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Slow roasted salmon with cabbage


  • Preheat oven to 120°C fan forced (140°C normal).
  • Place the salmon in a large heavy-bottomed baking tray, in one layer, and sprinkle with a little oil, seasonings and the dill.
  • Then put a dollop of butter on each piece of salmon and cook in the oven for about 20-30 mins, until translucent in the centre. 
  • When the salmon is almost ready, heat a little fresh oil with a knob of butter in a heavy-bottomed pan and briefly sauté the onion and bacon, stirring now and again.
  • Then add the cabbage with seasonings and a little stock. Stir and gently cook until the cabbage has wilted, being careful not to over cook.
  • To serve, mound the cabbage on individual plates and top with the salmon and cooking juices.


  • 4 x 180 gm thick pieces of salmon, skin removed & deboned 
  • olive oil
  • sea salt & freshly ground pepper
  • a little chopped fresh dill
  • unsalted butter
  • ½ large onion, sliced
  • 4 rindless bacon rashers, sliced
  • ¼-½ Savoy cabbage, finely sliced, core & ribs removed
  • 1 cup vegetable stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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