Curry-topped Salmon

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Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.

Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.

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Prep Time

20 Min

Total Time

30 Min


4 salmon fillets, about 175 g/6 oz each 40 g/11/2 oz fresh wholemeal breadcrumbs 11/2 tbsp curry paste 1 tbsp chopped fresh coriander TO GARNISH lemon wedges salad leaves (optional).


1 Preheat the oven to 180°C/350°F/Gas Mark 4. Discard any fine bones from the salmon fillets and rinse lightly. Pat dry with kitchen paper, 2 Mix the breadcrumbs, curry paste and chopped coriander together in a bowl until well blended. 3 Place each salmon fillet on a sheet of foil and pat the curry-flavoured breadcrumbs on top of each. Cover with another sheet of foil and place on one or two large baking sheets. 4 Bake for 10 minutes then remove the top sheet of foil and cook for a further 10 minutes, or until the salmon is tender. Serve garnished with lemon wedges and salad leaves.

Nutritional Facts

calories per fillet 97