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    Organic Roast Salmon with Lime and Caper Sauce

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    Organic Roast Salmon with Lime and Caper Sauce

    Roast this whole organic salmon for a buffet party or for Christmas Eve. The skin crisps in the hot oven and seals in the moistness of the fish. The mustardy lime and caper sauce also goes well with baked ham and cold meats - ideal for Boxing Day.

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes-1¼ hours, depending on size
    • Total time: 55 minutes to 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 8


    • 1 fresh organic salmon, about 2.5kg
    • 2 lemons
    • 2 tsp ground coriander
    • 50g butter, softened
    • 5 bay leaves
    • For the sauce:
    • 5-6 tbsp Waitrose Wholegrain Mustard
    • 3 tbsp natural yogurt
    • 1 tbsp capers, rinsed and roughly chopped
    • 2 tbsp finely chopped fresh parsley
    • 2 salad onions, washed and finely sliced
    • Finely grated zest and juice of 1 lime


    1. Preheat the oven to 220°C, gas mark 7. Line a baking sheet with a sheet of greased foil, large enough to wrap around the fish. To prepare the salmon, remove the head and rinse the fish under cold running water. Remove any loose scales by running the blade of a knife from the tail end to the head. Make 3 slashes on each side of the fish, cutting through the skin and flesh to reach the bone. Use a tape measure to calculate the girth of the salmon at the widest point and use to work out the cooking time - allow 4 minutes cooking for every 2.5cm. Place the fish on the foil.
    2. Finely grate the zest from the lemons, then slice into thin wedges. Mix the zest with the ground coriander and butter, then season. Spread the butter mixture over the fish and inside the cavity, pushing some into the slashes. Arrange the bay leaves and lemon wedges on and around the fish. Loosely wrap in the foil. Roast for the calculated cooking time. The salmon is cooked when the dorsal fin and skin pull away easily and the flesh is opaque.
    3. Meanwhile, make the sauce. Mix together the remaining ingredients, season and chill until needed. Place the salmon on a plate, if desired, and spoon over the cooking juices. Serve with the sauce, salad and baby new potatoes or roasted root vegetables.

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    Cook's tips

    If you prefer to poach the salmon, you can hire a fish kettle from your local Waitrose branch, free of charge. Ask the Fish Service Counter for advice; they will also scale the salmon and remove the head for you


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    4 stars