flaky salmon every time. Plus, a mix of garlic, lemon, and fresh herbs guarantees the fillets are packed with flavor. It couldn’t be easier. It’s hard not to love a recipe that comes together ...
sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up to 4 hours ahead. The sauce can be made up to 2 days ahead. This recipe is not suitable for freezing.
Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise.