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Baked Side of Salmon

Once you have made the effort to buy the fresh salmon the hard work is over – the salmon is sweet and melting and looks stunning in centre stage of a party or dinner table. YOu can use trout as well. This simple cooking brings out the best in salmon. Serve with crusty bread, tahini sauce (tahini mixed with yoghurt, lemon) and a piquant red onion, caper and parsley salad and some lovely plain steamed asparagus. Recipe provided by Mary-Lou Herdson.

Pictured: Baked Side of Salmon

1 whole side of salmon, skin on – ask the fishmonger to prepare for you
Juice of 2 lemons
2 tbsp brown sugar
Sea salt and pepper to season

Preheat your oven to 135°C.
Lay some foil or baking paper over an oven tray and rub some light olive oil over, place the salmon skin-side down – make sure this all fits in the oven.
Squeeze the lemon juice all over the salmon flesh, sprinkle with the brown sugar to cover evenly. Season

Bake 15 -20 minutes, until the salmon is slightly caramelised and browned on top – the middle should be cooked to medium, or medium rare depending how you like it, and will still be flakey yet maintain the beautiful deep colour. Cook a further 15 minutes if you prefer well done, covering the top with foil if browning too much.

Serves 8 - 12