1 whole salmon,
fresh lemon juice, as needed,
1 Tbsp. fresh dill,
1 medium cucumber,
2 tbsp. creme fraiche,
aspic as needed (made of gelatine and fish stock),
sea salt and pepper to taste.


1. Take the whole salmon (make sure it is fully defrosted, if it has been frozen), clean and wash it, and put it on foil.

2. Squeeze some lemon over the salmon, season it inside and out with sea salt and pepper, put a sprig of dill and wrap it, leaving some room to steam inside.

3. Bake in oven or over B-B-Q for 30-45 minutes, depending on the size.

4. When the salmon is ready, leave it to cool down in the foil for about 10 minutes, then transfer to a platter and chill it in the fridge.

5. Peel the skin off the baked salmon and spread some creme fraiche, or even sour cream will do.

6. Slice the cucumber thinly and arrange it in a way to resemble fish scales. You can brush the cucumber flakes with some aspic (gelatin and vegetable stock or fish stock) and return the baked salmon in the refrigerator for a while so the aspic can chill down and become shiny. This last step is optional, but it does make the dish look nicer and last longer on display.

Mustard-dill sauce or tartar sauce goes well with this recipe. Enjoy.

Chef George Krumov
About the author: George Krumov is a Red Seal certified Chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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