Roasted salmon

Prep: 20 mins Cook: 1 hr

More effort

Serves 6 generously
Cooking whole sides of salmon for a centrepiece is a sociable and special way of eating

Nutrition and extra info

Nutrition: per serving

  • kcal606
  • fat37g
  • saturates7g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein68g
  • salt0.39g
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  • 1 x 2kg/4lb 8oz salmon, filleted to give two sides, skin on



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 lemon, sliced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • good handful mixed herbs such as parsley, dill, chervil or tarragon



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 bay leaf
  • 1-2 shallots, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • splash white wine


  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).

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Comments (8)

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

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

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

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

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

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

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