Tasmanian Salmon Fillet with Lemon Myrtle and Macadamia Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-baked Tasmanian salmon topped with a fragrant lemon myrtle and crunchy macadamia nut crust for a fresh coastal dish. This australian-inspired seafood ready in about 25 minutes pairs 6 oz each Tasmanian salmon fillets, lemon myrtle powder, chopped macadamia nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 2 Tasmanian salmon fillets and season with 3/4 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a bowl, mix 1 tsp lemon myrtle powder, 1/3 cup chopped macadamia nuts, and 1/4 cup panko breadcrumbs. Stir in 2 tbsp melted butter until crumbs are coated.
  3. Step 3: Place salmon fillets skin-side down on a baking sheet lined with parchment paper. Drizzle 1 tbsp olive oil over them.
  4. Step 4: Press the macadamia and lemon myrtle crumb mixture evenly onto the top of each fillet.
  5. Step 5: Bake in the oven for 12-15 minutes until the crust is golden and salmon flakes easily with a fork.
  6. Step 6: Serve immediately with fresh lemon wedges for squeezing over the fish.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 25 minutes (10 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 Tasmanian Salmon Fillet 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 lemon myrtle powder from drying out.

Can I substitute ingredients in Tasmanian Salmon Fillet 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 Tasmanian Salmon Fillet with Lemon Myrtle and Macadamia Crust for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tasmanian Salmon Fillet 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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