Basil and Lime Salmon

Serves 8

Chef’s Tip:  In South Africa, all our salmon is imported, and sometimes they are as large as 6 or 7 kg (13.2 or 15.4 lbs) in weight. This recipe can be adapted using 2 smaller fillets.


  • 3 kg (6.6 lbs) fresh salmon, filleted
  • juice and rind of 4 large limes
  • 250g (1 cup) thick mayonnaise
  • 120ml (8 tbs) whole grain mustard
  • rind of 4 limes
  • fresh basil leaves, chopped
  • 1 lime, sliced to serve


  1. Preheat oven to 190°C.
  2. Line a large baking tray with foil. Top with baking paper, then spray with non-stick cooking spray. Lay salmon, skin side down, on the baking paper and squeeze over the lime juice.
  3. Mix together the mayonnaise, mustard, lime rind and chopped basil. Spoon this sauce on top of the salmon fillet. Top with the other fillet, skin side outward and another piece of sprayed baking paper. Cover with another piece of foil. Seal gently and bake for 30-40 minutes. 
  4. Remove from oven, cover loosely with another piece of foil and cool. When cool, scrape away any brown flesh. If you find the skin sticks to the baking paper, simply peel it off, as this will even look nicer.
  5. Decorate with lime slices and basil leaves.