Baked salmon with honey, mustard and dill

Baked salmon with honey, mustard and dill

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

I found the recipe for this excellent buffet or sharing dish – rather like a hot baked gravadlax without the curing process – in a Russian cookbook. A few years ago I was given a wooden plank by a Scandinavian friend specifically for roasting meat and fish. You pre-soak the plank in water overnight and cook your fish on top of it to impart a slightly smokey flavour, which works perfectly here.

Ingredients

Quantity Ingredient
1 x 1kg salmon side (with skin), trimmed and bones removed
sea salt
freshly ground black pepper
2 tablespoons dijon mustard
3-4 tablespoons clear honey
4-5 tablespoons dill, finely chopped
or 4-5 tablespoons fennel tops, finely chopped

Method

  1. Preheat the oven to 240°C.
  2. Lay the salmon skin-side down on a baking tray or pre-soaked wooden plank. Season the fish then spread with the mustard and scatter the dill or fennel tops over evenly.
  3. Spoon over the honey and bake in the oven for 10–15 minutes, until just cooked. Serve hot or cold with a warm potato salad with sliced shallots and olive oil, or a raw shaved fennel salad.
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