted Salmon with Roasted Radishes

From Chef Sam Parish

Serves 6-8
Prep: 20 minutes
Cooking: 20 minutes

This is what entertaining is all about. This crust uses a whole cooked lemon to create a sticky lemon coating that hugs the delicate flavour of our King salmon. It’s a beautiful centrepiece for the table and can be prepared ahead of time, needing only 20 minutes in the oven before it’s ready to be served to guests!

Ingredients:

  • 1 lemon, plus extra slices to serve
  • ½ a baguette (150g), cut into pieces
  • 4 sprigs thyme, leaves picked, plus extra to serve
  • 2 tbsp capers
  • Handful of parsley
  • ½ tsp each fine salt and white pepper
  • 100g butter, cut into small cubes
  • 1 bunch radishes, halved with stalks intact
  • 2 tbsp olive oil
  • Salad leaves to serve

Method:

  1. Place lemon in a saucepan and cover with water. Add a lid upside down (this will keep the lemon submerged in the water) and cook for 30-40 minutes or until the lemon has softened completely. Allow to cool in the water. Halve the lemon and discard the seeds.
  2. Place bread in a food processor and pulse until finely chopped. Add boiled lemon, thyme, capers, parsley, salt, and white pepper. Pulse to combine until finely chopped. Add cold butter and pulse again to incorporate.
  3. Line a baking tray with baking paper. Place the salmon on the tray with the skin side in contact with the tray. Spread the crust mixture evenly on top of the salmon, pressing down gently to adhere. Use a knife to create a scale-like pattern over the crust. Chill for at least 20 minutes (can be prepared up to 24 hours ahead).
  4. Preheat oven to 210°C (190°C fan-forced). Add halved radishes to the baking tray around the salmon. Drizzle both the radishes and salmon with olive oil.
  5. Bake in the middle of the oven for 18-20 minutes or until the crust is golden and the salmon is just cooked through. Rest for 10 minutes.
  6. To serve, transfer the salmon to a serving platter with the roasted radishes. Scatter with extra thyme leaves and lemon slices. Serve with fresh salad leaves alongside.

 

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