Baked salmon board
30m prep 15m cook 8 servings
Looking for the season's most stunning and easy way to entertain? Introducing the feasting board. The quick cooking method of the salmon ensures the inside is moist and the outside is caramelized to perfection. Serve with toppings of your choice and make your own mini cobs as you go!
Allergens: Recipe may contain gluten, milk, fish, sesame and egg.
12 Ingredients
Easy baked salmon
1 whole side (about 1.25kg) salmon fillet, skin off, boneless
2 tsp olive oil
2 tsp caster sugar
Zesty herb dressing
2 cups fresh herb leaves (such as basil, mint and parsley), plus extra, to serve
1 tbsp capers
1 lemon, rind finely grated, 1⁄2 juiced
125ml (1⁄2 cup) extra virgin olive oil
2 tsp Dijon mustard
Mini brioche cobs
8 brioche sliders
200g spring onion and chive cream cheese, at room temperature
2 qukes (baby cucumbers), thinly sliced lengthways
Fresh dill, to serve
5 Method Steps
Preheat oven to 240C/220C fan forced. Line a baking tray with foil. Grease foil with oil.
Place the salmon on prepared tray. Lightly brush with the 2 tsp olive oil. Sprinkle with the sugar and season with salt. Bake for 5 minutes
Turn oven to grill on high. Grill salmon on top rack of oven for 3-5 minutes or until golden. Move to middle rack. Grill for a further 3-5 minutes or until fish flakes easily when tested with a fork in the thickest part.
Place all the dressing ingredients in a small food processor. Season. Process until finely chopped and combined.
Slice each slider down the centre, making sure not to cut all the way through. Divide the cream cheese and quke among sliders. Top with dill.
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