Whole Baked Salmon with Lemon and Dill
This Whole Baked Salmon with Lemon and Dill recipe is a lovely choice when Christmas lunch calls for something lighter than a traditional roast. The fish bakes under a loose foil cover, with lemon and dill tucked inside and a little butter melting over the skin.
For a hot South African Christmas, serve it with baby potato salad, crisp cucumber and green beans dressed with lemon. Most of the work happens before the fish goes into the oven, leaving you time to finish the salads and set out a big serving platter.
Ask your fishmonger to clean and scale the salmon, and check that it fits your roasting tin. A thermometer takes the guesswork out of cooking the thickest part.
Ingredients
For the salmon
To serve
Instructions
- 1Heat the oven to 180°C, or 160°C fan. Choose a large, deep roasting tin that holds the salmon comfortably. Line it with baking paper and brush the paper with a little of the olive oil.
- 2Pat the salmon dry inside and out with kitchen paper. Check the cavity for any remaining scales or blood and wipe it clean. If necessary, ask the fishmonger to remove the head beforehand so the fish fits your tin.
- 3Finely chop about a quarter of the dill. Mix it with the softened butter, garlic, salt and pepper. Rub some of this mixture inside the cavity and spread the remainder over the upper side of the fish.
- 4Arrange half the lemon slices in the tin and place the salmon on top. Fill the cavity with the remaining lemon slices and most of the dill sprigs, keeping a few fresh sprigs for serving.
- 5Drizzle the remaining olive oil over the salmon. Pour the water into the tin around the fish, then cover loosely with foil, sealing it around the edges of the tin.
- 6Bake for 35 minutes, then carefully remove the foil, keeping your hands away from the escaping steam. Spoon a little of the tin juices over the salmon.
- 7Bake uncovered for another 10–20 minutes, checking early if the fish is slender. It is ready when a thermometer inserted into the thickest flesh behind the head, without touching bone, reads 63°C. The flesh should be opaque and separate easily into moist flakes; do not expect crisp skin.
- 8Rest for 5 minutes. Use two broad spatulas to transfer the fish carefully to a warmed platter, or serve straight from the tin. Spoon over the juices and add the reserved dill and lemon wedges. Lift portions from the upper side, then gently remove the backbone to reach the lower fillet, checking each portion for small bones.
Nutrition (per serving)
- Calories
- 420 kcal
- Carbohydrates
- 2 g
- Protein
- 37 g
- Fat
- 29 g
- Saturated fat
- 8 g
- Sugar
- 0.5 g
- Fibre
- 0.5 g
- Sodium
- 470 mg
- Cholesterol
- 115 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Check the fish against your roasting tin and oven before Christmas Day. A head-off whole salmon is easier to fit, but start checking its temperature earlier if it weighs less.
- Prepare the lemon slices and dill butter the day before and refrigerate separately. Keep the raw salmon covered in the coldest part of the fridge until you are ready to prepare it.
- Pair the salmon with chilled salads and put those on the table just before serving. The fish is also delicious cold, but chill it promptly rather than leaving it on a summer buffet.
- Refrigerate cooked fish within 2 hours, or within 1 hour if the temperature is above 32°C. Remove leftover flesh from the bones and store in shallow, covered containers; eat within 2 days.
Frequently asked questions
Can I use a whole side of salmon instead?
Yes. Lay a 1–1.2 kg side skin-side down on the lemon slices, halve the butter and seasoning, and scatter the dill over it. Roast at the same temperature and begin checking after 20 minutes; cook until the thickest part reaches 63°C.
How do I avoid drying out the salmon?
Keep it covered for the first part of cooking and check the thickest flesh with a thermometer. Thickness matters more than weight alone, so use the timing as a guide and take the fish out once it reaches 63°C.
Can I use frozen whole salmon?
Yes, provided it has been properly cleaned. Thaw it completely on a tray in the fridge, allowing roughly 24–48 hours depending on its size. Keep it covered and separate from ready-to-eat foods, then pat dry before preparing.
