The pickled onions and lemon yogurt sauce are certainly optional but they make the salmon a little more special and they come together in a flash. If you'd like, you can make them both up to a few days ahead of time.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
11 1/2 pound piece of skinless salmon fillet (skin-on is fine*)
1teaspoonKosher salt
Freshly ground pepperto taste
1 1/2lemonsthinly sliced, plus a few wedges to serve
1/4cupcapers
4sprigs dillrosemary, roughly chopped
3/4cupolive oil
Flaky sea saltto finish
For the Quick Pickled Onions:
1/2cupapple cider vinegar
1Tablespoonsugar
2Tablespoonswater
1small red onionfinely sliced
1/2teaspoonkosher salt
Freshly ground black pepper to taste
For the Lemon Yogurt Sauce:
1cupfull fat plain yogurt or greek plain yogurt
6Tablespoonslemon juice
1garlic clovefinely grated (I use a microplane)
pinchof salt and freshly ground pepper
Instructions
Pre-heat oven to 300 degrees.
For the pickled onions: Put the vinegar and sugar in a small non-reactive bowl and whisk to dissolve the sugar. Add the water, onion, salt and pepper, and set aside until ready to serve.
For the Lemon yogurt sauce: In a small bowl mix the yogurt, lemon juice, garlic, salt and pepper and place in fridge until ready to serve.
Season salmon with salt and pepper. Place in a large baking dish and top with lemon slices.
Sprinkle the salmon with the capers and chopped dill and drizzle everything with olive oil.
Bake salmon for 20 - 30 minutes, depending on the thickness of the fillet. Remove it from the oven when it is just turning opaque around the edges and is nearly cooked through. Do not overcook.
Garnish with more dill and a sprinkle of flaky salt.
*If you have a fishmonger that can skin the salmon for you great, if not just buy it, and cook it, with the skin on. The salmon flakes right off the skin, once baked.