This garlic bread–crusted salmon is an easy, flavorful centerpiece for family meals—crispy on top and moist inside.
Table of Contents
- Garlic Bread Crusted Salmon Recipe
Salmon is a regular on our menu. To eat less red meat, we try to include a vegetarian day and a fish day each week, and salmon is always a crowd-pleaser. When I spot a side of salmon on special, I usually buy it. Sometimes I portion the fillet, but this time I roasted the whole side.
It would have been lovely to serve it on a platter at the table, but we were still waiting for our new table to arrive—hopefully tomorrow—so for now it’s a delicious dinner wherever we end up eating it.
I wanted a crunchy herb topping but remembered the garlic bread spaghetti hack I tried before: blitzing a garlic baguette into crumbs, frying them briefly and tossing with pasta, chilli and parmesan. The same idea works brilliantly as a crust for salmon.
I pulsed a garlic baguette in the food processor with a little paprika for color, brushed the salmon with olive oil so the crumbs would adhere, and pressed the breadcrumb mixture gently onto the fish. The garlic bread already has butter, salt and garlic, so no extra oil or seasoning is necessary.
Bake the salmon until it is just cooked through and the crust is golden and crispy, then finish with chopped parsley and lemon zest. I served mine with roasted vegetables and couscous; leftovers made a great salad for lunch the next day.
This garlic-bread crumb topping is versatile — it would work on casseroles, mac and cheese with garlic chicken, or as a crisp coating for potato cakes.
Garlic Bread Crusted Salmon
Ingredients
- 1 kg (2.2 lbs) boneless side of salmon
- 2 tbsp olive oil
- 1 garlic baguette (room temperature)
- ½ tsp paprika
- Small bunch parsley, roughly chopped
- Zest of one lemon
Instructions
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Preheat the oven to 170°C / 325°F (fan).
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Place the salmon skin-side down on a large baking tray and brush with the olive oil.
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Put the garlic baguette and paprika into a food processor and pulse until the bread becomes fine breadcrumbs.
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Spoon the breadcrumb mixture over the salmon and press it gently so the crumbs stick to the oiled fish.
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Bake, uncovered, for 25–30 minutes until the salmon is just cooked through and the crust is golden.
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Remove from the oven and scatter with chopped parsley and lemon zest. Serve with roasted vegetables and couscous or potato wedges.
Video
Notes
Nutrition
Carbohydrates: 20g |
Protein: 36g |
Fat: 16g
Nutrition information is automatically calculated and should be used as a guideline only.
This recipe was first published January 2017 and updated December 2025 for housekeeping purposes.
Some links in the original post may be affiliate links, which can provide a small commission at no extra cost to you. Nutritional information is approximate.