Get ready for a taste of Scandinavia with an easy favorite: Baked Salmon with Cold Roe Sauce. It’s not just for fancy dinners; it’s perfect for any night when you want something delicious without all the fuss.
Preparing the Salmon
- First, preheat your oven to 180°C (356°F). Next, generously season your salmon fillets with salt, pepper, sliced garlic, lemon slices, and chopped dill.
- Place lemon slices on a piece of foil. Then, lay one salmon fillet (skin down) on top of the lemon slices. Carefully place the other salmon fillet on top of the first one, ensuring the lemon slices, garlic, and dill are in between the fillets.
- Finally wrap the foil around the salmon to seal in the juices.
- Bake in the preheated oven for about 30 minutes, being careful not to overcook, otherwise, the salmon will get dry. It should be cooked through and flake easily with a fork.
- After baking, let it rest for 10 minutes. Remove the skin and place the salmon on a serving plate.
For this recipe, when it comes to the salmon, you can adjust as needed. Whether you’re cooking a larger or smaller piece of salmon, it works just fine. On average, it should be baked in the oven for about 20-22 minutes per kilogram (1 kg=2.2lb).
Making the Roe Sauce
While the salmon bakes, let’s prepare the delicious cold roe sauce. In a mixing bowl, combine Greek yogurt, mayonnaise, chopped onion, lemon juice, chopped dill, and your choice of fish roe or Tobiko caviar. Season the sauce with salt, pepper, and a pinch of cayenne pepper for a hint of spice. Once mixed, cover the bowl and refrigerate the sauce until ready to serve.
I usually use crème fraîche when making this sauce. However, when I want a lighter sauce with fewer calories, I opt for Greek yogurt.
Dill Potatoes
As the salmon cooks, don’t forget about the side dish! Choose small baby potatoes and boil them in salted water with a fresh dill sprig until they’re tender. Once the potatoes are cooked, drain them and serve them alongside the salmon and sauce.
Serving
When the salmon is done baking, carefully unwrap it and transfer it to a serving platter. Slice the baked salmon into portions and serve alongside the boiled dill potatoes. Don’t forget to generously spoon the cold fish roe sauce over each piece of salmon for added flavor and flair.
Baked Salmon with Cold Roe sauce brings the flavors of Sweden to your dinner table with minimal effort. Whether it’s a special occasion or just a regular weeknight, this easy baked salmon recipe is sure to impress. Enjoy the delicious combination of tender salmon, creamy sauce, and flavorful potatoes – it’s a taste of Scandinavia you won’t soon forget!
If you liked Baked Salmon with Cold Roe sauce, you may also like:
Fish Soup
Baked Salmon with Cold Roe sauce
Equipment
- 1 Pot for potatoes
- 1 small bowl
Ingredients
Cold Roe Sauce
- 250 ml Mayonnaise (1 cup)
- 250 ml Greek yogurt (1 cup) or Creme fraiche
- 100 g Fish roe or Tobiko (3.5 oz)
- 1 Onion red (small) , chopped
- 4 tbsp Dill , shopped
- 1 tbsp Lemon Juice
- Salt and pepper , to taste
- Cayenne pepper , to taste
Salmon
- 1.200 g Salmon fresh (2.6 lb)
- 4 Garlic cloves
- Dill
- 1 Lemon , sliced
- Salt and pepper
Dill potatoes
- 500 g Baby potatoes (1.1 lb)
- 1 Dill , sprig
Instructions
Cold Roe Sauce
- In a mixing bowl, combine Greek yogurt, mayonnaise, chopped onion, lemon juice, chopped dill, and your choice of fish roe or Tobiko caviar.
- Season the sauce with lemon juice, salt, pepper, and a pinch of cayenne pepper to taste.
- Mix everything together well, then cover the bowl and refrigerate the sauce until you’re ready to serve.
Oven baked Salmon
- Preheat your oven to 180°C (356°F).
- Season the salmon fillets with salt, pepper, sliced garlic, lemon slices, and chopped dill. Make sure to place the lemon slices, garlic, and dill in the middle of the fillets.
- Place lemon slices on a piece of foil, then place one salmon fillet (skin down) on top of the lemon slices. Carefully place the other salmon fillet on top of the first one, ensuring that the lemon slices, garlic, and dill are in between the fillets.
- Wrap the foil around the salmon to seal in the juices.
- Bake in the preheated oven for about 30 minutes. Be careful not to overcook; the salmon should be cooked through and flake easily with a fork.
- Remove from the oven and let it rest for 10 minutes. Remove the skin and place the salmon on a serving plate.
Dill potatoes
- While the salmon is baking, choose small baby potatoes wash and then boil them in salted water with fresh dill sprig until they're tender.
- Once the potatoes are cooked, drain them and serve them alongside the salmon and sauce.
Smaklig måltid!
