Salmon baked with herbs & caramelised lemons

Salmon baked with herbs & caramelised lemons

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(3 ratings)

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Cooking time

Prep: 25 mins Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 8

Create a refreshingly aromatic centrepiece with Gordon Ramsay's easy way of cooking salmon

Nutrition and extra info

Nutrition info

Nutrition

kcalories
388
protein
32g
carbs
1g
fat
29g
saturates
5g
fibre
0g
sugar
1g
salt
0.56g

Ingredients

  • whole salmon (about 2kg), scaled, gutted and washed
  • 3 small lemons, thickly sliced
  • 100ml olive oil
  • 4-6 fresh bay leaves
  • few sprigs each fresh rosemary, thyme, basil, sage and parsley
  • 2-3 lemongrass stalks, cut into large pieces
  • 1 head garlic, halved horizontally
  • 1 tsp peppercorns, mixed or black
  • 5-6 whole star anise

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Method

  1. Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
  2. Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
  3. Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
  4. Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.

Recipe from Good Food magazine, August 2006

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Comments

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dgurung's picture

Made this last night for my date, and it was delicious. Very simple and light, yet impressive. I mixed in a bit of cinamon in it, thought it went pretty good.

deodatus's picture
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This is a cheap and extremely delicious dish. Cheap if you are in France - you can buy a whole (frozen) salmon weighing 2-3 kilos for only €5 - €8 in any supermarket. Can't buy them here in Holland.
I've often made salmon in the oven but this recipe with lemons is fresh and full of flavour.

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