Ingredients

Method

• 4 x 180 g salmon fillets, skin on or of
For the dredge:
• 1 egg
• 2 tsp dijon mustard
For the double crunch crumb:
• ½ cup (30 g) panko breadcrumbs
• 3 tbsp finely grated parmesan
• 4 tbsp extra-virgin olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme, crushed with fingers to make it finer
• ½ tsp cooking salt
• ¼ tsp black pepper
For the hot honey:
• ½ cup (175 g) honey
• 2 tbsp sriracha
• ¼ tsp dried chilli flakes
• 1 garlic clove, finely grated or crushed using a garlic crusher
To garnish (optional)
• Pinch of fresh thyme leaves

Method

Ingredients

1. Preheat the oven to 200°C (180°C fan-forced).

2. Preparation – Whisk the dredge ingredients together in a bowl. Mix the crumb ingredients together in a separate bowl.

3. Double crunch – Dip the salmon into the dredge to coat the top and sides of the fish – not the underside. Place the salmon on a baking tray lined with baking paper. Sprinkle/press the crumb onto the surface and sides of the salmon (most on the top). Use it all so you get a nice thick layer of double crunch!

4. Bake – Bake for 15 minutes or until the internal temperature reaches 50°C using a cooking thermometer
.
5. Hot honey – While the salmon is baking, put the hot honey ingredients in a small saucepan* over medium–low heat. Once it comes to a simmer, cook for 1 minute, then remove the pan from the heat and let the flavours infuse while the salmon finishes cooking.

6. Serve – Once the salmon is done, remove it from the oven and immediately transfer to serving plates. Rest for 3 minutes. Drizzle with the hot honey just before eating, garnished with thyme, if desired!

Cook's note: 

1. If you have skin-on salmon, you can just eat the flesh off the salmon skin if you prefer not to eat the skin. The skin won’t become crispy using this cooking method.

2. Grate your own or use the store-bought sandy type.

3. If you want to reduce the spiciness, you can strain out the chilli flakes.

LEFTOVERS: Fridge 3 days. Not suitable for freezing.

Find more seafood recipes here

Extracted with permission from 'Recipetin Eats: Tonight' by Nagi Maehashi. Published by Macmillan Australia. Retail price: R699. Photography by Nagi Maehashi.