Quick and easy Hasselback salmon

💙Why you'll love it

• Quick and easy - just a few simple steps and in under 20 minutes you'll be able to put this delicious meal on your table.
• Tasty and fresh - incredibly fragrant and indulgent, it'll bring the sunshine to your plate, and believe me, you're in for a treat!
• Easily adaptable - you can adapt it with a wide variety of vegetables, toppings and herbs….

🍅Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious dish.

• Fresh salmon fillets - this is the key ingredient in this recipe, so I really recommend buying a good quality fish.
• Panko breadcrumbs - found in most grocery stores or some supermarkets. It offers an extra crispy texture.
• Cherry tomatoes - I recommend the Sungold, Sweet 100 or Coeurs de Pigeon varieties, which are small and sweet. They're in season from June to September included, so make the most of them!
• Zucchinis - in season from May to October included.
• Honey - choose quality honey. The source (France or French region), the label (organic, Appellation d'Origine Contrôlée, Appellation d'Origine Protégée or Indication Géographique Protégée) or the words "harvested and jarred by the beekeeper" are indicators that can help you. Avoid liquid honey: quality honey crystallizes and is therefore hard. If it's liquid, it's been completely processed, and therefore no longer has any virtue.
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.

🍯Variations

Feel free to substitute cherry tomatoes, zucchini and lime in this recipe to suit your tastes. I suggest several options -

• Spinach and feta cheese
• Garlic and herbs (parsley, dill, chives)
• Lemon and thyme
• Roasted red peppers and black olives
• Goat's cheese and walnuts
• Sautéed mushrooms and shallots
• Lime zest and jalapeño pepper
• Artichokes and olive spread
• Honey and Dijon mustard

This recipe has not been tested with other substitutions. If you try substituting ingredients, the result may not be as expected. Feel free to leave a comment below to let me know if it worked!

🥕What to serve it with?

• Roasted asparagus - simply seasoned with olive oil, salt and pepper.
• Green beans with garlic - sautéed with garlic and slivered almonds for a crunchy touch.
• Honey-glazed carrots - soft and sweet, they complement salmon well.
• Rice pilaf - with onions, carrots and spices for an aromatic flavor.
• Potatoes - mashed potatoes, Hasselback potatoes, French hazelnut potatoes…the choice is yours!
• Risotto, flavored with lemon and Parmesan, for example.
• Bread - French baguette, pita bread, focaccia, ciabatta…

✨How to make the best Hasselback salmon?

Recipe details and quantities are in the recipe card below.

• Preheat your oven to 355°F/180°C. Start by removing the skin from your salmon fillets.
• Place the Panko breadcrumbs on a baking sheet lined with parchment paper.

• Using a knife, make incisions, but not all the way to the bottom.
• Garnish with zucchini strips, halved cherry tomatoes and lime wedges.
• Season with salt and pepper, olive oil and bake for 8 to 12 minutes (depending on the thickness of your fillets).

• Meanwhile, prepare the sauce by mixing all the ingredients in a small bowl. Once the salmon is cooked, remove the lime wedges, pour over the sauce and enjoy!

👩🏻‍🍳Chef's tip

To cut your salmon fillets properly, use chopsticks - simply place each fillet between two chopsticks and make a notch.

❄️Make ahead & storage

• Make ahead - you can prepare the salmon the day before (incise it) and season with salt and pepper. Cover with cling film and refrigerate overnight. You can also prepare the sauce in advance and store it in a small jar in the fridge for up to 3 days (stir well before use).
• Store - leave to cool completely, then place in an airtight container in the fridge for up to 2 days.
• Reheat - place the salmon in a microwave-safe dish and heat on medium power for 1-2 minutes.