This recipe brings together everything we love about oven-baked salmon: succulent fish, golden potatoes, and the vivid aroma of fresh herbs. While the salmon gently roasts on one tray with the potatoes in a honey-lemon marinade, you can whisk together a delicate cream sauce with roe and the crisp bite of red onion. It looks festive, yet feels wonderfully simple at the table.
Ingredients
For the salmon and potatoes
- 1 whole salmon fillet, skin on
- 2.2 lb | 1 kg small potatoes
- 0.9 oz | 25 g unsalted butter
- 3.4 fl oz | 50 ml olive oil
- 2 tbsp liquid honey
- Juice of 1/2 lemon
- 2 to 3 garlic cloves, minced
- 3.5 to 5.3 fl oz | 100–150 ml freshly chopped herbs (parsley, basil, chives, dill)
- 1 tsp salt
- 1 tsp lemon pepper
- 1 tsp paprika
For the creamy roe sauce
- 1.7 cups | 400 ml crème fraîche or sour cream
- 1/4 cup | 75 ml mayonnaise
- 2.8 oz | 80 g sturgeon roe
- 1/2 red onion, finely chopped
- 3.4 fl oz | 50 ml finely chopped chives
- 3.4 fl oz | 50 ml finely chopped dill
- 2 tbsp lemon juice
- Salt and black pepper, to taste
Step-by-step recipe
- Preheat the oven to 400°F | 200°C (top and bottom heat). Line a baking sheet with parchment paper.
- Make the herb marinade: melt the butter and mix it with the olive oil, honey, lemon juice, garlic, chopped herbs, salt, lemon pepper, and paprika. Stir until smooth.
- Prepare the potatoes: wash and dry them well. Halve any larger potatoes. Arrange on the baking sheet, drizzle with 2/3 of the marinade, toss to coat, and place cut-side down.
- Roast the potatoes for 20 minutes until lightly golden.
- While the potatoes roast, pat the salmon fillet dry with paper towels. Remove any remaining bones with tweezers if needed.
- Take the tray out, push the potatoes toward the edges, and place the salmon in the center, skin side down. Brush with the remaining marinade.
- Return to the oven and bake for another 12 to 15 minutes, until the salmon is juicy and flakes easily with a fork (internal temperature about 126 to 131°F | 52 to 55°C).
- If desired, turn on the broiler for 1 to 2 minutes for gentle caramelization on top. Let the salmon rest on the tray for 5 minutes.
- For the creamy roe sauce: mix the crème fraîche (or sour cream), mayonnaise, roe, finely chopped red onion, chives, dill, and lemon juice. Season with salt and pepper to taste. Chill until serving.
- To serve: arrange the salmon and potatoes on a platter and spoon over plenty of the creamy roe sauce, finishing with extra herbs.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- No roe: the sauce is still delicious without it — add a pinch of capers or finely grated cucumber for texture.
- Seasonal herbs: parsley and dill can be swapped for cilantro and scallions, depending on what you like.
- Doneness: do not overcook the fish — it is better to take it out a minute or two early and let the tray’s heat finish it.
- Potatoes: if your potatoes are large, roast them 5 to 10 minutes longer before adding the salmon.
- Spicy version: add a pinch of chili flakes to the marinade.
Nutritional value
| Serving | 1/6 of recipe |
|---|---|
| Calories | ≈ 800 kcal |
| Protein | ≈ 38 g |
| Fat | ≈ 55 g |
| Carbohydrates | ≈ 35 g |
FAQ
What can I use instead of crème fraîche in the sauce?
Use 20–25% sour cream or thick Greek yogurt. The flavor will be milder, but the texture will hold nicely.
Can I make the marinade without honey?
Yes. Replace it with maple syrup or a pinch of sugar, or leave it out altogether for a brighter citrus-herb profile.
How do I know when the salmon is done?
The fillet flakes easily with a fork while staying juicy inside. Ideally, the internal temperature should be 126 to 131°F | 52 to 55°C on a thermometer.