Roasted Salmon Frames with Potatoes, Carrot and Dill
Salmon frames have flavorful meat along the bones and can make a practical roast with sliced potatoes.
Salmon frames have flavorful meat along the bones and can make a practical roast with sliced potatoes. Choose fresh fish, pick away any stray scales and pat it dry; there is no need to rinse it under the tap. Cut the potatoes thinly and give them a head start before adding the fish. Check the thickest salmon meat and remove all bones before serving. Heat oven to 200°C (390°F); toss potato, onion and carrot with half the oil, half the salt and pepper in a wide pan; roast 20 minutes. Pat salmon frames dry, inspect for scales and bones and coat with remaining oil and salt. Move potatoes aside, add fish frames and bay leaves in a single layer; roast another 15 to 20 minutes until salmon flesh is opaque and registers 63°C (145°F), and potatoes are soft.
Recipe card
Roasted Salmon Frames with Potatoes, Carrot and Dill
Equipment: Large pot or pan, knife, board and measuring tools
Ingredients
Instructions
Vegetables
Heat oven to 200°C (390°F); toss potato, onion and carrot with half the oil, half the salt and pepper in a wide pan; roast 20 minutes.
Fish
Pat salmon frames dry, inspect for scales and bones and coat with remaining oil and salt.
Roast
Move potatoes aside, add fish frames and bay leaves in a single layer; roast another 15 to 20 minutes until salmon flesh is opaque and registers 63°C (145°F), and potatoes are soft.
Pick
Remove bay leaves, lift fish meat carefully from bones with clean utensils and check it for small bones.
Serve
Divide boneless fish meat and roasted vegetables among four plates; finish with dill and lemon wedges.
How to tell when it is ready
Divide boneless fish meat and roasted vegetables among four plates; finish with dill and lemon wedges.
Tips
- Heat oven to 200°C (390°F).
- Pat salmon frames dry, inspect for scales and bones and coat with remaining oil and salt.
- Move potatoes aside, add fish frames and bay leaves in a single layer.
- Remove bay leaves, lift fish meat carefully from bones with clean utensils and check it for small bones.
Troubleshooting
- If potatoes remain firm, give them more time before adding fish.
- If meat sticks to bones, let fish rest briefly before picking.
Substitutions
- Use another meaty salmon frame of similar weight.
- Use a similar waxy potato for uniform slices.
Variations
- Add sliced zucchini alongside potatoes.
- Use chopped parsley instead of dill.
Serving suggestions
- Serve with lemon wedges.
- Add fresh dill.
- Offer a leafy salad.
- Pair with steamed broccoli.
Make ahead
Prepare the measured ingredients in advance. Refrigerate cooked fish up to 2 days; reheat until hot and remove bones before serving.
Storage
Refrigerate cooked fish up to 2 days; reheat until hot and remove bones before serving.
Food safety
Cook fin fish to 63°C (145°F), avoid splashing raw fish water and check frames for bones.
Frequently asked questions
How do I know oven-roasted salmon frames with potatoes is ready?
Divide boneless fish meat and roasted vegetables among four plates; finish with dill and lemon wedges.
How should I store oven-roasted salmon frames with potatoes?
Refrigerate cooked fish up to 2 days; reheat until hot and remove bones before serving.
Serve with lemon wedges. Refrigerate cooked fish up to 2 days; reheat until hot and remove bones before serving.
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