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Baked salmon fillets with cucumber, dill and yoghurt

Find RSPCA Assured Salmon at your Favourite Supermarket

RSPCA Assured Salmon Welfare

You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.

  • ¼ cucumber, grated
  • 100ml organic sour cream
  • 100ml organic plain yoghurt
  • 2 tsp fresh dill, chopped, plus extra sprigs for garnish (optional)
  • Juice of ½ a Fairtrade lemon
  • Salt and Fairtrade white pepper
  • 25g organic  butter
  • Drizzle of oil
  • 4 RSPCA Assured salmon portions, skin on

Rosie Curtis, a producer of RSPCA Assured salmon for Marine Harvest, devised this lovely salmon recipe for summer suppers.

  • Preheat oven to 180°C/fan 160°C/gas 4.
  • Place the cucumber in a sieve over a bowl and leave to drain for 30 minutes. Press down with the back of a tablespoon to squeeze out excess water. Pat dry the grated cucumber with kitchen paper.
  • In a small bowl, stir together the cucumber, sour cream, yoghurt, dill, 1 tbsp lemon juice and salt and pepper to taste. Set aside.
  • Melt the butter and oil in a frying pan. Add the salmon skin-side down, season with salt and pepper and squeeze over a little lemon juice. Cook for 2-3 minutes, then gently turn the salmon over and cook for a further 1-2 minutes. Squeeze over a little more lemon juice and taste to check the seasoning. Place in the oven and bake for 3-4 minutes or until just cooked through.
  • Serve the salmon with the yoghurt sauce alongside a selection of freshly cooked vegetables and lemon wedges.

Recipe provided by Rosie Curtis

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