Chilled Baked Salmon with Lemon Basil Aioli

Salmon that you can bake on a summer morning, cool, refrigerate and serve later in the day for dinner with its lemony, basil-rich aioli.

Recipe - Quality Foods

Chilled Baked Salmon with Lemon Basil Aioli

Prep Time30 Minutes

Servings6

Cook Time40 Minutes

Ingredients

olive oil

1 whole (about 2 1/2 to 2 3/4 lb/1.13 to 1.25 kg) pink or other salmon

1 medium shallot, halved and thinly sliced

1 small lemon, halved and thinly sliced

salt and ground white pepper, to taste

1 cup mayonnaise

1 tsp finely grated lemon zest

2 Tbsp lemon juice

1/4 cup chopped fresh basil

1 large garlic clove, minced

tiny pinch ground cayenne pepper

lemon slices and basil sprigs, for garnish

sliced cucumber, sliced radishes and halved cherry tomatoes, to taste, for garnish (optional) 4593

Directions

Preheat oven to 400 F. Line a large baking sheet with parchment paper. Lightly brush the centre of the paper where you’ll set the fish with olive oil. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the pan. Season fish with salt and pepper inside and out. Stuff cavity of the fish with shallot and lemon slices. Tent salmon with foil. Bake in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

Uncover salmon and let cool 30 minutes. Now, while salmon is still a little warm, very carefully pull, slip off and remove the skin on the topside of the fish and, if desired, scrape off any dark areas of flesh, as shown in the photo. Cool salmon to room temperature, and then cover and refrigerate at least 2 hours.

To make aioli, combine mayonnaise, lemon zest, lemon juice, basil, garlic and cayenne pepper in a bowl. Cover and refrigerate until needed. (The salmon and aioli can be prepared up to a day before needed).

When ready to serve, carefully transfer salmon to a serving platter. Garnish with lemon slices and basil sprigs and, if desired, sliced cucumbers and radishes and halved cherry tomatoes. Set the salmon on the dining table with the aioli alongside and enjoy.

30 minutes

Prep Time

40 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

olive oil

Western Family - Pure Olive Oil, 250 Millilitre

Add Western Family - Pure Olive Oil to Favorites.Add Western Family - Pure Olive Oil to Favorites.

$8.99$3.60/100ml

1 whole (about 2 1/2 to 2 3/4 lb/1.13 to 1.25 kg) pink or other salmon

Salmon - O/W Steelhead Fillets Fresh, 454 Gram

Add Salmon - O/W Steelhead Fillets Fresh to Favorites.Add Salmon - O/W Steelhead Fillets Fresh to Favorites.

$20.38 avg/ea$4.49/100g

1 medium shallot, halved and thinly sliced

Shallots - Fresh, Bulk, 20 Gram

Add Shallots - Fresh, Bulk to Favorites.Add Shallots - Fresh, Bulk to Favorites.

$0.21 avg/ea$1.03/100g

1 small lemon, halved and thinly sliced

Lemons - Large, 1 Each

Add Lemons - Large to Favorites.Add Lemons - Large to Favorites.

$1.19

salt and ground white pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

Add Windsor - Salt & Pepper Shakers to Favorites.Add Windsor - Salt & Pepper Shakers to Favorites.

$6.49$4.19/100g

1 cup mayonnaise

Western Family - Real Mayonnaise, 475 Millilitre

Add Western Family - Real Mayonnaise to Favorites.Add Western Family - Real Mayonnaise to Favorites.

$4.39$0.92/100ml

1 tsp finely grated lemon zest

Lemons - Large, 1 Each

Add Lemons - Large to Favorites.Add Lemons - Large to Favorites.

$1.19

2 Tbsp lemon juice

ReaLemon - Lemon Juice Squeezers, 125 Millilitre

Add ReaLemon - Lemon Juice Squeezers to Favorites.Add ReaLemon - Lemon Juice Squeezers to Favorites.

$2.19$1.75/100ml

1/4 cup chopped fresh basil

Western Family - Fresh Sweet Basil, 20 Gram

Add Western Family - Fresh Sweet Basil to Favorites.Add Western Family - Fresh Sweet Basil to Favorites.

$2.99$14.95/100g

1 large garlic clove, minced

Garlic - Bulb, Mesh, 3 Each

Add Garlic - Bulb, Mesh to Favorites.Add Garlic - Bulb, Mesh to Favorites.

$1.49$0.50 each

tiny pinch ground cayenne pepper

Mccormick - Ground Cayenne Pepper, 33 Gram

Add Mccormick - Ground Cayenne Pepper to Favorites.Add Mccormick - Ground Cayenne Pepper to Favorites.

$5.49 was $6.99$16.64/100g

lemon slices and basil sprigs, for garnish

Lemons - Large, 1 Each

Add Lemons - Large to Favorites.Add Lemons - Large to Favorites.

$1.19

sliced cucumber, sliced radishes and halved cherry tomatoes, to taste, for garnish (optional) 4593

Cucumber - Long English, 1 Each

Add Cucumber - Long English to Favorites.Add Cucumber - Long English to Favorites.

$2.99

Directions

Preheat oven to 400 F. Line a large baking sheet with parchment paper. Lightly brush the centre of the paper where you’ll set the fish with olive oil. Cut tail and fins off the fish. Pat fish dry with paper towel. Set salmon on the pan. Season fish with salt and pepper inside and out. Stuff cavity of the fish with shallot and lemon slices. Tent salmon with foil. Bake in the middle of the oven 35 to 40 minutes, or until cooked through and the internal temperature at its thickest point reaches 145 F (63 C) on an instant-read thermometer.

Uncover salmon and let cool 30 minutes. Now, while salmon is still a little warm, very carefully pull, slip off and remove the skin on the topside of the fish and, if desired, scrape off any dark areas of flesh, as shown in the photo. Cool salmon to room temperature, and then cover and refrigerate at least 2 hours.

To make aioli, combine mayonnaise, lemon zest, lemon juice, basil, garlic and cayenne pepper in a bowl. Cover and refrigerate until needed. (The salmon and aioli can be prepared up to a day before needed).

When ready to serve, carefully transfer salmon to a serving platter. Garnish with lemon slices and basil sprigs and, if desired, sliced cucumbers and radishes and halved cherry tomatoes. Set the salmon on the dining table with the aioli alongside and enjoy.