• 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).



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.


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

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