Roasted Salmon with Lemon Dill Sauce

Name: Roasted Salmon with Lemon Dill Sauce
Total time: 25 min
Yield: 10
Ingredients: Portioned Salmon Fillet — 10 portions; Canola Oil — 60 ml; Natural Salt — to taste; Ground black pepper — to taste; Chopped garlic — 1 tbsp; Skin-On Potato Wedges, Original — 1 kg (side)

Premium Seafood⏱ 25 min🍽 10 servings📶 Medium

A dependable hotel and fine-dining plate: portioned salmon fillet roasted until the surface turns golden while the centre stays moist, finished with a bright lemon dill sauce. Because the portions arrive pre-cut and even, plate cost is easy to calculate and every table gets the same presentation.

Ingredients

Portioned Salmon Fillet — 10 portionsCanola Oil — 60 mlNatural Salt — to tasteGround black pepper — to tasteChopped garlic — 1 tbspSkin-On Potato Wedges, Original — 1 kg (side)

Steps

Thaw the salmon in the chiller (never at room temperature) for 8–12 hours. Never refreeze salmon that has been thawed.

Pat the surface completely dry with kitchen paper. A wet surface steams instead of roasting and will never colour properly.

Season both sides with salt, black pepper and chopped garlic. Rest for 10 minutes.

Heat the oven to 200°C. Oil a tray with canola oil, lay the fillets skin-side down, leaving space between pieces.

Roast for 10–12 minutes until the centre reaches 52–55°C. Salmon keeps cooking a few degrees after it leaves the oven.

Meanwhile, fry the potato wedges according to the pack instructions.

Serve the salmon immediately with the lemon dill sauce and wedges alongside.

Tips from the Tavis Kitchen

Measure core temperature; do not guess from the clock. Fillet thickness varies, and overcooked salmon cannot be rescued.
For high-volume service: part-roast ahead, chill quickly, then finish for 4 minutes when the order lands.
Leftover lemon dill sauce keeps 2 days in the chiller. Never boil it — the cream will split.