Jump to content
Order over £20 worth of products and enjoy free delivery. Shop now
Home > Recipes > Whole Baked Salmon with Rice
salmon and lemon

Whole Baked Salmon with Rice

Take a leaf out of Scandanavian and European dishes with this whole baked salmon that makes a statement at Christmas time.

  • 31 - 60 Minutes
  • Easy
  • 4

This recipe uses:

Fragrant Jasmine Rice

Where to buy

(Or, try it with: Pure Basmati Rice 1kg , Pure Steamed Basmati Rice 250g or Fragrant Steamed Jasmine Rice 250g )

Whole Baked Salmon with Rice

Method

Ingredients

Ingredients

  • 1 Whole Side of Salmon, approximately 1.1kg – 1.3kg
  • 50g Butter
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt and Pepper
  • 1 Onion, thinly sliced
  • 1 Lemon, thinly sliced
  • 2 Tsp Dried Oregano
  • 25g Fresh Parsley, chopped finely
  • 25g Fresh Dill
  • 200g Tilda Jasmin Rice or Pure Basmati

How to make Whole Baked Salmon with Rice

  1. Preheat the oven to 190 C.

  2. Season the salmon with salt and pepper. In a large non-stick frying pan, heat the butter on a medium heat and fry the salmon skin down to crunch it up, approximately 5 minutes. Ensure to coat the salmon with the butter and then remove from the heat.

  3. In a nonstock oven tray, lay the onions, lemon slices, oregano, and drizzle with olive oil. Place the salmon skin up, on top of the onions and lemon and pour the butter over the ingredients.

  4. Loosely cover the salmon in foil and place in the oven to cook for 20 minutes to infuse the flavours.

  5. Remove the foil and cook for a further 5 minutes or until the salmon is opaque in colour and easily comes apart in nice big flakes.

  6. When cooked let the salmon rest for 5 minutes before transferring to a serving platter. Sprinkle with parsley and dill and serve with tender cooked rice.

Discover Similar Recipes

Lemon Onion Salmon Dinner Roast 31 - 60 Minutes Easy Pescatarian