Baked salmon with a fennel, coriander and sourdough cracker crust

This baked salmon recipe is the perfect showstopper, a centerpiece for a once in a lifetime celebration. Bringing family and friends around a table is simply joyful sharing moments and making memories. This recipe is certainly fit for a King.

Recipe by Emily Scott.


For the salmon:

1kg whole salmon fillet, skin on, pin boned
4 tbsp olive oil, allow extra
1 tsp crushed coriander seeds
1 tsp crushed fennel seeds
2 tbsp dijon mustard
90g Peter’s Yard original sourdough crackers, blitz to a crumb
2 tbsp chopped flat leaf parsley
1 lemon zested
2 tbsp lemon juice
2 cloves garlic, crushed
Cornish sea salt
Freshly ground pepper
Fennel or dill fronds – small handful of leaves

For the dill crème fraîche:
500g crème fraîche
4 tbsp dill finely chopped, extra for garnishing
1 tbsp lemon juice
Cornish sea salt
Freshly ground pepper


Preheat the oven to 200°C / gas mark 6.
Place the salmon on a baking tray lined with baking parchment brushed with olive oil, skin side down. In a
bowl place the crackers, garlic, lemon zest, parsley, fennel and coriander seeds and mix together. Brush the
top side with olive oil, spoon the dijon mustard onto the salmon and spread a thin layer all over with the back
of a spoon. Season the salmon with lemon juice, sea salt and freshly ground pepper. Place the fennel fronds
around the salmon ready to bake. Bake the salmon for 20-25 minutes. Remove from the oven and allow to
rest for 5-10 minutes. Make the dill crème fraîche by mixing all the ingredients together in a bowl with plenty
of black pepper and sea salt. Carefully transfer to a large serving dish (removing parchment paper) and
decorate with watercress.
Finally, place the baked salmon as a centerpiece on your table with spring salads and serve with dill crème fraîche and a glass of rosé.

Cook’s note – When buying salmon opt for sustainable wild salmon. If not, organic farmed salmon is the next best thing. Most of the salmon we buy in the UK is from Scotland.