Macadamia-Crusted Salmon with Lemon Myrtle & Herbs

An Easy, Elegant Dinner with a Native Twist

When you want to serve something fresh, simple and just a little bit fancy – this is your go-to dish.

Janelle’s macadamia-crusted salmon uses our Lemon Myrtle Macadamias to give this weeknight favourite an Aussie twist. The crust is packed with citrusy lemon rind, herbs, parmesan and buttery crumbs, creating a golden topping that pairs beautifully with the delicate flavour of salmon.

Why we love it:

• It’s ready in under 20 minutes

• You can use herbs straight from your garden

• Our Lemon Myrtle macadamias add a zesty, native flavour and crunch

Tips from Janelle:
✔️ If your crumbs are too dry, a splash of olive oil will help
✔️ Dijon mustard under the crumb gives the fish extra depth and holds everything in place
✔️ Serve with a fresh garden salad or roasted veggies

Try it tonight and taste the difference macadamias make.

Shop Lemon Myrtle Macadamias

Macadamia-Crusted Salmon Recipe
Ingredients
• Whole salmon fillet (skin on)
• 30g melted butter
• 1 tbsp fresh Mexican mint, Cuban oregano or lemon thyme leaves
• 1 tsp ground cumin
• ½ tsp salt
• Freshly ground pepper
• Grated rind of 1 lemon
• 1 tbsp lemon juice
• 1½ cups fresh breadcrumbs
• ½ cup grated parmesan
• 1 tbsp Dijon mustard
• ½ cup chopped Macadamias Australia Lemon Myrtle Macadamias

Method

1. Preheat oven to 180°C.

2. In a bowl, mix melted butter, herbs, cumin, salt, pepper, lemon rind, lemon juice, breadcrumbs, parmesan and macadamias. Add extra butter or olive oil if needed.

3. Place the salmon fillet (skin down) on a lined baking tray. Pat dry, then spread Dijon mustard thinly over the top.

4. Press crumb mixture evenly on top.

5. Bake for 12–15 mins or until cooked to your liking.

6. Serve with your favourite salad or side dish.