Ever since I have made this baked salmon with hollandaise sauce, I’ve discovered a love for salmon in a whole new level! Don’t get me wrong, I love salmon. Period. It’s my second favourite fish next to milkfish (bangus). But there’s just something special about this dish. Maybe it’s the sauce! The combination of the hollandaise sauce with this baked salmon is just perfect!
I remember the first salmon dish I’ve ever made was a pan-fried salmon with skin cooked in lemon juice and soy sauce. It was simple, yet delicious. I’ve learned it from my previous Portuguese employer. For awhile that’s the only salmon dish I knew how to make, until I became more bold in experimenting in the kitchen. Since then, I have made salmon teriyaki (one of my husband’s well-asked-for-dish), sushi with smoked salmon (heavenly!), baked salmon with Parmesan cheese, salmon meatballs, etc.
I have Ikea to thank for the creation of this recipe. One of the few times we went there to shop, I ordered salmon with “creamy” sauce on top. I didn’t know what the sauce was at the time and I don’t remember if I asked. All I recall was it was almost 3 in the afternoon and I haven’t had lunch, so I was famished. I went to Ikea’s food court and came out with a tray of this salmon and bottled water.
I licked my plate clean!
And so the next time we bought salmon in our local store, I tried to recreate the dish. I have made this countless times since then, and have tried different ways of doing it until I have finally came up with the one I like the best. It’s fast and easy and the result is just amazing! (We think anyway!)
So let’s get cooking. Shall we?
BAKED SALMON WITH HOLLANDAISE SAUCE
- Salmon fillets (without skin)
- Salt & pepper
- 3 egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 3/4 cup soft salted butter
- a dash of cayenne pepper
- salt (optional) & pepper to taste
- Preheat your oven to 350F.
- Sprinkle salt, pepper and dill to salmon fillets (both sides).
- Place your salmon fillets in a glass baking dish in a single layer (make sure that they are not on top of each other for the fish to cook evenly).
- Bake until the salmon is cooked. (When the salmon flakes easily with a fork, it’s done).
- While waiting for the salmon to cook, make your hollandaise sauce.
- In a saucepan, whisk the yolk, water, and lemon juice until it’s thick and the colour becomes pale.
- Place your saucepan over low heat and continue whisking. (Make sure you reach all sides of the pan when whisking. You don’t want your eggs to overcook. If you notice the eggs are cooking too fast, take your pan off the stove, but continue to whisk. When the eggs become thick, smooth and frothy, remove from heat).
- Now it’s time to add your butter one heaping tablespoon at a time, still whisking constantly, until the sauce thickens to your preferred consistency.
- Season your sauce (and make sure you taste it as you do as you may or may not need to add salt & pepper to it depending on your preference) with salt & pepper, and a dash of cayenne pepper.
- Add some more lemon juice (and water) if needed (I find that I always do!).
- Pour your sauce on top of your baked salmon, (and sauteed asparagus in this case).
I like serving this dish with stuffed sweet peppers.
Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.