Simply roasted Finnish salmon fillet seasoned with lemon and herbs, an everyday fish dish reflecting Finland's deep connection to its pristine lakes and coastal waters.
Allergen Warning
Contains: dairy, fish
Equipment needed
oven, baking sheet
Preheat oven to 200C and line a baking sheet with parchment paper.
Place the salmon fillet skin-side down on the parchment. Season with salt and white pepper.
Arrange thin lemon slices on top and dot with small pieces of butter.
Roast for 18-22 minutes until the salmon is just cooked through and flakes easily.
Meanwhile, boil new potatoes in salted water until tender, about 15 minutes.
Make a quick cucumber salad by thinly slicing cucumber, tossing with a splash of vinegar and sugar.
Sprinkle generous amounts of fresh dill over the salmon before serving.
Serve with buttered new potatoes and the cucumber salad alongside.
Storage Instructions
Refrigerate up to 2 days. Flake cold leftover salmon into salads or sandwiches. Do not freeze cooked salmon as the texture becomes dry. Best served fresh.
Cultural Context
Finland consumes more fish per capita than almost any other EU country, and uunilohi is the simplest way Finns prepare their beloved salmon. The combination of salmon, dill, and new potatoes is considered the taste of Finnish summer.