20 Mins
0 Mins
4
Starter
gluten free; dairy free option; pescatarian
Herb-Crusted Salmon with Honey–Soy Dressing (YUZUKOSHO + OLEA432)
A crisp, brown herb crust over tender salmon with a light, glossy honey–soy dressing. YUZUKOSHO folds citrus perfume and green heat into the crumbs. OLEA432 helps the crust toast evenly and keeps the fish moist.
Ingredients
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Salmon & crust
4 salmon fillets, skin on, 150–180 g each
40 g panko breadcrumbs (use gluten-free if needed) or make your own breadcrumbs from slightly older bread
1½ tbsp OLEA432 extra virgin olive oil
1 tbsp finely chopped flat-leaf parsley
1 tsp finely chopped chives
1 tsp lemon zest
1 tbsp Dijon mustard (for adhesion)
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Honey–soy dressing
2 tbsp light soy sauce or tamari
1½ tbsp runny honey
1 tsp rice vinegar
½ tsp toasted sesame oil
Optional: ¼ tsp YUZUKOSHO for a gentle kick
Directions
Heat the oven
Heat oven to 200–220°C. Line a tray with parchment.
Toast the crumble
Warm OLEA432 in a small pan. Add panko and stir until lightly golden. Tip into a bowl with parsley, chives, lemon zest, and YUZUKOSHO. Mix well. This pre-toast step ensures even browning.
Prep salmon
Pat fillets dry. Spread a thin layer of Dijon over the flesh side. Press the crumb mix on top to form a compact crust. Mustard acts as the “glue” for a stable crust
Bake
12–15 minutes until the crumbs are golden and the salmon flakes at the thickest point. If needed, finish in an oven for further heating.
Dressing
Whisk soy, Florale No1 honey, rice vinegar, sesame oil, and optional YUZUKOSHO in a small bowl until smooth. Classic honey–soy ratios follow well-rated references.
Nutrition & Chef Notes
High-heat roasting and pre-toasted crumbs deliver a uniformly brown crust without overcooking the fish; a brief grill finish is a common pro tip.
Dijon or a light mayo layer is widely used to help breadcrumbs adhere and insulate the fish.
For doneness, many home recipes target 12–15 minutes at 200–220°C. Official food-safety guidance lists 63°C internal for fish; remove earlier if preferring a lower finish, then carryover will rise slightly.
Dressing stays “slight” by design. A little goes far over a seasoned crust. Honey–soy pairs especially well with citrus-forward spice like YUZUKOSHO.
Why It Works
Pre-toasting panko in oil, then pressing it onto a mustard-coated fillet, yields a crisp, deeply colored crust right as the salmon turns flaky. YUZUKOSHO integrates into the crumb for aromatic heat, while a small pour of honey–soy adds sheen and balance without softening the crust. The method mirrors well reviewed patterns for panko-topped salmon and honey soy glazed fish, adapted to a modern yuzu kosho, citrus-pepper profile.
