95min 4 ppl
Persillade-Crusted Salmon Cutlets
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 5 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 42g
Carbs 14g
Fats 31g
About this dish
Thick salmon cutlets are seared hard on one side, then finished in the oven beneath a crust of herbed breadcrumbs bound with anchovy butter — the anchovy dissolves invisibly but drives an umami depth that sets this apart from any ordinary breadcrumbed fish.
Allergy Info
Dairy, Gluten, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesfinely minced2 whole
- Flat-leaf parsley leavesfinely chopped30 g
- Lemon zestfinely grated1 tsp
- Fresh lemon juice2 tsp
- Lemoncut into wedges, to serve1 whole
- Flat-leaf parsley leavesto serve small handful
Fish & Seafood
- Salmon cutlets (bone-in cross-section steaks)200g each, about 3cm thick4 whole
Dairy & Eggs
- Unsalted buttersoftened40 g
- Gruyèrefinely grated25 g
Tins & Jars
- Anchovy fillets in oildrained3 whole
Dried Goods
- Day-old sourdough or white breadcrusts removed80 g
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Neutral oilsuch as grapeseed2 tbsp
- Dijon mustard1 tbsp
Utensils
- Food processor
- Ovenproof skillet
- Meat thermometer
Method
1
Tear the bread into a food processor and pulse to fine, even crumbs. Transfer to a bowl. Add the softened butter, anchovy fillets, garlic, parsley, Dijon mustard, lemon zest, and lemon juice to the food processor and blitz to a smooth green paste. Fold the paste thoroughly into the breadcrumbs along with the grated Gruyère until the mixture clumps when pressed. Season lightly with black pepper.
Approx. 8 minutes
2
Pat the salmon cutlets completely dry with kitchen paper. Season all surfaces with the sea salt and black pepper. Press an even 1cm layer of the persillade crust firmly onto the top flat face of each cutlet only, compacting it so it adheres.
Approx. 5 minutes
3
Preheat the oven to 200°C (180°C fan / 400°F). Place a large ovenproof skillet over high heat for 2 minutes until smoking. Add the oil, then lay the cutlets crust-side up into the pan and sear the undersides for 2 minutes until deep golden — do not move them.
Approx. 4 minutes
4
Transfer the skillet directly to the oven and roast for 12–14 minutes until the crust is golden-brown and crisp and the salmon reaches an internal temperature of 63°C on a meat thermometer inserted at the thickest point away from the bone.
Approx. 13 minutes
5
Rest the cutlets in the pan for 3 minutes, then plate and garnish with fresh parsley leaves and lemon wedges for squeezing at the table.
Approx. 3 minutes
