Mel Christensen

Mel Christensen

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Thai Cashew-Crusted Salmon Fillet


Thai Cashew-Crusted Salmon Fillet

Serves  4


4 x 200g Salmon fillets (I used sweet chilli-marinated Salmon fillets found at Coles supermarket in their Fresh Fish section. If unavailable, just brush your salmon fillets with some sweet chilli sauce)

For Crust:

½ cup raw cashews

½ cup quality breadcrumbs (you can replace with GF bread or corn thins for gluten free option )

Rind of one lime (reserve juice)

½ cup chopped fresh coriander

2 Bird’s eye chillis, finely chopped

2 cm piece ginger , finely chopped

2 cloves garlic, crushed

1 tbsp peanut oil

1 tsp sesame oil

*Extra lime wedges for serving



  1. Arrange salmon fillets skin side down on baking paper lined trays.
  2. Place cashews in food processor; coarsely chop. Add rest of ingredients and pulse until crumbly. Mixture should stick together. Season; set aside.
  3. Spoon 1/4 of crust mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
  4. Bake at 180C 15 to 20 minutes, or until salmon flakes with a fork.
  5. Serve with fresh lime wedges