Whole Side Of Salmon

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If you have ADHD and you are trying to build a component system that actually works, protein is where you start. And salmon is one of the best proteins you can have in your freezer. It is rich, satisfying, and it works with almost anything. A whole side of it roasted in one go and portioned in your freezer is one of the most efficient things you can do for yourself on a batch cook day. It’ll last in your freezer for up to 3 months, so if you choose to have oily fish say once or twice a week, this will cover your oily fish needs for several weeks.

I started buying whole sides instead of individual fillets because you get significantly more bang for your buck. And it’s such a simple one tray prep which you can customise to your preference, whether you prefer it plain salted, with garlic lemon butter, or the honey glazed type.

Why I love to batch cook salmon

It requires zero effort. I mean literally, zero. Line a try with aluminium foil and baking paper for minimal washing up. Preheat your oven to 200°C / 180°C fan / 400°F. Salmon has enough natural fat that it doesn’t strictly need oil, especially on a lined tray. A light brush of oil helps with colour and stops any sticking but it’s genuinely optional. Salt and pepper is all it really needs – the fat in the fish does the rest.

Around 20-25 minutes for a whole side depending on thickness. You’re looking for it to flake easily when you press it gently in the thickest part. Once it’s done, you can leave it out to cook slightly, then portion and transfer into freezer bags.

Optional flavour additions

Plain salt is the most versatile option because it works with everything else in your component rotation. But if you want more flavour built in from the start, here are a few options that take about thirty seconds of extra effort.

Garlic and lemon: a squeeze of bottled lemon juice and a dollop of garlic paste from a tube. Dead simple and works with almost anything.

Honey and chilli: a drizzle of honey and a pinch of chilli flakes. Goes sticky and caramelised in the oven and is genuinely delicious.

Miso and soy: a thin layer of white miso mixed with a splash of soy sauce. More umami, works brilliantly with rice.

All of these freeze well and reheat well, so you’re not sacrificing anything by adding flavour at the batch cook stage. For the saucier versions, freeze the portions open and flat on a tray first before transferring them to freezer bags. Once they are solid the sauce is frozen in place and nothing gets smudged or wasted on the inside of the bag.

Best way to reheat

The air fryer is hands down the best way to reheat salmon. It crisps the outside back up and you would never know it had been frozen. Around 5-6 minutes at 180°C from frozen and it comes out beautifully.

The microwave is the quickest option and honestly fine if you are eating the salmon flaked into something rather than as a whole fillet. Rice bowls, wraps, pasta. Texture matters less when it is broken up and mixed in with other things.

If you don’t have an air fryer, the oven works well too. Wrap it loosely in foil to stop it drying out and give it about 10-15 minutes at 180°C.