Once you have made the effort to buy the fresh salmon all the hard work is over – this simple method of cooking turns out a salmon that is sweet and melting and looks stunning as centre stage of a party or dinner table. It is also proving to be a family dinner hit - we all love "pink fish" so it is now an easy, yet special meal for us to share together.
You can substitute with a side of trout as well - which we actually do more often now. This simple cooking brings out the best in salmon or trout.
Serve with some fast crunchy potatoes and a simple salad or steamed vegetbales. Or serve with crusty bread, a tahini sauce (tahini mixed with yoghurt, lemon) and a piquant red onion, caper and parsley salad.
Recipe provided by Mary-Lou Herdson.
Pictured: Baked Side of Trout
1 whole side of salmon, skin on – ask the fishmonger to prepare for you
Juice of 2 lemons
2 tbsp brown sugar
Sea salt and pepper to season
Preheat your oven to 155°C.
Lay some foil or baking paper over an oven tray and rub some light olive oil over, place the salmon skin-side down – make sure this all fits in the oven.
Squeeze the lemon juice all over the salmon flesh, sprinkle with the brown sugar to cover evenly. Season with some sea salt and freshly ground pepper.
Place the salmon in the oven on the middle shelf and bake 15 minutes, then move it to the top shelf and bake another 10 - 15 minutes - until the salmon is slightly caramelised and browned on top. The middle should be cooked to medium depending on your oven. It should be flakey yet maintain the beautiful deep colour. Cook a further 10 - 15 minutes if you prefer well done, covering the top with foil if browning too much.
Serves 8 - 12