Nori-crusted baked salmon is a 25-minute trattoria trick: salmon fillets baked under a golden crust of panko, sesame, lemon zest and KelpEat Atlantic Nori flakes, which toast in the oven into deep, gently sweet umami.
Why you'll love it:
- Big flavour, tiny effort — 10 minutes of prep, then the oven does the rest.
- Crunch on juicy — the panko-nori crust bakes crisp while the salmon underneath stays soft.
- A plate that looks cheffy — the deep purple flecks of Atlantic nori finish the fish like a pro kitchen did it.
Ingredients
Serves 4 · Prep 10 min · Bake 12–15 min
- 4 salmon fillets (about 150 g each), skin on
- 3 tablespoons (about 6 g) KelpEat Atlantic Nori – 100% Seaweed flakes
- 60 g panko breadcrumbs
- 2 tablespoons (about 18 g) sesame seeds
- Zest of 1 unwaxed lemon, plus wedges to serve
- 2 tablespoons (about 30 g) Dijon mustard
- 1 tablespoon (about 20 g) honey
- 3 tablespoons (45 ml) extra virgin olive oil
- Fine sea salt and freshly ground black pepper
Method
- Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
- Make the crust: in a bowl, mix the panko, Atlantic Nori flakes, sesame seeds, lemon zest, 2 tablespoons of the olive oil and a pinch of salt until it looks like damp sand. The flakes need no soaking — the oven wakes them up.
- Stir the Dijon mustard and honey together in a small bowl. Pat the salmon dry (a dry fillet means a crisp crust), season lightly and lay the fillets skin-side down on the tray.
- Brush the top of each fillet with the mustard-honey mix — it is the glue — then press the nori crust firmly onto each one in an even layer.
- Bake for 12–15 minutes depending on thickness, until the crust is deep golden and the salmon is just opaque in the centre (about 52°C at the core if you use a thermometer).
- Rest for 2 minutes, drizzle with the remaining olive oil and serve with lemon wedges.
Serve it as a weeknight secondo with a shaved fennel and orange salad, or with roasted potatoes and green beans when comfort calls. Leftover crust mix keeps for a week in a jar — brilliant on roasted cauliflower.
Make it with Atlantic Nori – 100% Seaweed: 100% Atlantic nori (Porphyra), EU-organic and naturally dried, with a toasted, gently sweet umami and a mineral note that loves fish. Three tablespoons season the whole tray; keep the jar by the hob for rice, eggs and soups too.
FAQ
Can I use frozen salmon? Yes — thaw it completely in the fridge and pat it very dry before crusting, or the crust will slide.
No panko? Coarse dried breadcrumbs work, and gluten-free breadcrumbs too. Avoid fine crumbs — they pack down instead of crisping.
How much nori is right? About 1–2 teaspoons of flakes per person is plenty — seaweed is naturally rich in iodine, so treat it like a seasoning and enjoy it as part of a varied, balanced diet.
KelpEat makes EU-organic, ocean-grown seaweed. Eat smarter — regenerate your body and the planet. Information here is educational and not medical advice.
