The BBC Good Food logo
Roasted salmon

Whole roasted salmon

A star rating of 4.8 out of 5.10 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 generously

Cooking whole sides of salmon makes for an impressive dinner party centrepiece. We've teamed the fish with delicate flavours of lemon parsley and bay

Nutrition: per serving
HighlightNutrientUnit
kcal606
fat37g
saturates7g
carbs1g
sugars1g
fibre0g
protein68g
low insalt0.39g
Advertisement

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

Method

  • STEP 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.

  • STEP 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 TIPS

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.

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.

Recipe from Good Food magazine, April 2010

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content