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Baked Lemony Salmon with Biscuit Crust


With our busy lives and just the daily chores, making dinner can feel like a schlep. This recipe is super simple, and the tea biscuits give it a different but delicious taste. It’s also perfect for Shabbat or any special occasion. Serve with a side of salad and the meal is complete.   Yields 8 main portion servings; more as an appetizer or as part of a buffet spread.


Prepare the Baked Lemony Salmon with Biscuit Crust

1. Preheat oven to 400 degrees Fahrenheit. and line a baking sheet with Gefen Parchment Paper. Set aside.
2. In a small bowl, combine olive oil, Dijon mustard, lemon juice, honey, and kosher salt. Set aside.
3. Place the side of salmon on the prepared baking sheet. Using a spoon, spread the honey-mustard mixture on top in a thin layer. Drizzle the teriyaki sauce over and fully coat with the crushed tea biscuits.
4. Coat the top of the salmon with cooking spray and bake uncovered in a preheated oven for 25 minutes. Remove from oven and garnish with desired toppings. Serve at room temperature.


Store in fridge covered for up to two days. Remove from fridge one hour prior to serving. Serve at room temperature.


Sponsored by Kedem