4
Easy
15 minutes
20 minutes
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.
