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Baked salmon board recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Impress your guests with a beautiful feasting board featuring perfectly caramelized salmon that's moist on the inside. Customize with your favorite toppings and create your own mini cornbread cobs for a stunning and effortless entertaining experience.
Ingredients:
  • 1 whole side (about 1.25kg) salmon fillet, skin off, boneless
  • 9.20 gm olive oil
  • 10.00 gm caster sugar
  • 500.00 ml fresh herb leaves (such as basil, mint and parsley), plus extra, to serve
  • 20.00 ml capers
  • 1 lemon, rind finely grated, 1⁄2 juiced
  • 125ml (1⁄2 cup) extra virgin olive oil
  • 11.80 gm Dijon mustard
  • 8 brioche sliders
  • 200g spring onion and chive cream cheese, at room temperature
  • 2 qukes (baby cucumbers), thinly sliced lengthways
  • Fresh dill, to serve
Instructions:
  • Preheat your oven to a toasty 240C (220C fan forced). Cover a baking tray with foil and give it a light greasing of oil.
  • Lay the salmon on the baking tray. Gently coat with 2 tsp of olive oil. Sprinkle with sugar and season with salt. Bake for 5 minutes.
  • Preheat the oven to high grill. Grill the salmon on the top rack for 3-5 minutes until golden. Move to the middle rack and continue grilling for another 3-5 minutes until the fish easily flakes with a fork in the thickest part.
  • Add all the dressing ingredients to a small food processor. Season the mixture, then blend until finely chopped and well combined.
  • Carefully slice each slider in half, being careful not to cut all the way through. Spread cream cheese and cucumber evenly among sliders. Finish by topping them with fresh dill.

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