Salmon Cutlets with Crispy Almond Stuffing

  • 30 minCooks in 30 min
  • Medium Medium
  • Serves 4Serves 4


Step 1

Pre-heat oven to 180°C. Melt butter in a small frying pan and toast the breadcrumbs over a low heat until golden. Place the crumbs into a bowl and allow to cool slightly. Add the lemon seasoning and egg to the bowl and mix well.

Step 2

Place the salmon cutlets on a lined baking tray and secure the ends together with a wooden toothpick. Divide stuffing evenly between the cutlets and sprinkle with the flaked almonds. Bake the salmon cutlets in the pre-heated oven for 15 minutes, or to your liking.

Step 3

Just prior to serving whisk together the lemon juice and rind with the cornflour, cream, saffron powder and capers to form a sauce. Transfer sauce to a small saucepan and heat the sauce gently over a low heat until sauce begins to thicken, but do not boil.

Step 4

To Serve: Place salmon cutlet on serving plates with steamed greens, spoon over the Lemon and caper sauce and garnish with dill and a wedge of lemon and enjoy!


  • 4 Tassal Fresh Tassie Salmon cutlets
  • 50g butter
  • 200g fresh breadcrumbs
  • 1 tsp lemon seasoning
  • 1 egg
  • 50g flaked almonds
  • 1 lemon, zested & juiced
  • 1 tsp cornflour
  • 200ml cream
  • ¼ tsp saffron powder
  • 10g capers
  • 400g snow peas
  • 1 tbsp dill leaves, finely chopped, to serve
  • lemon wedges, to serve