A white plate with grematola-crusted salmon and salad
Photography, Ariel Tarr

Baked Salmon With Gremolata Crust

An easy, Mediterranean-diet-friendly dish.

Baked fish was the first protein I ever learned to make. It’s surprisingly simple and quick, yet many still shy away from it. This recipe wraps a beautiful salmon filet in a fragrant, citrusy crust. A dish fit for a dinner party that comes together fast enough for a weeknight meal. –Vanessa Perrone

A white plate with grematola-crusted salmon and salad

Baked Salmon With Grematola Crust

A Mediterranean-diet-friendly recipe for baked salmon crusted with breadcrumbs and fresh grematola.
Course Main Course
Cuisine Canadian, Mediterranean
Servings 6


  • lb (680 g) salmon filet
  • 2 tsp Dijon mustard
  • 1 cup finely chopped fresh flat-leaf parsley
  • ½ cup plain breadcrumbs
  • 1 garlic clove minced
  • zest of ½ orange
  • zest of ½ lemon
  • 1 tbsp olive oil
  • salt and pepper


  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Place the salmon on the prepared baking sheet and evenly brush the mustard all over.
  • In a bowl, combine the parsley, breadcrumbs, garlic, orange zest, lemon zest, oil and a pinch each of salt and pepper. Stir to moisten the breadcrumbs evenly.
  • Cover the fish with the breadcrumb mixture, pressing firmly so it sticks to the mustard layer. Bake for 15 to 20 minutes, until the flesh is opaque in the center and flakes easily when gently tested with a fork. Serve. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

A book cover in a light tan frame

Excerpted from Everyday Mediterranean Vanessa Perrone. Copyright © Vanessa Perrone. Photographs by Ariel Tarr. Published by Appetite Books by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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