Salmon with a Cranberry and Walnut Crust

Salmon with a cranberry and walnut crust served on a bed of green vegetables
  • 4 servings
  • 30 minutes to prepare
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  • 4 x 7oz salmon fillets
  • 100g cream cheese
  • 25g coarse breadcrumbs
  • 15g walnuts, finely chopped
  • 15g cranberries
  • 1 small garlic clove, chopped
  • Zest of ½ lemon
  • 20g parmesan cheese, coarsely grated
  • 1tbsp fresh parsley, chopped
  • Sprinkle of paprika
  • Sea salt
  • Milled pepper


Pre-heat the oven to 200°c / gas mark 6.

Season the salmon with sea salt, milled pepper and place on a buttered oven dish.

Then mix the cream cheese, garlic, lemon zest and cranberries in a small bowl.
Divide the cream cheese mixture on top of each salmon fillet then pop in the fridge for 10 minutes.

Mix the breadcrumbs with the walnuts, parsley and parmesan cheese and sprinkle over the salmon. Finally, dust with a little paprika and bake for 12-15 minutes until the salmon is pink in colour and the top is golden.