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Simple baked salmon with dill yogurt


This is an easy way of cooking whole salmon fillets. It's simple to serve and just as good cold as it is hot. If you're not sure how to prepare the fish, get your fishmonger to do it for you. I've cooked it on a wooden plank in my outdoor wood-fired oven, but you can cook it in a large roasting tray in the oven

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  • 3 kg whole salmon, from sustainable sources, ask your fishmonger, scaled, filleted and pin-boned, or use 2x1.2kg sides of salmon fillet
  • 8 sprigs fresh rosemary
  • extra virgin olive oil
  • For the dill yoghurt
  • 500 g fat free natural yoghurt
  • 1 bunch fresh dill, chopped
  • juice and zest of 1 lemon


Adapted from


Step 1

Preheat the oven to 400ºF. Place the salmon fillets skin-side down in a large clean roasting tray – cut each in half if they don't fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked. (Alternatively, place on a clean smooth wooden plank and cook in an outdoor wood-fired oven for 20 minutes.)

Meanwhile, mix the yogurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.

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