Baked Side of Salmon
A baked side of salmon is the easiest way to feed six or more: one large fillet, a garlic and olive oil brush, lemon slices on top, and about 25 minutes in a hot oven. It looks generous on a platter and needs almost no attention while it cooks. Serve it straight from the oven with potatoes and greens, or chill it for a buffet. Allow about 40 minutes in total.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 6
- Per serving
- 375kcal
Internal temperature and resting for baked side of salmon
Thickness decides the timing, not weight. A 1kg side that is thick at one end and thin at the other needs the tail folded under; otherwise the thin end overcooks. Look for flesh that has turned opaque and flakes when pressed, or use a thermometer: about 55–63°C in the thickest part is a useful guide for moist fish.
Resting for 5 minutes lets the juices settle and makes the fillet easier to portion. The lemon on top also protects the surface from the oven's direct heat.
Baked side of salmon: the method
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6, and line a large baking tray with baking paper. Lay the salmon skin side down on the paper. If the tail end is thin, fold it under so it does not overcook.
- Season Pat the flesh dry with kitchen paper. Stir the garlic into the olive oil and brush it over the fish, then season with the salt and pepper.
- Add the lemon and dill Lay the lemon slices along the top in an overlapping row and tuck half of the dill sprigs in between them.
- Bake Bake on the middle shelf for , depending on thickness. The fish is ready when the flesh turns opaque and flakes easily when pressed in the thickest part. A thermometer in the centre should read about 55–63°C.
- Rest and serve Leave the salmon to rest on the tray for , then slide a fish slice between the flesh and the skin to lift out portions. Scatter over the rest of the dill.
What to serve with it
Boiled new potatoes, buttered green beans or a crisp salad all suit a large side of salmon. For a more indulgent plate, put the potatoes on the same tray, as in salmon with hasselback potatoes.
Chilled leftovers flake easily into a salmon salad sandwich. A swap for dill is flat-leaf parsley or chives, and a squeeze of lemon over the top just before serving lifts it.
Common problems and fixes for Baked Side of Salmon
- The thin end is dry while the thick end is underdone.
- Fold the thin tail under before baking so the whole fillet is an even thickness. Start checking the thickest part at 20 minutes.
- The fish looks pale and watery.
- Excess moisture turns to steam. Pat the salmon dry before oiling it, and use a roomy tray so it is not sitting in liquid.
- You want it slightly pink in the middle.
- Take it out at the lower end of the time, around 20 minutes for a 3cm-thick fillet. The residual heat finishes the job during resting.
Frequently asked questions about Baked Side of Salmon
How long does a baked side of salmon take?
About 20–25 minutes at 200°C (180°C fan), gas 6, for a 1kg side that is around 3cm thick. Check at 20 minutes, as the time depends on thickness.
Can I prepare it in advance?
Yes. Season it and arrange the lemon an hour ahead and keep it covered in the fridge. Bake just before serving.
Is it safe to eat leftover salmon cold?
Yes, if you chill it within 2 hours of cooking and eat it within 2 days. It is good flaked into salads and sandwiches.
Should I take the skin off first?
No. Baking it on the skin protects the flesh from the heat of the tray. Lift the flesh off the skin when you serve.
How did you like the recipe?
4.9 / 5 · 40 ratings
