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Roasted salmon

Roasted salmon

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Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 generously

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

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

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

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Rating: 5 out of 5.9 ratings
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