Chef Kristine’s Cookbook

Roasted Salmon Fillet with Crispy Mediterranean Topping

Course Main Course
Cuisine Californian
Keyword Fish


  • 6 six-ounce salmon fillets
  • 1/4 cup butter, melted
  • 2 cups fine bread crumbs toasted
  • 1/2 cup roasted red bell peppers pureed
  • 2 Tb. sun dried tomatoes finely chopped
  • 2 Tb. kalamata olives finely chopped
  • 1 tsp. each: rosemary thyme, parsley, fresh, basil, finely chopped
  • 1/3 cup bacon cooked until crispy, chopped
  • 2 Tb. Onion minced
  • Cabernet Sauce recipe below


  • Place a piece of aluminum foil onto a baking sheet. Arrange salmon fillets onto foil, skin side down. Now mix all remaining ingredients together in a large bowl. Keep mixing until topping is evenly distributed and clings together when a handful is squeezed together. (If mixture is too dry, try adding a little more melted butter. Add more bread crumbs if too wet.) Now squeeze a small amount of topping in your hand and place it on top of a piece of salmon. Add more topping until the top of the fillet is completely covered with about 1/3 of an inch of topping mix. Cover remaining pieces of salmon the same way. Place salmon fillets in a preheated 425 degrees F oven for approximately 15 minutes or until fillets are cooked. With a spatula lift each piece of fish from the foil (the skin should stick to the foiand place onto a hot serving plate. Drizzle a spoonful of sauce over each piece and serve immediately. Serves 6.
  • Cabernet Sauce
  • 1/2 cup beef stock
  • 1/2 cup SCHUG Cabernet Sauvignon
  • 1 Tb. butter
  • salt and pepper, to taste
  • 1 Tb. chopped fresh rosemary
  • In a small saucepan, bring stock and red wine to a boil. Lower heat and reduce volume by two-thirds. Whisk in butter, salt and pepper and chopped rosemary. Use within 30 minutes or butter will separate.




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