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Baked salmon with parsley, pistachio nuts & cranberries

Baked salmon with parsley, pistachio nuts & cranberries

  • Prep: 15 minutes
  • Cook: 30 minutes
  • Serves: 6-8
  • Difficulty: Medium


  • For the salmon
  • ½ tbsp dried thyme
  • 2tbsp sumac
  • 75g panko breadcrumbs
  • 1 lemon zested
  • 5 tbsp olive oil
  • 1kg pin-boned salmon fillet
  • 60 crushed pistachios
  • Small bunch of chopped parsley
  • For the pickled cranberries
  • 1/2tsp cloves
  • ½ tsp juniper berries
  • 340g cranberries
  • 300ml cider vinegar


  1. You can make the pickled cranberries a couple of weeks before to save yourself time on Christmas Day.
  2. Bring a pan to a medium heat and add in the vinegar and sugar then bring it to a boil.
  3. Pour into a jar and leave to chill in the fridge.
  4. Stir in all the other ingredients for the pickled cranberries and boil for a further four minutes.
  5. Toast the breadcrumbs in a frying pan for three minutes until they are golden.
  6. Combine the breadcrumbs with sumac, thyme, seasoning and lemon zest into a bowl. Drizzle this with the five tbsp of olive oil and mix in through
  7. Put a piece of baking parchment onto a large baking tray and lay the salmon fillet skin-side down onto it. Spread the crust mixture over the top of the fish and a little bit of extra olive oil.
  8. Bake the salmon for about 25 mins at about 180C until it is cooked through and the crust has turned a golden colour.