Grilled salmon with spicy breadcrumb crust

Grilled salmon with spicy breadcrumb crust

Fish is always a popular choice at Easter time. This salmon recipe is quick and easy and is fit for a special meal or a simple mid-week dinner.

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4 people


  • 480g salmon fillets
  • Baby boiled potatoes (optional)
  • Good handful fresh chopped coriander leaf (optional)
  • 1tsp hot horseradish sauce
  • 2tsp ginger puree
  • 1tsp ground chilli or chili flakes
  • 1tsp ground cumin seeds
  • 1 clove garlic, peeled and finely chopped
  • 50g fresh breadcrumbs
  • Steamed broccoli


Brush the undersides of the salmon fillets with a little vegetable oil, then cover and set aside.

In a mixing bowl combine the breadcrumbs with the garlic, cumin, chilli, ginger purée, horseradish sauce and the chopped coriander (if using).

Add 1 tbsp vegetable oil and stir well until combined.

Preheat the grill to medium-high.

Coat the salmon fillets with the breadcrumb mix, pressing it over the tops firmly and making sure all the flesh is covered. Put on a grill rack or baking tray and grill until the salmon is cooked through and the topping is golden.

Serve the salmon with the steamed broccoli and baby boiled potatoes if you like.