Food & Drinks

Delicious: super quick salmon

salmon from the oven with pesto

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: super fast salmon from the freezer.

Those salmon fillets in the freezer need to be used up sometime. What are you going to do with them? With this recipe, you don't have to thaw the salmon beforehand – so if you're craving it now, you can eat in half an hour.

INGREDIENTS
4 salmon fillets from the freezer
4 tablespoons of fresh pesto
4 tablespoons of panko (coarse breadcrumbs)

You don't need to rinse or thaw the salmon pieces beforehand; they go straight into the oven. You cover them with a delicious spicy layer made of pesto and panko and place them in a dish in a hot oven. The secret: the salmon is first steamed, and then roasted for a crispy crust.

No picture, still delicious
Unfortunately, the dish won't be as photogenic as those beautiful pictures from a cookbook. Because the fish is heated quickly, you will inevitably see those white droplets on the side of the salmon fillets. If you want, you can wipe them away, but it's not necessary. This dish is not meant for a photo, but to eat.

Here's how to make super fast salmon from the freezer

  1. Preheat the oven to 220 degrees.
  2. Take the fillets out of the freezer.
  3. Sprinkle the top and bottom with salt and pepper and place them on a piece of baking paper in an oven dish.
  4. Cover with aluminum foil and slide into the oven.
  5. Let the fillets bake covered for 15 minutes. Meanwhile, mix the pesto and panko together.
  6. Now remove the aluminum foil from the salmon. Spread the herb mixture over the fish.
  7. Slide back into the oven and bake the salmon for another 5 to 10 minutes. Keep an eye on it: the crust should become crispy, and the salmon should still be dark pink inside, but definitely not cold anymore.
  8. If you're into measuring = knowing: the core temperature of the salmon should be about 63 degrees.
  9. You can also replace the pesto with a tapenade of sun-dried tomatoes or a homemade pesto, for example, made from macadamia nuts and coriander.

Don't have panko? You can also make this quick salmon dish with regular breadcrumbs, but it's less tasty. You can also quickly grate some rusks or finely grind toasted bread – coarser breadcrumbs are tastier because they become crispier.