Description
A delicious baked salmon recipe served with a creamy, tangy cold roe sauce and tender dill-infused baby potatoes. This dish combines fresh flavors of lemon, dill, and garlic, making it a perfect elegant yet easy-to-make meal for any occasion.
Ingredients
Scale
Cold Roe Sauce
- 250 ml Mayonnaise (1 cup)
- 250 ml Greek yogurt or Creme fraiche (1 cup)
- 100 g Fish roe or Tobiko (3.5 oz)
- 1 small red onion, chopped
- 4 tbsp chopped fresh dill
- 1 tbsp Lemon juice
- Salt and pepper, to taste
- Pinch of cayenne pepper, to taste
Oven Baked Salmon
- 1.200 kg fresh salmon (2.6 lb)
- 4 garlic cloves, sliced
- Fresh dill, chopped
- 1 lemon, sliced
- Salt and pepper, to taste
- Aluminum foil for wrapping
Dill Potatoes
- 500 g baby potatoes (1.1 lb)
- 1 sprig fresh dill
- Salt, to taste
Instructions
- Make Cold Roe Sauce: In a mixing bowl, combine the Greek yogurt, mayonnaise, chopped onion, lemon juice, chopped dill, and fish roe or Tobiko. Season the sauce with salt, pepper, and a pinch of cayenne pepper to your taste. Mix everything well, then cover and refrigerate until ready to serve.
- Preheat Oven: Preheat your oven to 180°C (356°F) to prepare for baking the salmon.
- Season Salmon: Season the salmon fillets with salt and pepper. Layer sliced garlic, lemon slices, and chopped dill on top and in between the fillets.
- Prepare Salmon for Baking: Place lemon slices on a piece of aluminum foil and set one salmon fillet skin side down on top. Place the second salmon fillet on top of the first, sandwiching the lemon slices, garlic, and dill between them.
- Wrap the Salmon: Carefully wrap the foil around the salmon fillets to seal in the juices during baking.
- Bake Salmon: Place the foil-wrapped salmon on a baking tray and bake in the preheated oven for about 30 minutes, until the salmon is cooked through and flakes easily with a fork. Avoid overcooking.
- Rest and Prepare for Serving: Remove the salmon from the oven and let it rest for 10 minutes. Carefully remove the skin and transfer the salmon to a serving plate.
- Cook Dill Potatoes: While the salmon bakes, wash the baby potatoes and boil them in salted water with a fresh dill sprig until tender, about 15-20 minutes.
- Serve: Drain the potatoes and serve them alongside the baked salmon and cold roe sauce for a complete meal.
Notes
- Use fresh fish roe like Tobiko for best flavor and texture.
- You can substitute creme fraiche for Greek yogurt if preferred.
- Keep the salmon wrapped while resting to retain moisture.
- Make the cold roe sauce ahead of time to allow flavors to meld.
- Adjust seasoning of the sauce with cayenne pepper depending on your spice preference.
- Baby potatoes should be tender but not falling apart when boiled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: baked salmon, cold roe sauce, dill potatoes, healthy dinner, fish recipe, low fat, easy salmon recipe
