Panko Crusted Salmon with a Bacon Olive Tapenade

Panko Crusted Salmon with a Bacon Olive Tapenade
  • Servings: 2

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About this Recipe

A more sophisticated salmon recipe that will be sure to delight with a baconized tapenade will sure impress the crowd.


4 Strips Maple Leaf Bacon
3 tbsp Olive Oil
1 cup Pitted Kalamata Olives
4 Basil Leaves
2 tbsp Chopped Parsley
1 clove Garlic
1 tbsp Capers (about 10-12 capers)
1/2 Lemon of Juice
1/2 cup Panko Bread Crumbs
2 Salmon Fillets
Salt and Pepper


Preheat your oven to 450F. Nice and HOT! Wooh!

Chop up your bacon really small and give it a good fry.

Now… If you have a food processor, this is really easy. Throw all your ingredients on the list from the olive oil to the lemon juice as well as a touch of salt and pepper into the processor and pulse until you get a nice paste. Boom, you have a tapenade. Mix in the fried bacon and BOOM! Bacon tapenade.

If you’re like me and are without a food processor, add in the rest of those tapenade ingredients in a bowl or very large cup. I used a stick blender to process it all into a paste.

Now grab your beautiful salmon fillets and brush a thin layer of your tapenade over the top surface of your salmon.

Press your panko crumbs into the tapenade and drizzle with olive oil.

Throw this in the oven for 8-12 minutes, it will depend on the thickness of the fillet. The top should be golden brown, and the middle should be just cooked.

Serve with a little more tapenade and some parsley as a garnish. A meal fit for a wise old man.


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