Dominic Hirst, Chef Tutor of the Cooking School, Dean Clough makes a gorgeous salmon saltimbocca for two. To find out more about the Cooking School go to

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The Cooking School still has places left on our Catch of The Day course on February 7, so don’t miss out. And following the fish theme here’s a great way to serve salmon.

The recipe marries the subtle taste of the fish with the sharpness of lemon and mustard along with salty prosciutto and fragrant fresh sage.

You can use regular breadcrumbs if you cannot get hold of the Japanese Panko variety, although they are available in bigger branches of most supermarkets.


2 x 350g salmon fillet – pin bones removed and skinned

8 slices Prosciutto Ham

16 large fresh sage leaves

240g Panko breadcrumbs

4 tablespoons Dijon mustard

4 tablespoons olive oil

8 lemon quarters


- chopping board

- sharp knife

- teaspoon

- frying pan

- baking tray

How to make it

1. Preheat the oven to 200°C. Lay 4 pieces of Prosciutto flat on a working surface and top with 8 sage leaves. Lay the salmon fillet across the middle and fold the Prosciutto around the fillet to completely enclosed the fillet. Make sure the side you bread is not the side where the Prosciutto ends or it may come loose from the fillet when cooking. Repeat for the second fillet

2. Brush the presentation side of the fillet with Dijon mustard and add lemon and pepper. Dip the mustard coated side in the Panko breadcrumbs to coat. Do this a couple of times to get the most crumbs you can on the fish.

3. Heat oil or ghee in a non-stick skillet over a medium-high heat. When hot add the salmon breadcrumbs down to brown the Panko crumbs and the Prosciutto.

4. Cook for about a minute then carefully check to see if the presentation side is nicely browned. If so turn the fillets over and cook the other side for one minute. Remove the fish from the pan and wipe out the oil with a paper towel. Place the fish back in the pan and into the preheated oven. Cook until firm to the touch - about 4-5 minutes.

5. Remove the fish from the oven, plate and serve with lemons.

Allergy Aware

This recipe contains

Gluten (breadcrumbs)

Fish (salmon)

Dijon mustard may contain wheat and/or sulphites.