- 1 (3-3 ½ lb) Atlantic salmon side
- Kosher salt
- Bunch of fresh dill
- 3 lemons, 2 thinly sliced, 1 cut into wedges and reserved for serving
- Extra virgin olive oil
Our Favorite Way To Serve It Up
Our whole sides of Atlantic salmon are perfect for feeding a crowd. One of our favorite things to do is slow roast it with lemon and fresh dill, then chill overnight. Slow roasting yields incredibly moist, tender fish. Then in the morning, you can easily prepare a delicious bagel spread with all the fixings, fit for a crowd. Pro-tip: Got any salmon leftover? Add to salads or pasta for an easy lunch or dinner!
Preheat oven to 275°F. Line a large sheet pan with parchment. Place salmon skin side-down on pan and season with salt. Cover with fresh sprigs of dill and lemon slices and drizzle with olive oil. Bake about 40 minutes, or until salmon is opaque and cooked through. Remove salmon from oven and let cool. Once cool, cover pan with foil and place in refrigerator overnight.
When ready to serve the next morning, discard dill and lemon slices. Transfer salmon to a large platter and break into pieces for serving. Sprinkle with a bit of salt, top with fresh dill and squeeze with lemon wedges. Serve family-style with accoutrements below.
- Herbed Cream Cheese
- Cucumber slices
- Thinly sliced red onion or shallots
Herbed Everything Cream Cheese
- 8 oz cream cheese, softened
- 1 ½ tbsp fresh chives, finely chopped
- 1 ½ tbsp fresh dill, finely chopped
- 1 ½ tsp The Fresh Market Everything Bagel and More Seasoning
- ½ tbsp fresh lemon juice
Add all ingredients to the bowl of a stand mixer with a paddle attachment. Beat until well combined.
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