Baked Salmon with Cold Roe Sauce Recipe
Introduction
Baked Salmon with Cold Roe Sauce is a delightful dish that combines tender, flavorful salmon with a creamy, tangy sauce enriched by fish roe. This recipe is perfect for a special dinner or a healthy weeknight meal that feels a little luxurious.
Ingredients
- 250 ml Mayonnaise (1 cup)
- 250 ml Greek yogurt (1 cup) or Creme fraiche
- 100 g Fish roe or Tobiko (3.5 oz)
- 1 small red onion, chopped
- 4 tbsp fresh dill, chopped
- 1 tbsp Lemon juice
- Salt and pepper, to taste
- Cayenne pepper, to taste
- 1.2 kg fresh salmon (2.6 lb)
- 4 garlic cloves
- Fresh dill for garnish
- 1 lemon, sliced
- 500 g baby potatoes (1.1 lb)
- 1 sprig fresh dill
Instructions
- Step 1: Prepare the cold roe sauce by combining Greek yogurt, mayonnaise, chopped red onion, lemon juice, chopped dill, and fish roe or Tobiko in a mixing bowl.
- Step 2: Season the sauce with salt, pepper, and a pinch of cayenne pepper to your liking. Mix well, then cover and refrigerate until ready to serve.
- Step 3: Preheat the oven to 180°C (356°F).
- Step 4: Season the salmon fillets with salt, pepper, sliced garlic, lemon slices, and chopped dill. Place lemon slices, garlic, and dill in the middle of the fillets for extra flavor.
- Step 5: Lay lemon slices on a piece of foil, place one salmon fillet skin-side down on top, then carefully place the second fillet on top. Ensure the lemon, garlic, and dill are between the fillets.
- Step 6: Wrap the foil securely around the salmon to seal in the juices, then place it on a baking tray.
- Step 7: Bake the salmon in the preheated oven until it is cooked through and flakes easily, about 20-25 minutes depending on thickness.
- Step 8: Meanwhile, boil or steam the baby potatoes and garnish with a sprig of dill before serving.
- Step 9: Serve the baked salmon with cold roe sauce alongside the baby potatoes for a complete and flavorful meal.
Tips & Variations
- Use creme fraiche instead of Greek yogurt for a richer, creamier sauce.
- Substitute the fish roe with finely chopped smoked salmon for a different seafood twist.
- Adding a splash of white wine to the salmon before baking can enhance the flavor.
- Serve with a fresh green salad or steamed vegetables for a lighter meal.
Storage
Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or serve cold. The cold roe sauce is best served chilled and should be consumed within 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before seasoning and baking to ensure the best texture.
Is it necessary to wrap the salmon in foil?
Wrapping the salmon in foil helps to keep it moist and infuses the flavors of lemon, garlic, and dill. While you can bake uncovered, using foil is recommended for tender, juicier results.
PrintBaked Salmon with Cold Roe Sauce Recipe
Delight in this elegant Baked Salmon with Cold Roe Sauce, combining tender oven-baked salmon fillets wrapped with fresh herbs and lemon, served alongside a creamy, tangy sauce made with Greek yogurt, mayonnaise, and fish roe. This dish pairs perfectly with baby potatoes for a complete and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: International
- Diet: Low Salt
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 Small red onion, chopped
- 4 tbsp Dill, chopped
- 1 tbsp Lemon juice
- Salt, to taste
- Pepper, to taste
- Cayenne pepper, to taste
Oven Baked Salmon
- 1.2 kg Fresh salmon fillets (2.6 lb)
- 4 Garlic cloves, sliced
- Fresh dill, chopped
- 1 Lemon, sliced
- Salt, to taste
- Pepper, to taste
Side
- 500 g Baby potatoes (1.1 lb)
- 1 Sprig of dill, for garnish
Instructions
- Prepare Cold Roe Sauce: In a mixing bowl, combine Greek yogurt, mayonnaise, chopped red onion, lemon juice, chopped dill, and fish roe or Tobiko. Season with salt, pepper, and a pinch of cayenne pepper. Mix thoroughly to combine all ingredients evenly.
- Chill Sauce: Cover the bowl with plastic wrap and refrigerate the cold roe sauce until ready to serve. This allows the flavors to meld beautifully.
- Preheat Oven: Set your oven to 180°C (356°F) to warm up while preparing the salmon.
- Season Salmon: Season the salmon fillets on both sides with salt and pepper. Layer sliced garlic, lemon slices, and chopped dill in the center of one fillet. Place lemon slices on a piece of foil to prevent sticking and place this fillet skin-side down on top.
- Assemble Salmon Fillets: Carefully layer the other salmon fillet on top of the first, ensuring that the lemon slices, garlic, and dill are sandwiched between the fillets.
- Wrap and Bake: Wrap the foil tightly around the salmon fillets to seal in steam and juices. Place the wrapped salmon on a baking tray and bake for approximately 20-25 minutes or until the salmon is cooked through and flakes easily with a fork.
- Prepare Baby Potatoes: While the salmon bakes, boil or steam the baby potatoes until tender. Drain and optionally toss with a little butter and fresh dill for flavor.
- Serve: Carefully unwrap the baked salmon and transfer to a serving plate. Serve alongside the baby potatoes and a generous spoonful of chilled cold roe sauce.
Notes
- Ensure salmon fillets are fresh and of good quality to maximize flavor and texture.
- Adjust cayenne pepper in the sauce to your preferred level of spiciness.
- The foil wrap helps keep the salmon moist and infused with lemon and garlic aromas.
- The cold roe sauce can be made a day ahead to enhance the flavors.
- Baby potatoes can be roasted instead of boiled for extra texture.
- Leftover sauce can be used as a dip for vegetables or crackers.
Keywords: baked salmon, cold roe sauce, fish roe, Greek yogurt sauce, lemon salmon, healthy seafood, baby potatoes side, dill salmon recipe
