By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Slow-roasted salmon is the technique that produces the silkiest, most luxurious salmon you can cook at home. Low oven (110-130C), 20-25 minutes, no flipping, no fussing. The flesh stays translucent, almost confit-like, with no chance of drying out. Top with caviar and you have the elegant main course that belongs on every Sunday lunch.
Key Takeaways
- Use side of salmon (skin-on), 700g for 4
- Slow oven at 120C, 20-25 minutes for medium
- Brush with olive oil and salt 30 minutes before roasting
- Cool slightly before topping with caviar
- 12g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
The Ingredients
Serves 4
- 1 side of wild or organic salmon, skin on, around 700g
- 2 tbsp extra virgin olive oil
- 1 tsp flaky sea salt
- 1 lemon (zest only)
- 50g Royal Oscietra
- 1 small bunch of fresh dill
- 1 tbsp finely sliced chives
- A few flakes of Maldon sea salt
- White pepper
The Method
Step 1: Bring to Room Temperature
Take the salmon out of the fridge 30 minutes before roasting. Pat dry. Brush with olive oil. Sprinkle with sea salt and lemon zest.
Step 2: Preheat Properly
Heat the oven to 120C (no fan if available, otherwise 100C fan).
Step 3: Slow Roast
Place the salmon skin-side down on a parchment-lined baking tray. Roast for 20-25 minutes. The flesh should look just opaque on the surface but still translucent in the centre when probed gently with a knife. Internal temperature should be 50-52C.
Step 4: Rest
Lift onto a warm serving platter. Rest 3-4 minutes.
Step 5: Top and Serve
Scatter dill fronds and chives across the salmon. Top with caviar in spoonfuls along the centre of the side. Add Maldon flakes and white pepper. Serve immediately, with lemon wedges and warm bread alongside.
Tips
Slow oven, no shortcut. Higher heat dries the salmon out. 120C is the sweet spot for silky texture.
Don't move the salmon mid-cook. Let it sit on the tray undisturbed.
Cool slightly before caviar. Salmon coming out at 50C will warm caviar pearls. Wait 3 minutes for the surface temperature to drop.
Carve in front of guests. The visual moment of a whole salmon side at the table is part of the experience.
Variations and Pairings
With Beluga: Use 40g of Beluga XXL for the topping.
With salmon roe combination: Use 30g caviar + 50g Wild Salmon Roe for textural contrast.
With horseradish cream: Serve a small bowl of crème fraîche mixed with grated horseradish on the side.
Wine pairing: Champagne or a chilled premier cru Chablis.
For more seafood mains, see our roasted lobster with caviar beurre blanc and sea bass with caviar recipes.
Frequently Asked Questions
Wild or farmed salmon?
Wild salmon (Alaskan or Scottish line-caught) has the best flavour but is seasonal and expensive. Organic Scottish farmed salmon is the practical alternative. Avoid intensively farmed Norwegian salmon, which is often muddy in flavour.
How do I tell when it's cooked?
The flesh turns from translucent red-orange to opaque pink. The flakes should separate gently with a fork but still look slightly translucent in the centre.
Can I do this with portions instead of a side?
Yes. Use 4 salmon fillets (around 150g each, skin on). Reduce roasting time to 12-15 minutes at the same 120C.
How much caviar per person?
12-15g per person is the right portion. Salmon is rich and the caviar should complement, not dominate.
Further Reading
A whole side of slow-roasted salmon with caviar in the centre of the table on Sunday lunch is one of those dishes that quietly elevates a family meal. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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