Crunchy Topped Salmon

Delicious, healthy and easy to make, this salmon recipe is perfect for entertaining friends and family. Homemade pesto is so much better than store-bought alternatives, and it keeps for a few days in the fridge so you can make a big batch to use later in the week.

Cooking Time 15-20 minutes
Bake Bake
Serves Serves 2


  • One salmon fillet per person
  • 50g parmesan, grated
  • 2 garlic cloves, crushed
  • 80g fresh basil
  • 75g pine nuts
  • 125ml hillfarm rapeseed oil
  • Handful of breadcrumbs
  • Handful of finely grated cheddar cheese
  • Salt and pepper, to taste


  1. Preheat the oven to 200°C.
  2. To make the pesto, place the parmesan and garlic into a food processor and blend.
  3. Add the basil and blend until chopped.
  4. Add the pine nuts and seasoning, and gradually blend in the rapeseed oil to form a smooth paste.
  5. Cover the top of each salmon fillet with a generous spoonful of pesto.
  6. Mix together the breadcrumbs and cheddar, then pat on top of the pesto.
  7. Place each salmon portion onto a baking tray, greased with Hillfarm rapeseed oil
  8. Bake in the oven for 15-20 minutes, until the breadcrumbs are golden brown

One thought on “Crunchy Topped Salmon”

  1. made this last night, most delicious, thank you! I used Panko breadcrumbs as had plenty in stock. Have also frozen the remainder of the Basil pesto in ice cube tray, and then in freezer bag. will be on our menu often!

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