Why not try a Christmas dinner that feels a little different this year? Whether you’re hosting a pescatarian or just want to switch up your usual roast, this dry-aged salmon side is the perfect festive alternative to turkey or goose. Modern, elegant, and full of rich flavour, it makes a striking centrepiece that pairs beautifully with classic Christmas trimmings or lighter, brighter sides.
This recipe features Smokin’ Brothers’ dry-aged salmon, transforming a simple roast into something truly exceptional. The dry-ageing process slowly draws out the fish’s moisture in a controlled, near-freezing environment, allowing natural enzymes to concentrate flavour and gently break down the flesh. This enhances the salmon’s character, adding depth, complexity, and a richer, buttery texture.
At Smokin’ Brothers, our salmon is expertly hand-prepared and placed into the dry-ageing chamber within 48 hours of harvest, where it rests for 14 to 21 days. During this period, moisture evaporates, flavours intensify, and the texture becomes firmer, silkier, and more refined.
Dry-ageing fish has become increasingly championed in modern cooking, in large part due to pioneering chefs like Josh Niland, whose work has transformed the way seafood is treated and appreciated. Whereas the process was once reserved for meat, chefs now embrace dry-ageing for fish, challenging the idea that it should always be served fresh.
This recipe delivers a roast that is beautifully structured with remarkable flavour and complimentary pesto, feeling both festive and refreshingly contemporary, perfect for a Christmas dinner that will stands out.
Ingredients
For the filling (pesto):
- 1 bunch of basil
- 1 handful pf pine nuts
- 1 generous handful of grated parmesan
- 4-5 tbsp olive oil
- Lemon zest
Method
- Place the basil, pine nuts, Parmesan, and olive oil in a food processor and blend until smooth to make the pesto.
- Trim the salmon side by removing the thin tail end so the fillet forms a more even, rectangular shape.
- Slice horizontally through the thickest part of the salmon, creating a flap that can be opened like a book
- Spread the pesto evenly over the inside of the salmon, then roll it up tightly with the skin on the outside.
- Tie the roll with kitchen string at intervals to secure it. Chill in the refrigerator for 12 hours to help it set—this step improves the shape but can be skipped if necessary.
- Bake at 200°C for 15–20 minutes, or until cooked to your liking.
- Serve with a salad of shaved courgette dressed with olive oil, lemon juice, and pink peppercorns.
- Serve this stunning Christmas salmon and surprise your guests with something delightfully unexpected, yet perfectly festive.
All our salmon is sustainably sourced and ethically farmed. So, by choosing Smokin’ Brothers, you can make sure to stay off the naughty list and keep our planet merry.