This impressive baked whole salmon fillet is the epitome of easy summer entertaining. It is ridiculously simple and quick to put together, feeds a massive crowd, and is quite the show-stopping centrepiece to a big lunch/dinner party (which is why I chose to make it for my event at Makar Farms last July! Big thanks to Gourmet Egypt for supplying the beautiful Norwegian Salmon).
Preparation takes literally 5-10 minutes, and can be done the day before…other than that, the rest is pretty much hands off; the oven does all the work for you!
Another great thing about this dish is that it can be served hot, warm, room temperature, or even cold, and it is equally delicious in all cases. The method is quite straight-forward, and the marinade is endlessly customisable.
*Tip: the cooked salmon can also be flaked and used in salads or pasta dishes!
You can read more about the event and find more recipes from the day here.
- • One 1.2-1.5kg side of salmon, skin on
- • ¼ cup olive oil
- • 1 heaped tbsp. Dijon mustard
- • 1 heaped tbsp. grainy mustard
- • juice from half a large lemon (or one whole small)
- • 1 clove of garlic, minced
- • 2 tbsp. chopped herbs such as dill/tarragon/chives
- • 1 large lemon, thinly sliced, or 2 small
- • flaky sea salt & pepper
- Preheat oven to 200 degrees C (390F)
- Line a large baking sheet with baking paper. Rinse the salmon fillet, then pat completely dry with paper towels. Place the fillet skin-side down onto the baking sheet.
- In a small bowl, whisk together half the oil with both the mustards, lemon juice, garlic, chopped herbs, and a good amount of salt & pepper. Spread this mixture out evenly onto the surface of the salmon. Arrange the lemon slices on top, then drizzle with the rest of the oil. (*TIP: at this point, you could cover the whole tray with plastic wrap and keep in the fridge up to overnight until ready to cook.)
- Bake in the oven for 25-30 minutes, until opaque and flakes easily, but still moist. Serve warm, at room temperature, or even cold, with extra chopped fresh herbs or a simple yoghurt sauce with lemon if you wish.
• This recipe can also be made with single-portions of salmon fillets; follow the same method and recipe, but keep an eye on the fillets while cooking, as they will only need around 20-25 minutes in the oven.