Zest X LDN – Private Chefs

Book your fine dining experience at home

How To Cook Salmon Like A Professional London Private Chef

If you love salmon (or want to treat someone who does), here’s an excellent recipe from a top London private chef you can follow. Read on to find out how to cook a mouth-watering salmon dish.

Total time: 2 days

Hands on time: 2-3 hours


You’ll need the following ingredients to prepare your salmon dish.

For The Salmon

  • East London Gin
  • Botanical Mix (1 tbsp juniper berries, 1 tbsp fennel seeds, 1 tbsp cardamom pods, 1 tbsp dried dill, 1 tbsp coriander seeds, 1 lemon zested)
  • Salmon (We use Loch Duart)
  • Dill
  • Lemon
  • Water
  • Salt
  • Sugar

For The Lemon Curd

  • 5 lemons, zest, and juice
  • 6 egg yolks
  • 200g of sugar
  • 50g of cornflour
  • 80ml of water
  • 150g of butter — cubed

For The Dill Oil

  • 10 bunches of fresh dill (the fresher the better)
  • 500ml neutral oil (vegetable, sunflower, etc.)

To Garnish

  • Creme fraiche
  • Picked dill

Equipment Needed

Use the equipment below for your salmon recipe:

  • Sous Vide Water Bath
  • Vacuum sealer
  • Blender
  • Spice grinder
  • Large bowl
  • Ice
  • Piping bag
  • A very sharp knife


Once you have all the ingredients and equipment needed, you can get to work cooking your salmon like a top private chef.

  1. Start by making the lemon curd. Place the lemon zest and juice into a pan and bring to a boil. Separately mix the cornflour and water to form a paste. In another bowl whisk together the egg yolks and sugar until completely dissolved then combine with the cornflour mixture. Add the mixture into the pan with the lemon and continue to whisk until the lemon curd thickens. Remove the pan from the heat then add in the butter piece by piece until melted and combined. Once the desired thickness has been achieved, transfer to a container and leave in the fridge to set and firm up.
  2. Prepare the dill oil (this can be done in advance as it needs to drip overnight in the fridge). Blanch the bunches of dill in boiling water for 15 seconds then quickly submerge in ice cold water to cool. Strain the dill until completely dry using a tea towel or kitchen paper. Add the neutral oil to your blender with the dried dill. Blend until the side of the blender is hot to the touch — usually 4 minutes. Strain the dill oil through cheesecloth overnight in the fridge.
  3. Skin your side of salmon and remove any bloodline and bones. Prepare the gin brine by combining 100ml East London Gin, 800ml water, 80g salt, 40g sugar & half the botanical mix in a large bowl. Whisk until sugar and salt are completely dissolved then add a handful of ice. Submerge the cleaned side of salmon into the brine for 1 hour.
  4. Set your water bath to 40 degrees Celsius. When the salmon has brined for an hour remove it and pat dry with a paper towel. Brush the salmon with olive oil (this will prevent it from sticking when removing from the vacuum sealed bag). Place your salmon in the vacuum bag and seal.
  5. Submerge your salmon into the water bath for no more than 15 minutes. Once done remove and add straight into ice water to stop the cooking and to set the salmon.
  6. After the salmon is completely cooled, remove from the water bath, and cut into desired size. Our private chefs like to go with a 1.5-inch-thick fillet for a starter sized portion.
  7. Add the remaining half of your botanical mix to the spice grinder and blend until a fine seasoning mix is achieved.
  8. Transfer your lemon curd into a piping bag ready to plate.
  9. To plate, start by lightly sprinkling the salmon with the botanical seasoning mix. Once evenly coated place 5 small dots of the lemon curd along the salmon. You can add any micro herbs or pickled dill on top of the salmon as garnish. Place the salmon on the left side of your bowl and then place a quenelle of creme fraiche to the right. Indent the quenelle with a small spoon and fill the whole with the dill oil.

Cook Salmon Like A Top London Private Chef

And just like that, you too can be cooking salmon like a top private chef. If you don’t trust your culinary skills but would still like to enjoy fine dining at home with a few guests, Zest X LDN offers a service for private chef hire in London. Make your booking to guarantee a Michelin standard salmon dish and service.

Leave a Reply

Your email address will not be published. Required fields are marked *


Suchema Oyetey
Suchema Oyetey
Great service and I need to get the recipe for the pork they made because it was absolutely delicious.
Rebecca O
Rebecca O
These guys catered for a friend's 40th and they were incredible! They brought everything, cooked everything, served everything and even loaded the dishwasher at the end! The food was so delicious - my favourite was probably the different ways they did pork - pork belly and pulled pork - melt in the mouth tender. Usually I hate pulled pork but the chefs version was so succulent I had to go back for seconds. Would definitely recommend them. Such a friendly, professional and hospitable nature and I really, really appreciated the leftovers that I had for the next two days! I also need to give a nod to the white chocolate and matcha cheesecake. Creamy deliciousness. Definitely check them out for all your tasty needs.
Kate Sellars
Kate Sellars
Wow wow wow! We booked the team to celebrate my Husband’s 30th Birthday and I am so glad we did. Rather than a weekend trip to London we wanted to do something a little different and Simon certainly delivered. The food was sensational, we did the British Summer 3 courses. There was a perfect amount of time between courses and the set up appeared seamless. We had Jakob serving the dishes and sharing his cocktail secrets and Alex was very efficient in keeping the kitchen spotless, it was like they were never there. Highly recommend for any occasion!
Samantha Neblett
Samantha Neblett
Edward and his colleague came to cook for my friends and I as part of my 40th birthday celebrations. Edward agreed a bespoke menu with me in advance that had me salivating and the reality did not disappoint. Every single dish was delicious and loved by all guests including fussy children! The only complaint was that their tummies couldn't eat more than 2 plates each even though they wanted to! Everything was tidied up and washed up afterwards, with every detail thought of to make it a fuss free and wonderful experience for all. THANK YOU!
Claire Sackett
Claire Sackett
Just the most amazing dinner you could wish for. Highly recommended!
Jackie Becker
Jackie Becker
From initial email enquiry to the very end of our party Edward and his team were a delight to deal with. They were consummate professionals. The BBQ was delicious, the drinks never stopped flowing, everything was superb. They made our party a day to remember and took all the stress out of hosting. I would wholeheartedly recommend Zest and I'm looking forward to having another occasion to employ their services. Thank you.
Sonia Seyfollahi
Sonia Seyfollahi
I want to show my immense gratitude to Edward and Jacob for making my 50 th so memorable! I feel very lucky to have the chance to taste such delicious dishes prepared in a very professional way by such an expert chef! Thanks a million ! Combination of Edward and Jacob was just magic ! Made us all feel like we were in a Michelin star restaurant at home ! How amazing . My friends are great cooks & fussy and Edward managed to impress all ! Enthusiasm filled my kitchen as fabulous food was served very professionally , all my friend want him now ! I feel I need to keep Edward a secret ! Thank you thank you 🙏🏻
chiryne martens
chiryne martens
I had a birthday and a Christmas dinner organised by the team. Both times were really wonderful moments, everything tasted amazing and looked great. Thank you for making our dinners lasting memories!
Lynda Vail
Lynda Vail
I used this company for my 60th birthday and they were amazing. They gave great variety of menu choices including vegan options, they turned up on time, the food and services was great and they cleaned up afterwards so you would never have known they had been there. They were very professional and friendly throughout the evening without being intrusive on our evening. My whole family really enjoyed the experience. I would recommend Edward and the rest of his staff to anyone wanting a very special evening at home. I hope to use them again sometime in the future. They are a bit expensive but for a special occasion it is worth paying for.
Martin Quille
Martin Quille
Edward and his team catered for our daughter’s 21st Birthday where they did a fantastic barbecue, food was delicious and the staff absolutely amazing 10 out of 10 👏👏

Join our VIP guest list to receive a superior dining experience and for the chance to win a case of mixed Chapel Down wines (Worth £150)

Sign up to win