Roasted Salmon with a Lemon-Herb Matzo Crust




I love salmon.  I probably eat entirely too much of it. 

But what I love about salmon are the possibilities available to turn this simple fish into so many different amazing dishes.  

Salmon's blank canvas allows for everything from rich, heavy cream sauces to light and lemony bases to enhance its taste.

When I came across this recipe for Roasted Salmon with a Lemon-Herb Matzo Crust, I thought, how perfect for this time of year, matzo is everywhere.  If you have never had matzo, it's time to pick out a box. 

It's basically a giant unleavened cracker and is quite enjoyable when slathered with butter...
yes, I eat it this way...it's supposed to replace bread...so why not.

Anyway, the crust on this fish is to die for, so full of flavor with the herbs, lemon and butter.  I highly recommend this dish for any night of the week.  It's high on the yum factor.

Here's what you will need:  Salmon fillets, matzo sheets, flat-leaf parsley, fresh thyme, lemon peel and juice, grainy mustard, extra-virgin olive oil and butter.  Ingredients not shown:  Salt and pepper.


Using a food processor (or a rolling pin and a ziploc bag)  finely grind 2 sheets of matzo.


Finely chop 3 Tablespoons fresh thyme and 3 Tablespoons flat-leaf parsley.  The peel of one lemon, finely chopped, and oneTablespoon of lemon juice are also needed.


In a medium bowl, combine ground matzo, parsley, thyme, lemon peel, lemon juice and grainy mustard.  Season with
salt and pepper.


Stir in olive oil and melted butter.


Season salmon fillets with salt and pepper.


Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere.  Roast the salmon in a 425 degree oven until the salmon is just cooked through but still translucent in the center, about 10 minutes.


Out of the oven, here's how it should look.  Squeeze lemon over it before serving.


The crunchy top contrasts with the texture of the fish nicely.


It's perfect for a Passover Seder or Easter.


Enjoy your meal.

Roasted Salmon with Lemon-Herb Matzo Crust
Adapted from Rachael Ray

Six 1-inch thick center-cut salmon fillets (4-6 ounces each), skinned
2 sheets matzo, finely ground
3 Tablespoons finely chopped flat-leaf parsley
3 Tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 Tablespoon lemon juice, plus more for garnish
1 Tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 Tablespoons butter, melted

Using a food processor (or a rolling pin and a ziploc bag)  finely grind matzo.

In a medium bowl, combine ground matzo, parsley, thyme, lemon peel, lemon juice and grainy mustard.  Season with salt and pepper.  Stir in olive oil and melted butter.

Season salmon fillets with salt and pepper.  Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere.  Roast the salmon in a 425 degree oven until the salmon is just cooked through but still translucent in the center, about 10 minutes.

Squeeze lemon over it before serving.

What I Was Blogging About One Year Ago Today: 
A Day in Dundee Hills

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91 Comments

  1. Diane 1

    We’ve got a new salmon product being advertised here in the UK. Salmon fish fingers. For those who don’t know, fish fingers are small oblongs of white fish fried in breadcrumbs served usually with tomato sauce, sold frozen and loved by virtually everyone. They’re one of the most popular ways of eating fish in the UK. However they’re normally made with cod and that’s got really expensive, so they’re trying salmon ones out. I’ve not tried them yet, but I’ve hovered by the freozen food freezer and been tempted to try them.
    Salmon’s really nice, but I can’t imagine it in a little breadcrumbed package!

    Reply
  2. Shawn 2

    You have no idea how much I wish I could get fresh salmon here. Being in a landlocked state definitely has some disadvantages. Great beef, terrible fish.

    Reply
  3. Rosa 3

    A beautiful recipe and presentation! Really appetizing!

    Cheers,

    Rosa

    Reply
  4. You can’t eat too much salmon! My husband has been making Sunday our day to have salmon, so I have begun calling that day of the week, ‘Salmon Sunday’, and it is a good day indeed. I think this will be how we prepare our salmon this Sunday.

    Reply
  5. These pictures are beautiful. Salmon is not my fave, but you make it look very appealing. Sure can’t beat the gorgeous color and the way it photograhs!

    Reply
  6. No matzo for me, but those are some mouthwatering pictures. You can not eat too much salmon. I call it brain food. I just made a wonderful recipe the other day and I was eating salmon for every meal afterwards and loving it!

    Shirley

    Reply
  7. I am all about the big sheet of Matzo with butter all over it! My kids love that too! This salmon looks ridiculously good and your photos are beautiful. You have inspired me to read the directions on my computer photo package.

    Reply
  8. Marlene + Matzo Crackers = LOVE

    Reply
  9. Debbie 10

    You can NEVER eat too much salmon. I love it too. Very nice and different recipe. This is a keeper!

    Reply
  10. deeba 11

    Torture reading about everybodys love for Matzo when it’s not even heard of here. It’s a beautiful crust there Cathy, & pictures that sing a song of freshness & flavour in every frame. Delish!!

    Reply
  11. Gosh that is indeed high on the yum factor!

    Reply
  12. Donna 13

    Absolutely delicious! Rachael Ray has some good ones sometimes! Love your adaptations!!

    Reply
  13. Barbie with a T 14

    Looks sensational! I cannot wait to try something new like that with salmon. Sometimes just plain cooked salmon gets boring. Great job. Thanks.

    Reply
  14. This looks great. I just made chicken crusted with matzo and it was great, so I know I would love this too.

    Reply
  15. What a creative idea to make this matzo crust! This would be a wonderful Passover dish! I love the lemon flavors in the crust too!

    Reply
  16. I don’t care for fish (I know…I’m so bad) but this looks really tasty. I love how you put some of those pictures together in a collage. Very nice!

    Reply
  17. Cath,
    Thanks for the great Passover recipe!
    I always make chicken marbella from the Silver Palate book, but this yr I think I will do the salmon w/ matzoh crust for the fish eaters!

    Reply
  18. Looks beautiful. We’re having salmon tonight. Never thought of just putting a top on (and not whole thing). Nice pictures. Well done.

    Reply
  19. Melynda 20

    Yum, I have some wild salmon in the freezer. This is how I will fix it. Thanks.

    Reply
  20. Beautiful.

    Reply
  21. This looks awesome! Wow!

    Reply
  22. I love matzoh slathered with sweet cream butter, or tuna salad, or hummus. And I probably eat way too much salmon, too. Nice way to combine the two, and to use some of those sheets of matzoh that are always left in the box after the requisite batch of matzoh brei every year.

    Reply
  23. Marcy 24

    Oh wow – that looks yummy. I too eat Salmon – but mainly in patty form!
    I make it healthy though – I also cut down and boil an eggplant – then mix that in with the salmon – along with egg, minced onion, and a hint of garlic powder and about sleeve and half of crackers. The patties come out thick and flavorful!

    Reply
  24. Wow, a knockout salmon dish. Love the crust. We are on the same page today.

    Enjoyed your post of a year ago. I went to all 3 wineries for tastings on Valentine’s Day. They are practically in my backyard.

    Reply
  25. Wow, it ALMOST makes me want to eat some salmon…ALMOST. Not a seafood person, but that does look yummy!

    Reply
  26. Looks amazing! Never done anything with Matzo – looks like something I definitely will try – maybe with the tilapia that’s in my fridge…. I am sure it would do perfectly with the tilapia too! thanks for sharing, as always, such wonderful ideas for our meals.

    Reply
  27. I think Jon would love this!

    Reply
  28. nina 29

    Who says you cannot have matzos with butter????? I like all the flavors you have used….I do not like a creamy sauce with salmon…..the fish is just too good!!!

    Reply
  29. OK I submit. I am going to “try” this because despite it being fish, and despite my utter hatred of all things sea/water-going, I LOVE Matzos and this looks so good.

    Reply
  30. Claire 31

    I really need to try getting into salmon. It’s just too good for you! Keep posting stuff like this, & you just might push me over the edge. (Which means it looks fabulous!)

    Reply
  31. Sheila 32

    Oh, this looks so fresh and delicious for spring. The lemon and herbs call to me and salmon is my new favorite meat!

    Reply
  32. dawn 33

    Your pictures are absolutely stunning. Wow, I wish I could take a picture like that.

    What a great idea for Passover and Easter…it’s exquisite.

    Reply
  33. Daziano 34

    I totally agree! Salmon is such a versatile fish!

    Reply
  34. imom 35

    There is no such thing as eating too much salmon! That recipe looks amazing. I love how you use your photos to enhance the whole experience.

    Reply
  35. I’m a huge fan of roasted salmon, as I find it a little to easy to under/over cook on the on the stove top. I’m printing this sucker out right now! Thanks!

    Reply
  36. Mary 37

    Salmon has to be one of the prettiest foods in the food chain. I’m not crazy about farm raised salmon – I find it fatty tasting – but I love wild salmon. It can’t be beat.

    Reply
  37. Maureen 38

    Funny, I just saw a recipe somewhat similar to this one for salmon somewhere. I eat SO much salmon, and for some reason have never prepared it with a crumb type topping. It looks spectacular…I’m printing it out to make in the next week. Thanks!

    Reply
  38. Laura 39

    It is my understanding that if I ever ate salmon out where your vineyard will be, in the northwest, I would change my mind–but until then I have just never learned to like the stuff. :) Looks gorgeous though.

    Reply
  39. Elyse 40

    Passover is my favorite time of year! I love the idea of incorporating matzoh into recipes where you’d least expect it. This salmon looks fabulous (I probably eat too much, too). I can’t wait to try out your recipe! And, of course, I have to email this to my mom: the quintessential Jewish mother.

    Reply
  40. elra 41

    I must say, WOW! Looks so delicious.
    Cheers,
    elra

    Reply
  41. I love Salmon and this looks absolutely fabulous! I’ve been sick for a long while so I have a lot of catching up to do on your blog!

    Reply
  42. Bob 43

    I haven’t had salmon since I was a teenager, I’ll have to give it a shot again. I do love matzo though, I need to make some matzo balls.

    Reply
  43. That photo of all the ingredients in the white bowl is fantastic. I would say it’s frame-worthy, actually! Thanks for sharing this nice alternative to the typical toppings (e.g. lemon and dill or maple-balsamic glaze).

    Reply
  44. Steph 45

    I love salmon and eat way too much of it too! Part of the reason is because fish is not filling. I don’t konw what makes me full anymore except for pigging out on desserts adn then falling into a sugar coma..haha

    Reply
  45. phillygirl64 46

    Mmmmm…matzoh and butter…and I’m not even Jewish!

    Reply
  46. I swear I commented already but the computer was rude enough to tell me I wasn’t allowed. I mean, really.

    I was just slobbering anyway.

    Reply
  47. Perfect, perfect, perfect for passover. I am definitely going to make this. Love salmon, too, but frankly have stopped eating it as much since most of it is farmed.

    Reply
  48. Agreed! Salmon is an easy peasy fix and you can make it oh so fancy without a lot of hard work. Too bad we’re not having this for dinner tonight. :)

    Reply
  49. Kathryn 50

    OK I love the mixture and esp the matzo which makes it accessible for Jewish friends during passover. That said, I will probably adapt the recipe to use Jacques Pepin’s 200 degree oven for 30-45 minutes technique. It’s just so much more relaxed for getting dinner on the table and the fish is always perfectly done.

    Reply
  50. tipper 51

    Looks so YUM!

    Reply
  51. Lisa 52

    Salmon is the best! Do you really think you can eat too much of it?

    Reply
  52. Arlette 53

    nice looking salmon, looks very delicious… thanks for sharing

    Reply
  53. Rebel 54

    Mmmmm, this sounds really good, I’ll have to give it a try. We eat a lot of Salmon, well, maybe not a lot but at least once a week. Soooo good for us.
    Thanks for the new Salmon recipe.

    Reply
  54. Chuck 55

    Cathy, I can’t wait to give this a try on my new BBQ!! My brother In-law goes Salmon fishing every year and comes home with a ton or two. I’ll let you know how it goes.

    Reply
  55. Cathy, I’m beginning to believe the wild boar and dos hooligans, are luckiest diners in California. What an amazing daily menu they must enjoy. This Mother’s Day I think you deserve gold bouillon. Somehow my leftover enchilada casserole is not looking so fresh. Um mm, salmon.

    Reply
  56. kayola 57

    Can you just adopt me? Seriously…pleeeeeease? Everything you do is beautiful and looks so yummy!!!

    Reply
  57. Liz C. 58

    We are so having this for dinner tonight! I must have been Jewish in another life because I love kosher foods… especially Matzo. Now I’m a Salmon Ho as well as a Potato Ho, so perhaps I should just suffice it to say I’m a Food Ho all the way around.

    This is a wonderfully unique recipe. Bravo! I can hardly wait to serve this to Mr. Snoots.

    The pictures look like the salmon was cooked to perfection, which is difficult to get in a restaurant in my neck of the woods because they always overcook it. They just don’t understand when I order salmon cooked medium rare, so we only have salmon at home.

    On another note… No, you can’t have my crystal, lol.

    Reply
  58. Paula 59

    Gorgeous dish! The matzo crust look really great. I love trying new ways to prepare salmon so thanks for the recipe:)

    Reply
  59. Gosh that looks good! Will add it to my salmon repertoire. We’ve been doing too much salmon with peanut sauce. Don’t really need all that extra fat!

    Reply
  60. giz 61

    Genious!!! I’m doing a salmon dish for Passover and now I absolutely know how i’m doing it. Thanks for the recipe!!

    Reply
  61. Suzette 62

    I love salmon, too. Whenever I’m in the Northwest, I have it every single day. I’d have it twice a day, if I could! In a similar vein, I have Key Lime Pie every day when I’m in Florida – especially in the keys. I believe in eating local! :)

    Reply
  62. Hilary 63

    Delicious looking salmon .. I’ll give that a go ..

    Thanks Cathy .. Hilary: Positive Letters

    Reply
  63. Julie 64

    I don’t cook nearly enough fish..I’m just not very good at it. I’ll have to keep this in mind.

    Reply
  64. Kendra 65

    Ohhh you are after my heart hun! I adore Salmon anyway. To me, it’s the chicken of the sea. As long as its fresh, I’ll eat it anyway. This looks amazing.

    Reply
  65. Louise 66

    Fish with crusts … great minds think alike today. Love the matzo idea, and the simple clean up on this dish makes it that much more attractive!

    Reply
  66. Philly 67

    How do you think this would taste on a different fish? I’m not a big salmon lover, so I don’t make it.

    Reply
  67. grace 68

    salmon doesn’t excite me, but that topping sure does! this is brilliant and absolutely lovely, cathy.

    Reply
  68. Paula 69

    Oh yummy, yummy, yum yum! We eat lots of salmon (we’re Oregonian’s afterall), and I’m always ready to try a new recipe! This looks awesome, especially that grainy mustard! YUM!

    Reply
  69. dawn 70

    matzo huh? wonderful! some of my strange cravings are matzo’s with salty butter spread on thick. YUM

    Reply
  70. Ohhh. That looks yummy! Only no one else at my house likes salmon… only me!

    Reply
  71. We love cooking with salmon too. Your crust looks delicious – i love how thick it is!

    Reply
  72. for some reason, i like the way you composed the pictures this time. never mind the food looked absolutely fab!

    Reply
  73. Sophia 74

    WOW! this looks freaking amazing! salmon is just about my favorite fish ever, but I like it with light, refreshing sauces instead of heavy ones. the topping here you have sounds perfect. if I can’t find matzo, can I just use regular breadcrumbs?

    Reply
  74. krysta 75

    cathy, those look so beautiful. the pictures are great.

    Reply
  75. Wow, that is some nice photography, and looks like a really tasty recepie as well.

    Also, i must say i have never seen motza before, just know of it. It is not really a stapel item here in Sweden, so thanks for that one

    /Offalboy

    Reply
  76. Oh Cathy, I thought if I came by your spot after a long day and on a very full stomach I would be able to read your post intelligently without shushing my stomach. BUT NO! Your pics are so delicious and your recipe choices divine . . . I’m in trouble again and must get off here and go for a snack. The leftover tuna salad for lunch just won’t do. Hmmmm . . . I wonder how late Raley’s stays open on Sunday nights? ; D

    I love your yummy blog!

    Reply
  77. annbb 78

    That looks wonderful! Of course, I’ve never met a salmon dish I haven’t loved.

    Yup, I have worms, too, but I rescue them from puddles. And must admit, use them as bait to catch the fish from our pond. That old circle of life rearing it’s head again.

    Reply
  78. LilSis 79

    I’m always looking for a new salmon recipe. I’ve never used Matzo before but this looks delicious!I’ll be giving it a try.

    Reply
  79. Cass 80

    I madethis tonight I. Swordfish with grapefruit as I was out of lemon and it was so gummy. Thanks for rocking again!!!

    Reply
  80. Melynda 81

    This was the BEST! We had wild salmon that friends had caught in the Columbia. Thanks again for the recipe.

    Reply
  81. Jaime 82

    Oh, Oh, Oh, YUMMMM!!!!! That salmon is gorgeous. Nice pictures.
    Matzo. What I wouldn’t give to have some nice Jewish friends who would invite me to their Seder this year.
    I’m doing a Matzo crunch recipe on my blog soon, you know, the matzo covered in toffee and chocolate? I can’t wait.

    Reply
  82. Beth 83

    I made this. I’m eating it. It is YUMMY good! Thanks for the recipe

    Reply
  83. Marilyn Rackover 84

    Hi,
    Just to let you know that not everyone can eat mustard at Passover time. For some sects of Judaism mustard is not allowed. Any ideas for substitution? It looks delicious. Will have to try it after Passover.

    Reply
  84. Ivonne 85

    Okay, Cathy.

    I’m coming over for dinner tomorrow night and I’m ordering this. I’ll be there by 7:00. I’ll bring wine.

    Reply
  85. Amy 86

    This looks amazing. Your blog is wonderful, I’m off to check out more!

    Reply
  86. Salmon and matzo – that’s a new combination I haven’t heard of.
    If you love salmon that much, this might interest you, with a recipe way down below… link to familyfriendlyfood.com

    Reply
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  90. Jill 91

    I made this for my boyfriend and I last night.. Delish!! I love spending hoursss reading all of your recipies…its a bit of an obsession! I feel like cooking my way through this whole website like that Julia Child movie. thanks! :)

    Reply

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