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Chilled Salmon

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Chilled Salmon

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A whole side of salmon roasted, cooled and flaked onto a platter with lemon, chives and a Dijon mayonnaise on the side. Make it a day ahead and serve it straight from the fridge.

Ingredients

Units

For the salmon

  • 1.8kg (4lbs) side of salmon
  • Olive oil
  • Salt
  • Pepper

For the Toppings

  • Lemon wedges
  • 1/4 cup thinly sliced chives
  • 1 1/2 cup mayonnaise + 3 tablespoons Dijon mustard

Instructions

  1. Preheat the oven to 425°F.
  2. Place the salmon on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Bake in the oven for 12-15 minutes until cooked through. Remove from the oven and allow to cool.
  4. Once cool enough to handle, break the salmon into small pieces and place on a large serving platter. Cover and refrigerate for up to one day before serving.
  5. Just before serving. Garnish the salmon platter with small wedges of lemon. Scatter the chives over the top of the salmon.
  6. Mix together the mayonnaise and Dijon mustard. Season with salt and stir to combine. Scoop into a small bowl and serve on the side, with the salmon.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House titled The Essential Cottage Cookbook on April 29, 2025.

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