Baked Salmon with Hollandaise Sauce
Why this recipe works
- Silky sauce: Slowly whisking warm butter into egg yolks creates a glossy hollandaise that coats the salmon without overwhelming it.
- Richness with lift: Lemon juice and zest cut through the butter, keeping the sauce bright and balanced.
- Easy to serve well: The salmon and sauce work with simple sides, from steamed vegetables to boiled potatoes, making the dish suitable for both weeknights and occasions.
Get the most out of this recipe
Timing notes
- Serve promptly: Hollandaise is at its best warm and freshly whisked, so spoon it over the salmon just before serving.
- Cook the salmon first: Bake the fish before making the sauce, then keep it warm while you whisk the hollandaise so both components arrive at the table in good condition.
Texture tips
- Keep the salmon moist: Take the salmon out when it flakes easily but still looks slightly translucent at the centre; residual heat will finish the cooking.
- Protect the hollandaise: Add the butter slowly and keep the bowl over barely simmering water, not fierce heat, to help the sauce stay smooth.
Common mistakes
- Using too much heat: A hot pan or boiling water can scramble the yolks or split the sauce; gentle heat gives better control.
- Overbaking the fish: Salmon dries out quickly once fully opaque throughout, so check it early if the fillet is on the thinner side.
Serving ideas
- Good side dishes: Serve with asparagus, green beans, new potatoes, rice, or a crisp salad to balance the richness of the sauce.
- Fresh finish: A final scattering of dill and a little extra lemon zest gives the plate freshness and colour.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Put the salmon on a baking tray and season all over with the black pepper.
- Bake the salmon for 10 to 14 minutes, depending on thickness, until just cooked and flaky at the thickest part. Keep it warm while you make the sauce.
- Meanwhile, melt the unsalted butter in a small saucepan over low heat until fully liquid and hot but not browned. Keep it warm on the lowest heat.
- Finely chop the fresh dill. Zest the lemon, then squeeze the juice; you will use both in the hollandaise.
- Set a mixing bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk the egg yolks with 2 tbsp lemon juice and a pinch of lemon zest until pale and thickened enough to briefly hold a ribbon.
- Very slowly whisk in the warm melted butter in a thin stream until the sauce is thick, glossy and silky. Take the bowl off the heat and whisk in a little more lemon juice or zest to taste, then stir through most of the dill, reserving a little to finish.
- Serve the baked salmon and spoon the warm hollandaise over the top. Finish with the reserved dill and serve straight away.
Recipe notes
Tips
- Keep the hollandaise warm off the heat, and if it thickens too much, whisk in a few drops of lemon juice to loosen it.
- For the best salmon texture, pull it from the oven when it flakes easily but still looks slightly translucent in the very centre; it will finish cooking as it rests.
- If you are pregnant, elderly, or immunocompromised, use pasteurised egg yolk and ensure the sauce is heated until hot throughout.
Substitutions
- Replace Fresh dill with Fresh chives for a milder, oniony finish.
- Replace Lemon with Lime for a sharper, more aromatic citrus note.
Storage
- Refrigerate up to 1 days
- Hollandaise is best made and eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat very gently over barely simmering water, whisking constantly, until just warm (do not let it get hot or it may split).
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Recipe overview
- Servings: 2 servings
- Total time: 35min (30min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Eggs Fish Milk
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