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Baked Salmon with Zesty Dill and Pickled Cucumber

Baked Salmon with Zesty Dill and Pickled Cucumber

Enjoy a delightful Baked Salmon with Zesty Dill and Pickled Cucumber, a fresh and easy dish full of vibrant flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: EVENING DINNERS
Cuisine: Seafood
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1 kg side Scottish salmon choose high-quality salmon for the best flavor and texture
  • Olive oil enhances moisture and adds richness to the flaky fish
  • 1 unwaxed lemon, zest brightens up the dish with a burst of citrusy freshness
  • 1 clementine, scrubbed, zest offers a sweeter citrus note that complements the lemon
  • 1 tablespoon sea salt flakes perfect for seasoning and elevating the salmon's natural taste
  • ½ teaspoon cracked black pepper adds a touch of warmth and depth to enrich the flavors
  • 2 teaspoon juniper berries infuse a lovely earthy aroma that enhances the overall experience
For the Dill Sauce
  • ½ 20g pack dill the key ingredient for that delightful herbal taste
  • 150 ml soured cream brings creaminess that balances the zest of the dish
  • ½ teaspoon English mustard offers a subtle kick, enhancing the overall flavor profile
  • ½ 20g pack dill, leaves chopped adds freshness and texture to the sauce
  • ½ teaspoon sea salt flakes lightly season to taste for a perfect harmony of flavors
  • ½ lemon juice brightens up the dill sauce, making it irresistibly tangy
For the Pickled Cucumber
  • 1 midi cucumber its crunch perfectly contrasts with the soft salmon
  • 1 teaspoon table salt draws out moisture and concentrates the cucumber's flavor
  • 60 ml white wine vinegar provides a tangy bite for the pickling solution
  • 30 g caster sugar balances the acidity of the vinegar, creating a well-rounded taste
  • 1 teaspoon caraway seeds adds an unexpected layer of warmth and anise flavor

Equipment

  • Baking dish
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat the oven to 200°C (400°F) and prepare a baking dish for the salmon.
  2. Rub the salmon generously with olive oil, followed by lemon and clementine zest, sea salt flakes, cracked black pepper, and crushed juniper berries.
  3. Place the salmon skin-side down in the prepared baking dish, then bake in the oven for 25 minutes, or until it flakes easily with a fork.
  4. Mix together the dill, soured cream, English mustard, chopped dill leaves, sea salt flakes, and lemon juice in a bowl to create a zesty dill sauce.
  5. Slice the cucumber and sprinkle with table salt. Let it sit for about 10 minutes to draw out moisture.
  6. Combine the white wine vinegar, caster sugar, and caraway seeds in a separate bowl to form the pickling solution. Stir until the sugar is dissolved.
  7. Mix the cucumber with the pickling solution, then refrigerate for at least 30 minutes.
  8. Serve the baked salmon on a plate with a generous dollop of the dill sauce and a portion of pickled cucumber on the side.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 900mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Garnish with fresh dill sprigs for an added pop of color. Store leftovers in an airtight container for up to 3 days.

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