Roast crusted salmon with feta and cranberries

“Quick to prepare and easy to serve, this fishy centerpiece makes a really festive alternative to the traditional spread if you’re feeding non-meat eaters,” says CJ Jackson of the Billingsgate Seafood School. “All you need to do is buy a whole salmon fillet calculating 170g per person. For 6 people approx. 1kg will work perfectly. To make it really easy to serve, remove pin bones if necessary (they are in the middle of the thick end of the fish) and then cut the raw salmon into portion size servings: you can then pick up one piece at a time when plating up. This can be prepared in advance and takes very little time to cook. Serve it along with all the traditional Christmas veg, like roast potatoes!”

Arrange the fish on a baking sheet lined with aluminium foil and make a 2-3cm slit along the middle of the fish.

For the filling: mix the dill and low fat cream cheese together and season with salt and pepper. Spread along the middle of the slit. For the topping: mix the herbs into breadcrumbs with the cranberries and hazelnuts. Stir in the melted butter and add the crumbled feta cheese and season lightly. Sprinkle the crumb over the top and refridgerate until ready to cook.

Heat the oven to 190C/gas mark 5 and bake for 15-18 minutes or until the fish is opaque.

To find out more about the Billingsgate Seafood School and upcoming classes, visit

By CJ Jackson

Serves 6 (but can easily be doubled)


  • For the filling
    1 x 1kg salmon fillet (use two fillets sandwiched together with some chopped herbs forn 10 – 12 )
    1 tbsp chopped dill
    100g low fat cream cheese
    For the topping
    2 tbsp chopped dill and parsley
    90g cool melted butter
    200g sourdough breadcrumbs
    2 tbsp chopped semi dried cranberries
    2 tbsp chopped roasted hazelnut
    100g feta cheese
    Salt and freshly ground black pepper
    Flat leaf parsley or rocket to garnish

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