Salmon with Hollandaise, Pickled Cucumber & Lemon

There’s something incredibly satisfying about taking a whole salmon and turning it into a beautiful, restaurant-quality dish. It’s all about respect for the ingredient — careful filleting, crisping that skin to perfection, and pairing it with something rich and luxurious like a silky hollandaise. Then you cut through that richness with sharp, fresh pickled cucumber and a squeeze of lemon. It’s simple, elegant cooking that delivers big flavour with just a few well-executed steps.

Timings:

Prep time: 25 minutes

Cooking time: 15 minutes

Serves: 2–4

Ingredients:

For the salmon:

• 1 whole salmon (or 2–4 fillets, if preferred)

• 2 tbsp olive oil

• Salt and black pepper

• 30g butter

• Juice of 1 lemon

  
  

For the hollandaise:

• 3 egg yolks

• 1 tsp horseradish

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1 tbsp white wine vinegar

• 120g salted butter, melted

  
  

For the pickled cucumber:

• 1 cucumber, peeled

• 2 tbsp white wine vinegar

• Pinch of salt

  
  

To finish:

• Fresh fennel tops or herbs

• Drizzle of olive oil

  
  

Method:

1. Fillet the salmon (if using whole):

   
   

   Remove the head, then carefully run your knife along the backbone using long, gentle strokes to lift off the fillets. Remove any scales and pull out the pin bones. Cut into portions.

2. Prepare the pickled cucumber:

   
   

   Dice the peeled cucumber into small pieces and place into a bowl with white wine vinegar and a pinch of salt. Toss well and set aside.

3. Make the hollandaise:

   
   

   Place the egg yolks into a heatproof bowl over a bain-marie (a pan of gently simmering water).

   
   

   Add the horseradish, lemon zest, lemon juice, and white wine vinegar.

   
   

   Whisk continuously, slowly pouring in the melted butter until the sauce thickens and becomes smooth and glossy.

4. Cook the salmon:

   
   

   Heat a non-stick pan and add a little oil.

   
   

   Season the salmon skin with salt and pepper, then place skin-side down into the pan.

   
   

   Cook until the skin is golden and crisp.

   
   

   Add the butter, flip the salmon, then turn off the heat. Finish with a squeeze of lemon juice.

5. Serve:

   
   

   Spoon the hollandaise onto the plate and place the salmon in the centre.

   
   

   Add the pickled cucumber on top, finish with fresh herbs and a drizzle of olive oil.

   
   

Chef’s Tip:

When making hollandaise, keep the heat gentle and whisk constantly — too much heat will scramble the eggs. If it gets too thick, just loosen it with a splash of warm water.