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Wild Alaska Salmon with Feta, lemon and Spring Onion Crust

4.7/5 rating (3 votes)
  • Serves: 4
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Wild Alaska Salmon with Feta, lemon and Spring Onion Crust


  • 3 tbsp olive oil
  • 1 small red onion, finely sliced
  • 40g white bread, made into large breadcrumbs
  • 1 tbsp chopped coriander
  • zest and juice of one lemon
  • 50g feta cheese, crumbled
  • 4 X 150g wild Alaska salmon fillets, skin on
  • salt and black pepper

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  • Heat 2 tbsp of olive oil in a heavy-based saucepan and fry the onion until it begins to brown. Add breadcrumbs and continue to cook until golden brown
  • Stir in the coriander and lemon zest, add a pinch of black pepper and then gently stir in the feta cheese
  • Season the salmon and cook skin side down in 1 tbsp oil in a separate frying pan for 2-3 minutes a side until firm and cooked through
  • Stir the lemon juice through the breadcrumbs
  • Plate the salmon and spoon over plenty of breadcrumbs, serve with a leafy green salad or fresh green vegetables

Phil's Tips

Make sure that you serve the salmon as soon as the lemon juice is added to the breadcrumbs to prevent them from going soggy

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