My family and friends love this parsley crusted salmon – fresh salmon fillets topped with a creamy parsley crust. It’s quick, easy, delicious & impressive!
For some reason, I had a big bunch of fresh parsley in the fridge. So I thought I’d get some white fish and cook it with a parsley sauce for dinner. A classic! What could possibly go wrong?
The best laid plans
My daughter Kipper and I got to the fish counter in the supermarket. I eyed the cod and haddock fillets. Which to choose…? It turned out that Kipper had other ideas.
“I want pink fish!”
Oh? I thought we’d have haddock, or cod…
“PINK FISH! I WANT PINK FISH!”
Choose your battles
Apparently parenting is knowing which arguments are worth having and which are not. We got the pink fish.
Back to the drawing board
I now had a big bunch of fresh parsley, and some salmon fillets. I did a quick browse of the other items available in the fridge and I came up with the following recipe for parsley crusted salmon. Necessity is the mother of invention, as they say.
This baked salmon with its creamy parsley crust was quite delicious, despite its unplanned beginnings. The butter melted over the fish making it moist and tender, while the creamy, herby topping complemented the flavour of the fish beautifully.
Plus, just look at that gorgeous green colour!
Hot or cold
I ate the last piece of this lovely salmon cold, for lunch, next day. It was so delicious that I will be making this as part of a cold menu in future too! Simply make the (minimal) effort the day before then wow your diners with super-scrummy salmon while you waft around, fresh as a daisy. What’s not to like?
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
Parsley crusted salmon
- 4 salmon fillets
- 1-2 tbsp olive oil
- Handful of fresh curly parsley
- 1 tbsp soft butter
- 1 tbsp cream cheese
- ½ tsp ground black pepper
- Preheat the oven to 180°C (350°F). Line a baking tray with foil and brush lightly with olive oil. Arrange the salmon fillets on the oiled foil.
- Finely chop the parsley, and combine with the butter, cream cheese and black pepper. I did this in the 'mini-chopper' but you could also simply mix vigorously by hand.
- Divide the parsley mixture between the fish fillets and spread as evenly as possible. (I used a butter spreader but also had to squash it on with my fingers quite a bit.)
- Bake the fish in the oven at 180°C (350°F) for 10-12 minutes until it is just cooked.
- Serve hot or cold.
You might also like to try delicious Scandi inspired mustard-dill salmon with lingonberry sauce, baked salmon with a pine nut, orange and rosemary crust, or fabulously moist roasted salmon with beetroot and horseradish topping.