Roasted salmon

Roasted salmon

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

Difficulty and servings

Moderately easy

Serves 6 generously

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

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).
Try

Half-steamed purple sprouting broccoli

In a wide, heavy-based pan, heat about 2cm depth of water with some salt. When boiling, add 375g purple sprouting broccoli and cook for 2 mins or until just al dente. Drain, season and serve immediately.

Buying salmon

Depending on what your supermarket or fishmonger has available, you probably won't get a perfect 2kg salmon, but if in any doubt go larger. Any leftovers are delicious cold, or use them to make fish cakes or a fish pie.

PER SERVING

606 kcalories, protein 68g, carbohydrate 1g, fat 37 g, saturated fat 7g, fibre 0g, sugar 1g, salt 0.39 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

  • Binder photo Juliet

    01 April 2010

    Juliet commented on this recipe

    I made this for Mothers Day - it was a huge success.

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  • Binder photo Juliet

    01 April 2010

    Juliet rated this recipe

    5 stars

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  • Binder photo ZeTallGerman

    28 June 2010

    ZeTallGerman rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Kelly

    03 July 2011

    Kelly commented on this recipe

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

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  • Binder photo Nex

    06 July 2011

    Nex rated and commented on this recipe

    4 stars

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

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  • Binder photo Pudding

    07 April 2012

    Pudding commented on this recipe

    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.

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  • Binder photo Pudding

    07 April 2012

    Pudding rated this recipe

    5 stars

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  • Binder photo Desbralass

    14 April 2012

    Desbralass commented on this recipe

    very easy to make and a tasty change.

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  • Binder photo CFL recipes

    14 January 2013

    CFL recipes rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Moderately easy

Serves 6 generously

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

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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PER SERVING

606 kcalories, protein 68g, carbohydrate 1g, fat 37 g, saturated fat 7g, fibre 0g, sugar 1g, salt 0.39 g

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