Salmon Feast Platter Recipe

Prep the Salmon

Pat the salmon fillets dry with paper towels. Place on a rimmed baking sheet skin-side down. In a small bowl combine 2 tbs olive oil, lemon zest, minced garlic, honey, Dijon, smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Brush mixture evenly over the flesh of the salmon. Let marinate at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Roast the Salmon

Preheat oven to 200°C (400°F). Add small knobs of the softened butter over the top of the salmon and tuck a few sprigs or a light scattering of chopped dill if you like. Roast on the middle rack for 10–14 minutes depending on thickness, until the salmon reaches an internal temperature of 52–56°C (125–133°F) for medium-rare to medium and flakes easily. Remove from oven and allow to rest 5 minutes.

Prepare the New Potatoes

While salmon marinates, place mini new potatoes in a pot, cover with cold salted water, bring to a boil and simmer 10–12 minutes until tender when pierced. Drain and return to pot. Toss with 1 tbs olive oil, 1 tbs white wine vinegar, 1 tsp mustard, salt and pepper to taste and chopped parsley. Keep warm or cool to room temperature if serving chilled.

Make the Dill-Yogurt Sauce

In a small bowl whisk together Greek yogurt, mayonnaise, remaining 1 tbs olive oil, 1 tbs lemon juice, remaining chopped dill (reserve a pinch for garnish), 1/4 tsp sea salt and a few grinds of black pepper. Taste and adjust acidity with extra lemon if desired. Set refrigerated until serving.

Assemble the Salad and Garnishes

In a large platter arrange mixed baby greens as a base on one side. Toss sliced cucumber and thinly sliced red onion lightly with a pinch of salt and a splash of lemon juice. Place the dressed mini potatoes beside the greens. Scatter capers and thinly sliced red onion near where the salmon will sit, and lay lemon wedges around the edge of the platter.

Finish and Plate the Salmon Feast Platter

Place the roasted salmon fillets on the platter, either whole or flaked into large portions over the greens and potatoes. Spoon the dill-yogurt sauce into a small bowl and place on the platter. Garnish with reserved dill and chopped parsley, and sprinkle a little smoked paprika and the remaining lemon juice over the salmon if desired. Serve with extra salt and pepper to taste and lemon wedges for squeezing.

Serving and Storage

This platter serves best immediately while salmon is still slightly warm. Leftovers: store salmon and accompaniments separately in airtight containers in the refrigerator up to 2 days. Reheat gently in a low oven (150°C/300°F) covered with foil to avoid drying out.