Baked Tasmanian Salmon with Lemon Myrtle and Macadamia Crust

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Fresh Tasmanian salmon fillets topped with a crunchy macadamia nut crust infused with fragrant lemon myrtle, baked to flaky perfection. This australian-inspired seafood ready in about 30 minutes pairs 6 oz each Tasmanian salmon fillets, chopped finely macadamia nuts, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: In a bowl, combine 1/2 cup finely chopped macadamia nuts, 1 tbsp finely chopped fresh lemon myrtle leaves, 1/4 cup panko breadcrumbs, and 3 tbsp melted unsalted butter. Mix well until crumbly but holds together.
  3. Step 3: Pat dry 4 Tasmanian salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Place the salmon fillets skin-side down on the prepared baking sheet. Press the macadamia and lemon myrtle crust evenly onto the top of each fillet.
  5. Step 5: Bake for 12-15 minutes until the crust is golden and the salmon flakes easily with a fork.
  6. Step 6: Serve immediately with 4 lemon wedges for squeezing over the top.

Equipment for this recipe

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Frequently asked questions

How long does Baked Tasmanian Salmon with Lemon Myrtle and Macadamia Crust take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Tasmanian Salmon with Lemon Myrtle and Macadamia Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped finely macadamia nuts from drying out.

Can I substitute ingredients in Baked Tasmanian Salmon with Lemon Myrtle and Macadamia Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Tasmanian Salmon with Lemon Myrtle and Macadamia Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Tasmanian Salmon with Lemon Myrtle and Macadamia Crust?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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