Salmon with a Breadcrumb, Olive and Sun-Dried Tomato Crust

Adapted from Bon Appetit, December 1999


  •     1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
  •     1/4 cup chopped pitted green olives
  •     1/4 cup chopped drained oil-packed sun-dried tomatoes
  •     3 garlic cloves, minced
  •     2 tablespoons (1/4 stick) butter, melted
  •     1-1/2 teaspoons chopped fresh rosemary
  •     1-1/2 teaspoons chopped fresh thyme
  •     5-1/2 teaspoons Dijon mustard
  •     1 cup panko (Japanese breadcrumbs)
  •     4 5- to 6-ounce salmon fillets


Step 1: Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl.

Step 2: Mix in 1-1/2 teaspoons Dijon mustard, then breadcrumbs. If mixture is too dry, you may add some olive oil.

Step 3: Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each fillet. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet.

Step 4: Bake until fillets are just opaque in center, about 12 minutes.


Cheryl, this salmon has been a family staple since 1999. You should see what that page of my Bon Appetit looks like! So fun to see you "work" in the kitchen today.

Thanks Kristin. Amy actually made this and took the picture. It looks delicious! Great seeing you today. Look forward to cooking together again.

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