Roasted Salmon with Lemon & Herbs
Serving salmon alongside steak isn’t the most traditional approach for a dinner like this — but it’s the part of the menu that made the table feel more complete.
Rory’s original menu offers a choice between the two.
For this dinner, I served both.
It shifts the experience entirely. Instead of choosing one main, guests can take a little of each, and the meal feels more relaxed and generous.
Why This Works for Hosting
When a menu starts to lean heavier, balance becomes important.
This salmon brings that in quietly.
It’s lighter, cleaner, and gives the table contrast against the richness of the filet and sides.
It also works well because:
• it cooks quickly
• it can be prepped ahead
• it doesn’t require much attention
• it pairs easily with everything else on the table
It’s the kind of dish that supports the meal without competing with it.
A Note on Serving Both
This is one of the places where I chose to adjust the structure of the original menu.
Serving both steak and salmon made the table feel more like a shared meal than a plated experience.
It also gave people options without making it feel like a decision.
That’s often the direction I lean when I’m hosting.
Hosting Tip
Err on the side of slightly undercooked.
Salmon continues to cook as it rests, and that softer texture is what keeps it feeling light and balanced on a heavier table.
Pair It With
This salmon was served as part of my Masters Champions Dinner recreation, alongside filet mignon and classic sides.
Serve with:
• Steak with Butter & Herbs
• Irish Champ
• Glazed Carrots
• Brussels Sprouts
See the full menu here.
