Germany Lachsfilet (Salmon Fillet)
Lachsfilet, or salmon fillet, is a popular dish in German cuisine, celebrated for its simplicity and versatility. The fillet is typically pan-seared, grilled, or baked, often seasoned with salt, black pepper, and a touch of lemon juice to enhance its natural flavor. It also may be accompanied by herbs such as dill, parsley, or chives, which pair beautifully with the rich, buttery texture of the salmon. Lachsfilet is often served with a variety of sides, including steamed vegetables, potatoes, or a light salad, and sometimes accompanied by a creamy dill sauce or hollandaise. Whether enjoyed as a light lunch or a more elaborate dinner, lachsfilet showcases Germany’s love for fresh, high-quality fish and its tradition of creating healthy, flavorful meals with minimal yet carefully chosen ingredients.
Recipe Servings: 4
Ingredients
- 4 (4-oz/113-g) salmon fillets
- 2–3 Tbsp (30–45 g) Dijon mustard
- ¼ cup (28 g) dry breadcrumbs
- ¼ cup (59 ml) olive oil
- Salt, to taste
- Ground black pepper, to taste
Directions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment.
- Place salmon fillets on baking sheet skin side down.
- Brush salmon fillets with Dijon mustard and sprinkle it with salt and black pepper.
- Mix together breadcrumbs and olive oil in a small bowl and then spread the mixture over the fillets.
- Bake salmon, uncovered, for about 15–20 minutes or until it flakes easily with a fork.
- Remove salmon from the oven and serve it hot.
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