Simple Salmon

We are in the midst of our summer holidays now, and if you’re anything like me, you are probably driving your parents mad back at home. So what better way to cheer them up than with a home cooked meal? You should really do the washing up afterwards too as you want to avoid the mistake I made of saying “I cooked, you can wash up” to your mum: needless to say she wasn’t impressed and the words “rent” and “roof over your head” were mentioned. So you have been warned— anyway onto the cooking!

What you’ll need (serves 4)
4 salmon fillets
2-3 spring onions
A few sprigs of dill
A lemon
Small glass of white wine (or a whole bottle if you fancy a drink)
A knob of butter

Prep time: 5 minutes
Cooking time: 25-30 minutes

First, you need to preheat your oven to 190°C. Now you can begin to chop your spring onions into discs about the width of a pound coin. Take an ovenproof dish; sprinkle about half of your spring onions and half of your dill onto its base, and lay your salmon skin-side down onto the dish. Sprinkle the remaining onions and dill onto the top of the salmon.

Cut your lemon into wedges; try to get around six wedges from the lemon, and place these between the salmon fillets and around the edges of the dish. Drop your butter into the dish now and add your wine — try not to add too much, just enough to reach about half a centimetre up the side of the salmon. The last thing to do is give the salmon a quick sprinkle of salt and pepper.

Finally, you need to cover it with cooking foil, sealing it tighly to stop the moisture from escaping, and place it in the middle of your preheated oven for 25-30 minutes, or until the salmon is cooked through.

If you’re struggling to think of something to serve it with, here is an idea. I quite like to just boil up a pan of baby new potatoes, drain them once cooked, add a knob of butter and a few sprigs of mint to the pan before serving and voilà, you have an easy side dish to help impress your diners. Asparagus is also beautiful with this dish, as is a simple salad of watercress, but it really is up to you; you can have as many or as few accompaniments as you want. This really is an easy recipe though, so give it a go and I’m sure that whether you cook it for your parents or just for a few friends they will love it, and you, for making it. Who knows, they may even offer to do the washing up.

Miles Harrison

8 Comments on this post.
  • Rolfution
    17 July 2011 at 18:47
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    Salmon…tells you everything you need to know about the socio-economic make up of Nottingham Uni.

  • Sebastian
    23 July 2011 at 18:45
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    “Rolfution” – there’s nothing wrong with a nice salmon dinner. If you want to bring your class war into the kitchen, however, I believe they print the heating instructions for chicken nuggets directly onto the packaging, so there’s no need for Impact to provide a recipe.

    Philip Whitehead – 2011

  • Kat
    3 August 2011 at 15:17
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    Sebastian that’s a bit brutal. It’s a nice recipe but Rolfution has got a point – what student can afford salmon, fresh dill and asparagus? It may be clichéd to publish budget recipes for a student magazine but it is for a reason…

  • benmccabe
    3 August 2011 at 20:36
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    I agree with you to an extent, but then again, it is the summer time. Granted, salmon can be expensive, but family kitchens and the clearance aisle in the supermarket can always be checked out. Besides, you can buy 30g of fresh dill from Tesco for 79p, which hardly breaks the budget. Salmon might be about £4, but for a special occasion that’s no more than people would spend on a steak…

  • Bruno
    3 August 2011 at 23:27
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    No one eats salmon every day.

    A typical time when a standard (not especially foodie) student might want to put some effort into cooking would be when they were trying to impress a boyfriend/girlfriend.

    When you think of it that way, spending what you would have spent on a meal in town on quality ingredients is perfectly reasonable.

    This even ignores the slant of the article, laid out in the first paragraph, ie that you are raiding your parents’ fridge in the middle of the summer holidays.

  • Kat
    4 August 2011 at 19:50
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    Yes, you’re both right. It’s a special occasion dish and if you went out for a meal you would spend more than that. Very true.

    Thing is that this assumes all students go home to parents during the holidays, which I don’t. So maybe my bias is a minority. Hmm. I don’t know what percentage of students go home for holidays – does anyone else know?

  • Dave Jackson
    7 August 2011 at 10:30
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    Let’s not get too hung up on the stereotype ‘poor student’ image. It’s not like students currently subsist on gruel and tap water every day.

    Judging by the amount that is (almost literally) pissed away by students on alcohol in this city, I think most students could scrape enough together to enjoy a meal like this if they really wanted to. This magazine has run adverts for Coco Tang, after all, you could open a salmon restaurant with the amount of money you’d spend on an Elderflower Daiquiri in there.

    I don’t see any reason why a student magazine shouldn’t publish a recipe with salmon in it, nor any reason why the magazine should only do meals that every student can afford.

    At the very least it’s aspirational.

  • Barry Trotter
    29 August 2011 at 16:21
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    One day I hope to write a recipe in Impact. But I do not think I am yet capable of handling the controversy that this would naturally create.

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