Three distinct yet complementary flavors — lemon zest, juniper berries, and rosemary — perfectly enhance the richness of salmon. Salmon and its relatives, such as trout and keta, are among the most accessible noble fish. Their "valence" (culinary compatibility) is extraordinarily high, allowing them to pair effortlessly with various flavors. Plus, even beginner cooks face minimal risk of error when preparing this dish.
- 600-700 g salmon fillet
- 1 tbsp. juniper berries
- 4-5 sprigs of rosemary
- 1 lemon
- olive oil
- butter
- salt
- sugar
Line a baking sheet with parchment paper. Drizzle with olive oil and add a few small pieces of butter. If you’re handling the salmon yourself, carefully trim any purple flesh with a knife, as it is overly fatty and can produce a coarse flavor. Chop the juniper berries and strip the leaves from the rosemary sprigs. Sprinkle them onto the parchment paper. Grate the zest of half a lemon and add it to the mix. Season the salmon with salt and sugar — both are essential for balancing the natural sweetness of the fish.
Place the salmon on the prepared baking sheet. Drizzle with olive oil, and sprinkle with the remaining juniper, rosemary, and the zest of the other half of the lemon. Add a few more pieces of butter on top and drizzle with lemon juice. Cover with plastic wrap and refrigerate for 15 minutes to marinate (skip this step if short on time).
Preheat the oven to 170°C. Bake the salmon for 15–18 minutes, ensuring the meat stays pink and tender inside. Serve with boiled potatoes dressed with garlic, steamed asparagus, or a simple fresh vegetable salad.
Line a baking sheet with parchment paper. Drizzle with olive oil and add a few small pieces of butter. If you’re handling the salmon yourself, carefully trim any purple flesh with a knife, as it is overly fatty and can produce a coarse flavor. Chop the juniper berries and strip the leaves from the rosemary sprigs. Sprinkle them onto the parchment paper. Grate the zest of half a lemon and add it to the mix. Season the salmon with salt and sugar — both are essential for balancing the natural sweetness of the fish.
Place the salmon on the prepared baking sheet. Drizzle with olive oil, and sprinkle with the remaining juniper, rosemary, and the zest of the other half of the lemon. Add a few more pieces of butter on top and drizzle with lemon juice. Cover with plastic wrap and refrigerate for 15 minutes to marinate (skip this step if short on time).
Preheat the oven to 170°C. Bake the salmon for 15–18 minutes, ensuring the meat stays pink and tender inside. Serve with boiled potatoes dressed with garlic, steamed asparagus, or a simple fresh vegetable salad.
