Balsamic Roast Salmon with Sundried Tomato Salsa

10 minutes + 30 minutes Serves 10


  • 1.3 kg fillet of salmon, skin on, pin-boned, at room temperature
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • ½ cup sundried tomatoes, roughly chopped
  • ¼ cup capers, drained
  • ¼ cup gherkins, chopped
  • 1/3 cup Italian parsley, chopped
  • Lemon wedges
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How to Tell When Fish is Cooked


1. Preheat oven to 200°C (180°C fan-forced).

2. Place salmon, skin-side down, in a large oven tray lined with non-stick baking paper. Drizzle with balsamic and oil, then season with salt and pepper. Roast, uncovered, for 20 minutes for medium or 30 minutes for well done. Check by poking a knife into the middle of the fillet to see the flesh – if the fish flakes easily, then it is fully cooked.

3. To make salsa, place sundried tomatoes, capers and gherkins in a bowl and combine.

4. To serve, carefully place the salmon on a serving platter and scatter with salsa, and parsley, with lemon wedges on the side.

Tip: This can be cooked the day before and is equally delicious served cold.

By Food to Love

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