Roast salmon with craquelin pastry topping
- Published: 16 Mar 21
- Updated: 26 May 25
This quick and easy roast salmon takes just 35 minutes. The secret to its success is its light, crisp, savoury craquelin pastry topping.
Alternatively, go for a traditional salmon en croûte as your Sunday centrepiece or Easter lunch, or perhaps one of these showstopping salmon recipes.
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Serves 6 -
Hands-on time 15 min, oven time 20 min
Nutrition
- Calories
- 635kcals
- Fat
- 43.4g (11.7g saturated)
- Protein
- 48.6g
- Carbohydrates
- 11.9g (5.1g sugars)
- Fibre
- 1.1g
- Salt
- 1.9g
delicious. tips
Use it up: Flake leftover salmon, then freeze in a bag or food storage box in a thin layer (so it’s easy to break off little bits). Fry straight from frozen in a splash of oil over a high heat for around 5 minutes until crispy. Reduce the heat to medium to cook through for 2-5 minutes more, making sure it’s heated through. Stir into rice or pasta or serve with a squeeze of lemon and mayo on rye/sourdough toast.
Make the craquelin topping up to a day ahead, cover and chill, then remove from the fridge 30 minutes before using so it becomes spreadable.
Craquelin is a sweet pastry that’s often used to top profiteroles. This savoury version gives a light, crispy topping to the salmon.