Lemon and Black Pepper Crusted Salmon
Luss Smokehouse - Loch Lomond

Lemon and Black Pepper Crusted Salmon

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Lemon and Black Pepper Crusted Salmon

Serves 4
Cooking and Preparation Time: 25 minutes


2 Luss Smokehouse Lomond fillets (200g each)

½ lemon zest, rest cut into wedges

4 tbsp white breadcrumbs

Melted butter (25g)

1 ½ tsp of grounded peppercorns

Thyme sprigs (leaves)



  1. Mix together lemon zest, breadcrumbs, butter and peppercorns.
  1. Put the salmon fillets in a roasting tin and sprinkle the breadcrumb mix on the top of each.
  1. Pop the lemon wedges in the tin with the fillets and cook for 8-10 minutes until the salmon is cooked and the top is crunchy.
  1. Serve with broccoli or spring greens and potatoes to make a healthy meal.

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