Whenever I am hosting any type of party, be it a dinner or first birthday party, I always turn to this recipe as there is no better way to cook salmon. It’s simple, impressive and luxurious. Cooking an already fatty piece of fish in high quality fats such as olive oil, makes it impossible to overcook the fish and mess up the recipe. Be very liberal when pouring the olive oil all over the fish.
Use our Lemon Lime olive oil to enhance the flavours throughout the dish. It adds an extra element of citrus that doesn’t overpower the taste of the salmon. The acid from the citrus balances and cuts through the rich and fatty flavours.
The first time I made this salmon, I had numerous messages from my friends requesting for the recipe and they could not believe how something so delicious did not require a ton of work. When cooking fish, simplicity is key.
When cooking the salmon at a low temperature, so much of its tenderness and moisture is retained. You can serve this salmon with a herb and green salad, over rice or on top of an olive oil fried piece of toast. If you have any leftovers, I recommend storing the salmon with the remainder of the olive oil in an airtight container.
1kg piece of skinless salmon
¼ cup Rich Glen Lemon Lime Olive oil
2 lemons thinly sliced + zest from 1 lemon
2 limes thinly sliced
1 orange thinly sliced
½ teaspoon dried chili flakes
Salt and black pepper to taste
Fresh dill and greens such as rocket or microherbs to serve
Preheat the oven to 150 degrees celsius.
On a pre-lined baking tray, place your salmon and season with salt, pepper and chilli flakes. Drizzle Rich Glen’s Lemon Lime olive oil all over and massage into the flesh of the salmon with your hands. Scatter the thinly sliced citrus all over the salmon.
Cook the salmon for 20 minutes or until the flesh has turned light pink and is opaque around the edges.
Sprinkle lemon zest, dill and greens all over and around the salmon. If you have any leftover citrus, place them around the salmon. Serve immediately.