Balsamic roast salmon with sundried tomato salsa

This delicate, delicious balsamic roast salmon recipe with sundried tomato salsa is the perfect dish for entertaining this summer. Plus, it's equally delicious served hot or cold!

  • 10 mins preparation
  • 30 mins cooking
  • Serves 10
  • Print


  • 1.3 kilogram side of salmon, skin on, pin bones removed, at room temperature
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon olive oil
  • salt and freshly ground black pepper
  • 1/2 cup sundried tomatoes, roughly chopped
  • 1/4 cup capers, drained
  • 1/4 cup gherkins, chopped
  • 1/3 cup flat-leaf parsley, chopped
  • lemon wedges to serve


  • 1
    Preheat oven to 200°C. Place salmon, skin-side down, in a large flat oven pan lined with nonstick baking paper. Drizzle with balsamic and oil, then season with salt and pepper.
  • 2
    Roast, uncovered, for 20 minutes for medium or 30 minutes for well done. Check by poking a knife into the middle of the fillet to see the flesh – if the fish flakes easily, then it is fully cooked.
  • 3
    To make salsa, place all the ingredients in a bowl and toss to combine.
  • 4
    Carefully remove salmon to a serving platter and scatter with salsa. Serve with lemon wedges on the side to squeeze over.


  • A whole fillet of salmon is ideal to serve for a gathering. It’s easy to prepare and cooks surprisingly quickly. It can be cooked the day before and is equally delicious served cold.