Niall McKenna's Fennel and herb crusted salmon

Fennel and herb crusted salmon

(Serves 4-6)


  • 1 tsp fennel seeds
  • 2 cloves garlic, crushed
  • Handful parsley, destalked and finely chopped
  • 1 tsp thyme leaves, destalked and chopped
  • 2 tsp lemon rind, finely grated
  • 35g panko breadcrumbs
  • 1 side salmon, approximately 1kg, skin on, trimmed and pin boned
  • 2 tsp grated horseradish


Start by placing the fennel seeds, garlic, parsley, thyme, lemon rind, breadcrumbs, salt and pepper, 50ml of olive oil together and mix thoroughly. The mix should easily combine. Spread the mix and the grated horseradish over the skinless side of the salmon and then coat with the breadcrumbs.

Before placing the salmon in the oven, put a piece of tinfoil down first and drizzle with olive oil. Then place the salmon skin side down with the coated side up.

Cook for 15 minutes, remove from the oven and leave to rest for a couple of minutes before serving.

This is best served with garlic potatoes.


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