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Whenever I am hosting any type of party, be it a dinner or first birthday party, I always turn to this recipe as there is no better way to cook salmon. It’s simple, impressive and luxurious. Cooking an already fatty piece of fish in high quality fats such as olive oil, makes it impossible to overcook the fish and mess up the recipe. Be very liberal when pouring the olive oil all over the fish.

I have used a Rich Glen’s Lemon Lime olive oil to enhance the flavours throughout the dish. It adds an extra element of citrus that doesn’t overpower the taste of the salmon. The acid from the citrus balances and cuts through the rich and fatty flavours.

The first time I made this salmon, I had numerous messages from my friends requesting for the recipe and they could not believe how something so delicious did not require a ton of work. When cooking fish, simplicity is key.

When cooking the salmon at a low temperature, so much of its tendernes and moisture is retained. You can serve this salmon with a herb and green salad, over rice or on top of an olive oil fried piece of toast. If you have any leftovers, I recommend storing the salmon with the remainder of the olive oil in an airtight container.

Frequently Asked Questions

Can I use a smaller piece of salmon?

Sourcing a larger piece of salmon can sometimes be difficult! I find mine at my local market or fishmonger. You can absolutely use a smaller piece of salmon for this recipe. I reccommend buying salmon fillets that equal to 1kg so you don't have to tinker with the recipe too much.

Can I use a non flavoured olive oil?

Yes! An original flavoured Extra Virgin olive oil will also work beautifully in this recipe.

Can I store the salmon if I have any leftovers?

If there is any leftover salmon, store it in an airtight container with the remaining olive oil in the fridge for up to two days. It's delicious served cold with a salad.

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