Recipe by Elizabeth Kurtz

Herb and Matzo-Crusted Salmon

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Parve Parve
Easy Easy
8 Servings

The matzo meal adds a great texture to the herb mixture that tops the salmon. It can be used on more delicate fish like sole, flounder, or tilapia, but adjust the cooking time to about 12 minutes depending on the thickness of the pieces. It’s delicious both warm or served at room temperature. I make this year round with matzo meal or I replace the matzo meal with regular bread crumbs.


Herb and Matzo-Crusted Salmon

  • 1/2 side of salmon fillet, skin removed

  • 2 tablespoons mayonnaise

  • sprinkle of kosher salt

  • sprinkle of pepper

  • 1/2 cup chopped fresh dill

  • 1/2 cup chopped fresh flat-leaf parsley

  • 3 teaspoons fresh chopped garlic or 3 cubes Gefen Frozen Garlic

  • 4 scallions, chopped

  • 5 tablespoons Yehuda Matzo Meal

  • 4 tablespoons Gefen Olive Oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon crushed red pepper

  • 1 tablespoon honey



Preheat the oven to 400 degrees Fahrenheit.


Line a baking sheet with Gefen Parchment Paper. Place salmon on a baking sheet. Spread mayonnaise over the top of the salmon. Sprinkle with salt and pepper.


In a small bowl, mix dill, parsley, garlic, scallions, matzo meal, olive oil, salt and red pepper. Mix well. Spread herb and matzo meal mixture over the top of the salmon. Drizzle with honey.


Bake for 20 to 25 minutes, until the fish is opaque and the top is lightly browned.


Styling and Photography by Chay Berger

Herb and Matzo-Crusted Salmon

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