Baked salmon with herb and walnut salsa

This beautiful baked salmon recipe was a must when Deborah Hutton was selecting recipes for her new book, 'Entertaining Made Easy'. After featuring it on The Australian Women's Weekly's TV Chistmas special, it has become a favourite on her Christmas table ever since.

  • 35 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Baked salmon with herb and walnut salsa
  • 1.3 kilogram salmon fillet, skin on, boned
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 handful flat-leaf parsley leaves, chopped coarsely
  • 1 cup coarsely chopped dill
  • 1/2 cup (50g) walnuts, roasted, chopped coarsely
  • 1 clove garlic, crushed
  • 2 tablespoon baby capers, rinsed, drained
  • 3 teaspoon finely grated lemon rind
  • 1 teaspoon lemon juice
  • extra virgin olive oil, extra
  • 1 medium lemon (140g), cut into wedges


Baked salmon with herb and walnut salsa
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.
  • 2
    Place the salmon, skin-side down, on oven tray and brush with 2 tablespoons of the oil. Season well. Cook salmon for 10–15 minutes or until cooked to your liking. It will continue to cook after it is taken out of the oven, so it should be removed from the oven slightly underdone.
  • 3
    Meanwhile, combine the remaining oil in a medium bowl with parsley, dill, nuts, garlic, capers, rind and juice.
  • 4
    Transfer the salmon to a serving platter; sprinkle with the herb and walnut mixture and drizzle with a little extra oil. Serve immediately with lemon wedges.


Serve with a garden salad.

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