Salmon reigns supreme in our family and Grandma’s recipe is the one we treasure. Born and raised on a dairy farm in Iceland, now living in Sweden, she definitely knows a thing or two about cooking salmon. The first time I saw her preparing this dish, I was completely shocked with the amount of butter blanketing the fillet. She assured me that this is the BEST way to cook it. Well…I can’t argue with the results…juicy, decadent and utterly delicious! Paired with a crisp dry Riesling from Washington state, this salmon recipe is one to remember.
Begin with the freshest salmon fillet you can buy. I found this 1kg beauty! Place it on a baking tray lined with non-stick baking paper.
The next step is to season it with freshly ground black pepper, salt and dill (fresh or dried).
Now, things get a bit indulgent! Brace yourself! Get ready to slather unsalted butter all over your salmon. No holding back! For this technique, I recommend using a cheese slicer to grate the butter. Trust me…this works!
Be sure to cover the entire fillet…a few gaps are acceptable.
Now, if that wasn’t bad enough…get ready to sprinkle grated Parmesan cheese over the butter. You can do it! Go on…
That’s so much better!! Double the trouble!! Now, bake this fully smothered salmon fillet in the oven for 20-23 minutes at 200°C.
Guaranteed to delight everyone’s taste buds, this salmon fillet won’t disappoint. Serve it with a lemon risotto, side of asparagus and a glass of refreshingly crisp Riesling.
The first Riesling I ever tasted was from the Columbia Valley and ironically, I was visiting the beautiful Columbia River Gorge at the time. The crisp, dry loveliness of this wine was so memorable that it’s the first wine that came to mind when deciding what to pair with the savoury butter and Parmesan cheese flavours accompanying this salmon dish.
Riesling is such a versatile grape, representing a wide spectrum of wine styles from dry to lusciously sweet. I highly recommend tasting several different styles, as well as from different countries. You’ll be amazed with the range of flavours and sweetness this grape offers.
As I’m living in London, it’s often easier to find a German, Alsatian or even Australian Riesling. As someone who often chooses to take the road less travelled, I set out to find the perfect Columbia Valley Riesling and was so pleased to find a Chateau Ste Michell 2018 Dry Riesling from Washington State on the Waitrose Website.
Upon arrival, I eagerly opened the bottle with high hopes. Thankfully, this wine did not disappoint. A pale lemon colour exuding fresh aromas of orchard blossoms, lemon peel and crisp green apples greeted my nose. Bright, long-lasting acidity accompanied by flavours of green orchard fruit, citrus and tongue tingling minerality awakened my palate. This is a beautiful wine. I highly recommend buying a bottle.
Grandma’s Baked Salmon Fillet
- Baking tray
- Non-stick baking paper
- cheese slicer
- 1 Kg salmon fillet
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 1 tsp dill fresh or dried
- 1/4 cup unsalted butter grated
- 1/4 cup grated Parmesan cheese
- Begin by setting the oven to 200°C.
- Place the salmon fillet (skin side down) on a lined baking tray.
- Season the fillet evenly with salt, pepper and dill.
- Grate the unsalted butter using a cheese grater and cover the salmon with the gratings.
- Cover the butter with freshly grated Parmesan cheese.
- Bake for 20-23 minutes at 200°C in the oven.
- Serve with lemon risotto and baked asparagus.
- Serve with a crisp, dry Riesling from Washington State.