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Ugnsbakad lax
Ugnsbakad lax: Swedish oven-baked salmon with dill and lemon
Ugnsbakad lax is one of Sweden's most common weeknight dinners, made all year round but especially in summer when dill is everywhere, and it is on every school and workplace lunch menu. A thick side of salmon bakes quickly with lemon slices and plenty of dill, staying moist and pink in the centre. Oily fish, high in protein and suitable as part of a balanced diet; serve with a few boiled new potatoes and green beans or a cucumber salad. About 350 kcal and 2 g carbohydrate per portion. The usual mistake is baking it until it is dry and chalky, with white protein seeping out; take it out as soon as it flakes. Chef's tip: salt the salmon 15 minutes before baking so it seasons through and holds its juices.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- ¾ tsp flaky salt
- ¼ tsp white or black pepper
- 1 tbsp rapeseed or olive oil
- 1 lemonhalf thinly sliced, half in wedges
- ⅔ oz fresh dillchopped, plus sprigs
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Method
0/4 doneStep 1: Heat the oven to 400°F (fan 350°F). Sprinkle the 1 ⅓ lb salmon fillet in one piece, skin on with the ¾ tsp flaky salt and leave for 10–15 minutes while the oven heats.
15 minStep 2: Brush a baking dish with the 1 tbsp rapeseed or olive oil, lay the salmon in skin side down and season with the ¼ tsp white or black pepper. Cover with the lemon slices and half the ⅔ oz fresh dill.
2 minStep 3: Bake for 12–15 minutes, until the thickest part is opaque and flakes easily when pressed with a fork.
15 minStep 4: Scatter with the rest of the dill and serve with the 1 lemon wedges.
1 min
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 30 g
- Carbs
- 2 g
- Fat
- 25 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ugnsbakad lax take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of rapeseed or olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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