Baked 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
Scale
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
