Main dishes
Oven-baked salmon with lemon
Baked salmon with lemon works as well for a Tuesday dinner as for guests. There's about ten minutes of hands-on work: brush the fish with garlicky oil, top with lemon slices and put it in a hot oven. The one thing to watch is timing, because salmon cooks quickly and turns dry if it's left in even five minutes too long. At 200°C, fillets or steaks 2.5-3 cm thick are ready in 12-15 minutes, moist inside and flaking easily with a fork.
Method
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Heat the oven to 200°C (fan 180°C). Line a baking dish or tray with baking paper.
Pat the fish dry with kitchen paper. Leave the skin on if there is any, as it protects the flesh from drying out.
Mix the olive oil with the crushed garlic. Season the salmon with salt and pepper and brush it all over with the garlic oil.
Lay a few dill sprigs on the paper and place the fish on top, skin side down. Put 1-2 thin lemon slices on each piece.
Bake on the middle shelf for 12-15 minutes for pieces 2.5-3 cm thick.
Check the thickest part: the flesh should be opaque and flake easily with a fork while still slightly juicy in the centre.
Squeeze over the lemon juice, scatter with chopped dill and serve straight away.
Tips for success
- Don't bake salmon for longer than 15-18 minutes; it keeps cooking for a couple of minutes after it comes out.
- Take the fish out of the fridge 15 minutes before baking so it cooks evenly.
- Don't squeeze lots of lemon over before baking. The acid makes the texture drier.
- Thin pieces of 1.5-2 cm only need 8-10 minutes.
Serving and storage
Serve with boiled new potatoes, rice, roasted vegetables or a leafy salad. A sauce of Greek yoghurt with dill and garlic goes perfectly.
Keep in the fridge for up to 2 days. Cold salmon is great in salads and sandwiches; if reheating, do it briefly so it doesn't dry out.
Variations
- With vegetables: scatter broccoli and cherry tomatoes around the fish and drizzle with oil.
- In foil parcels: wrap each portion in foil and bake for 15-18 minutes.
- Honey mustard glaze: brush with 1 tablespoon each of mustard and honey mixed together.
Calories and macros
Per serving (about 234 g):
Per 100 g: 201 kcal, P 17.3, F 13.3, C 1.2. An estimate based on average ingredient values. Your daily calories ›
