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Baked Salmon with Zesty Dill and Pickled Cucumber

Baked Salmon with Zesty Dill and Pickled Cucumber

Delicious Baked Salmon with Zesty Dill and Pickled Cucumber is a refreshing, elegant dish perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Pickling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: Seafood
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1 kg side Scottish salmon Choose a fresh piece for optimal flavor and texture.
  • Olive oil Enhances richness and helps seasonings adhere.
  • 1 unwaxed lemon, zest Adds bright citrus note.
  • 1 clementine scrubbed, zest Offers a sweeter citrus twist.
  • 1 tbsp sea salt flakes Enhances natural flavors.
  • ½ tsp cracked black pepper Adds subtle heat.
  • 2 tsp juniper berries Provides a unique piney essence.
For the Zesty Dill Sauce
  • ½ 20g pack dill Fresh dill brings vibrancy to the sauce.
  • 150 ml soured cream Creates a creamy base.
  • ½ tsp English mustard Adds a touch of sharpness.
  • ½ tsp sea salt flakes For seasoning.
  • ½ lemon juice Brightens sauce.
  • ½ 20g pack dill, leaves chopped For extra pop of fresh dill.
For the Pickled Cucumber
  • 1 midi cucumber Choose a firm cucumber.
  • 1 tsp table salt Draws out moisture from cucumber.
  • 60 ml white wine vinegar Provides acidity and tang.
  • 30 g caster sugar Balances vinegar’s tartness.
  • 1 tsp caraway seeds Adds aromatic depth.

Equipment

  • Oven
  • Baking Dish
  • mixing bowl
  • knife
  • cutting board

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Rub the salmon generously with olive oil, lemon zest, clementine zest, sea salt flakes, cracked black pepper, and crushed juniper berries.
  3. Place the seasoned salmon in a prepared baking dish and bake for 25 minutes, or until the fish is opaque and flakes easily.
  4. In a bowl, combine soured cream, chopped dill, English mustard, sea salt flakes, and lemon juice, and mix until smooth.
  5. Slice the cucumber and toss with table salt; let sit for 10 minutes.
  6. In another bowl, mix cucumber slices with white wine vinegar, caster sugar, and caraway seeds, and let pickle for at least 30 minutes.
  7. Plate the baked salmon topped with zesty dill sauce and serve alongside pickled cucumber.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 15gProtein: 37gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 660mgPotassium: 900mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 60mgIron: 1.5mg

Notes

Optional: Garnish with extra dill for a fresh touch. Always use high-quality salmon for best results.

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