Seafood is a staple in many Australian households, salmon thanks to its rich flavours and impressive health benefits is a versatile ingredient for everyday meals or special occasions. Baked salmon is a versatile and nutritious dish that brings the best of simplicity and flavour to your table.
Lemon myrtle, a herb native to Australia, introduces a vibrant citrus flavour that complements the natural richness of salmon. When combined with honey, it creates a sweet and tangy glaze that is both simple to make and delicious.
With minimal preparation and just a few ingredients, this recipe is ideal for beginners and perfect for a quick midweek dinner or entertaining guests.
This baked salmon recipe serves 6-8 people, making it an excellent choice for a family meal or small gathering.
Baked Salmon Tips
- Choose fresh salmon – Look for bright, firm shiny flesh and a mild smell to ensure good quality.
- Keep the skin on – It helps to hold the fish together while cooking and adds extra flavour and crunch.
- Preheat your oven – This ensures even cooking and prevents undercooking or overcooking.
- Pat the salmon dry – Removing excess moisture allows the glaze to stick better and helps with an even bake.
- Don’t overbake the salmon – Aim for it to flake easily but still be moist in the centre.
- Brush the glaze generously – Make sure every part of the salmon is coated for maximum flavour. Once you have used the glaze, any excess will need to be discarded.
- Line the tray with baking paper – This avoids sticking and makes cleaning up much easier.
- Use a meat thermometer – Cook the salmon until it reaches an internal temperature of 63°C, on a big piece it may not be that obvious.
- Let the salmon rest after cooking – Resting the fish, allows you to lock in the juices, which will enhance the flavour.
- Garnish before serving – Fresh parsley or dill adds a burst of colour and a fresh note.
Ingredients
- 1 whole salmon side (approximately 1.5 kg), skin on
- 3 tablespoons honey
- 2 teaspoons dried lemon myrtle
- 2 tablespoons olive oil
- 1 lemon, thinly sliced into rounds
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Directions
- Preheat your oven to 190°C (fan-forced).
- Line a large baking tray with baking paper.
- Place the salmon side, skin side down, on the prepared tray.
- Pat it dry with paper towels.
- In a small bowl, mix honey, lemon myrtle, olive oil, salt and pepper to form a glaze.
- Brush or spoon the glaze over the salmon evenly. Arrange the lemon slices on top.
- Bake for 20-25 mins or until the salmon is just cooked through and flakes easily.
- Remove from the oven. Let it rest for 5 minutes and garnish with fresh parsley if desired.
This simple yet elegant recipe is perfect for any occasion. Serve it with steamed rice and vegetables or a crisp salad for a complete and satisfying meal.
Explore other BellyBelly’s delicious salmon recipes:
Salmon Rice Bowl with Sriracha Sauce
Healthy Grilled Salmon with Mango Salsa
Potato Cakes – Avocado and Smoked Salmon Recipe
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