Jump to recipe
Hassleback Salmon Bake with salad
- Category: Dinner |
Delicious, fuss-free, and packed with flavour, this Hassleback Salmon Bake with Salad is the perfect healthy dinner. Crispy on the outside, tender on the inside, and served alongside a fresh, vibrant salad, it’s a meal that feels indulgent without the guilt — and it’s ready in under 30 minutes.
SERVES
4
COOKING TIME
8 mins
DIFFICULTY
simple
Can I use this salmon bake for meal prep?
Yes – this salmon bake works well for meal prep. Cook the salmon and store in an airtight container in the fridge for up to 2–3 days. Keep the salad separate until ready to eat to maintain freshness.
What type of salmon is best for this recipe?
Fresh, skin-on salmon fillets work best for a Hassleback bake. You can use wild or farmed salmon depending on your preference, but ensure they are thick enough to hold the Hassleback cuts.
Can I serve this recipe with a different salad?
Absolutely. This bake pairs well with leafy green salads, quinoa salads, or even a simple cucumber and tomato salad. Choose whatever fresh vegetables you have to keep it light and healthy.
Can I freeze this salmon bake?
It’s not recommended to freeze cooked Hassleback salmon as the texture can change. For meal prep, it’s best stored fresh in the fridge and eaten within 2–3 days.
Is this recipe healthy?
Yes – salmon is packed with protein and omega-3s, and paired with a fresh salad, this meal is balanced, filling, and nutritious.
Can I add extra flavours to the salmon?
Yes – you can add herbs, garlic, lemon slices, or a drizzle of olive oil before baking to enhance the flavour without adding too many calories. For more meal prep salads, you can check out more recipes below:
Method
Step 1
Line up the salmon fillets on a cutting board and slice along them in 1cm increments, taking care not to cut all the way through to the skin at the bottom. This is known as hasselback, and these slashes help to get lots of flavour into the fish.
Step 2
Combine the ginger, soy sauce and honey in a food bag and add the salmon pieces. Place in the fridge, skin side up, so the marinade is on the fish flesh and allow to marinate for at least an hour.
Step 3
Once you are ready to cook, transfer the fillets to the air fryer, skin side up – this will allow the skin to go crispy – and cook on high for 6–7 minutes or until the skin is golden and the fish is cooked through.
Step 4
Meanwhile, combine all the salad ingredients, mixing through the lime juice. Combine the spicy sauce ingredients in a small bowl.
Step 5
Once the salmon is cooked, transfer to plates and top with the salad, then drizzle over the spicy sauce. Serve immediately with rice.
Ingredients
4 salmon fillets, skin on
1 thumb- sized piece of ginger, peeled and puréed
2 tbsp soy sauce
1 tbsp honey
cooked rice, to serve
Salad:
1/2 cucumber, finely diced
2 avocados, peeled, stoned and finely diced
4 spring onions, finely sliced
juice of 1 lime
Spicy sauce:
50g kewpie or light mayo
2 tbsp sriracha
1 tsp soy sauce
