By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
490 cal · 95 min
Wild Garlic-Crusted Salmon
Recipe GLPRefe9cd0df99320
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Average rating: 3.8 (1)
A stunning Nordic-inspired main featuring a whole salmon fillet topped with a vibrant wild garlic and breadcrumb crust. The delicate fish is roasted until just cooked through, then finished with a fresh herb salsa and served family-style with lemon wedges.
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Ingredients
1 side of salmon, skinned (about 2 lb 3 oz)
2 cups bread crumbs (from white bread)
4 garlic cloves, peeled
2 cups wild garlic leaves, roughly chopped
4 oz butter, melted
Sea salt, to taste
1 lemon, cut into wedges for serving
Directions
Combine the bread crumbs and peeled garlic cloves in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the chopped wild garlic leaves and process for about 1 minute until the leaves are fully broken down and the mixture turns bright green. With the processor running, pour in the melted butter and blend until the mixture forms a smooth, thick green paste.
Place one large sheet of parchment paper on your work surface. Transfer the green garlic paste onto the parchment, then top with a second sheet of parchment paper. Using a rolling pin, roll the mixture to an even thickness about 2-3mm thick (roughly the thickness of a coin). Transfer the parchment-wrapped crust to a baking sheet and refrigerate for approximately 1 hour until firm and set.
Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper and place the salmon fillet on top, skin-side down. Season the salmon lightly with sea salt.
Remove the chilled garlic crust from the refrigerator. Carefully peel away both layers of parchment paper and cut the crust to match the size of the salmon fillet. Gently lay the crust on top of the salmon, pressing lightly to ensure good contact.
Roast the salmon in the preheated oven for approximately 20 minutes, until the fish is opaque and flakes easily with a fork when tested at the thickest part, reaching an internal temperature of 145°F (63°C).
Once cooked through, carefully transfer the whole salmon fillet to a large wooden board or serving platter. Serve family-style at the table with lemon wedges on the side for guests to squeeze over their portions.
Comments
Wild garlic forces a special trip—it's not stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners in Charlotte; you'd need to forage or visit a farmers market, which is real friction on a weeknight. The salmon itself runs $12–16 per pound for good fillets, making the cost per serving land around $4–5 just for protein, before butter and other components. The stated 95 minutes is honest if you're not prepping ahead, but the active time is closer to 20 minutes—the bulk is likely resting or oven time, which matters if you're feeding a family on a schedule. This is a crowd-pleaser that holds well warm and reheats decently, but the wild garlic sourcing and salmon cost make it a special-occasion dish rather than a weeknight default.
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