Roasted salmon

Roasted salmon

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 6 generously

Cooking whole sides of salmon for a centrepiece is a sociable and special way of eating

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
606
protein
68g
carbs
1g
fat
37g
saturates
7g
fibre
0g
sugar
1g
salt
0.39g

Ingredients

  • 1 x 2kg/4lb 8oz salmon, filleted to give two sides, skin on
  • 1 lemon, sliced
  • good handful mixed herbs such as parsley, dill, chervil or tarragon
  • 2 bay leaves
  • 1-2 shallots, thinly sliced
  • splash white wine

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Method

  1. Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top – skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
  2. Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through – check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).

Recipe from Good Food magazine, April 2010

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Comments

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rachthecook's picture

Made this for a family dinner early today, and it was very well received. I used a mix of tarragon, parsley and dill, and added more lemon slices and lemon juice as recommended by others. I also made the lemon and chive mayonnaise. Had with roast potatoes and stir fried spring greens. Easy and delicious, will make again. PS I didn't only made one side of salmon, rather than two tied together.

Hawie's picture
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I wouldn't say this was the best ever, but it was very good, and very easy for those who might not be confident cooks. I thought the flavour of the shallots was imperative, and might even add more next time. No leftovers for us, but then I didn't weight the fish, just cut of a chunk to feed 9 of us.

desbralass's picture

very easy to make and a tasty change.

mickandsharon's picture
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I cooked this for my hubby and some good friends and it was a huge success with left overs for the kids the next day! Will definately be doing this again.

apolloxxl's picture
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Was pretty good. But not really special. I dont think shallots added anything to the mix. I wish I added extra lemon instead.

kellywalsh's picture

Fantastic, easy and impressive. Leftovers very good cold the next day.

zetallgerman's picture
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I made this last night after I remembered seeing it on one of Jamie Oliver's "Naked Chef" episodes.
I wedged fresh dill, flat leaf parsley and lemons inbetween the 2 fillets, as well as plenty of lemon zest and packed the lemon slices on top. Served with plain, boiled new potatoes... a really healthy and delicious dinner! Hubby (usually not a big fish fan) was delighted! Will definitely make this again.

julietbishop's picture
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I made this for Mothers Day - it was a huge success.

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