Salmon Fillet with Lemon-Pepper Crust
Ingredients (for 2 servings):
- 2 salmon fillets (about 180–200 g each, with skin)
- 2 slices of toast bread or panko (about 50 g, for the crust)
- 40 g butter (softened)
1–2 tsp "Geiler Scheizzz – Die Zitrus Bitch" by Rock'n'Rubs - 1 small clove of garlic (finely chopped)
- 2 tbsp freshly chopped herbs (e.g., parsley, dill, or chervil)
- Optional: a splash of lemon juice
Preparation
Step-by-step instructions
- 1
Mix the crust
Finely grind the toast or panko in a blender (or crumble by hand). Mix with butter, garlic, Geiler Scheizzz – Die Zitrus Bitch, and the herbs to form a spreadable mixture. Add a little lemon juice to taste.
- 2
Prepare the salmon
Preheat the oven to 200°C top and bottom heat. Rinse the salmon fillets briefly, pat dry, season lightly with salt, and place them skin-side down on a baking sheet lined with parchment paper.
- 3
Apply the crust
Spread the lemon-pepper mixture evenly over the fillets and press down gently.
- 4
Baking
Bake on the middle rack for about 12–15 minutes (depending on thickness). The crust should be golden brown & crispy, while the salmon stays juicy inside. ***Pro tip: For perfectly tender, slightly translucent salmon, aim for a core temperature of about 52–54 °C.
- 5
Finish & Serve
Remove from the oven, let rest briefly, and serve with your choice of sides.
***Tip: For an extra crispy crust, turn on the oven grill for the last 2 minutes.
TIP: Side dish ideas
- Baked potatoes or lemon risotto
- Grilled vegetables (e.g., green asparagus, zucchini, fennel)
- Light salad with lemon vinaigrette