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Crusted Salmon & pickle sauce
Photo credit: Cindy Boyce

Crusted Salmon & pickle sauce

Crusted Salmon & pickle sauce
Photo credit: Cindy Boyce
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My sister-in-law has a nickname for me, it’s “Salmon”. I think it might be because I eat it often, maybe a little too often? I’m always thinking of new recipes to diversify my meals and just as a head’s up, this one is a definite winner.

I made a pickle sauce with Greek yogurt thus really cutting down the natural fat in this fish.

  • Serves6 to 8 Portions
  • Prep time25 min
  • Cook time10 to 12 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 800 g of salmon filet, cut in 4 pieces
  • Salt & pepper, as preferred
  • 1 cup of panko breadcrumbs
  • 2 teaspoons of garlic powder
  • 1 teaspoon of ground dill seeds
  • 1 tablespoon of Maille honey Dijon mustard
  • 1/2 cup of butter, room temperature
  • 1 cup of 2% plain greek yogurt
  • 1/2 cup of Maille, hachés Mild and sweet Gherkins, chopped
  • 1/4 cup of fresh chives, chopped
  • Salt & pepper, as preferred


  1. Preheat the oven at 400°F and place the rack at the center of it. Line a baking sheet with parchment paper then set aside.
  2. Season the salmon then lay onto the baking sheet.
  3. Combine all the crust ingredients in a bowl, then spread onto the fish filets equally. Bake for 10 to 12 minutes.
  4. In another bowl combine all the sauce ingredients then serve with the salmon.
Recipe published on August 19, 2018