Dinner · 17 mins
Crisp stir-fried peppers, mangetout and spring onion in a sharp chilli and garlic sauce, scattered with toasted cashews…
Contains: Fish, Soybeans, Cereals containing gluten, Sesame, Nuts
Smoky BBQ Salmon Loaded Jacket Potato
A proper crisp-skinned jacket, loaded with melting cheddar, charred sweetcorn and generous oak smoke barbeque Alaska salmon chunks, with a chive soured cream on the side. The easiest hot lunch you will make all winter.
By the WILD’R kitchen · Published 30 August 2026
- Prep
- 5 mins
- Pan
- 15 mins
- Total
- 20 mins
- Occasion
- Lunch
- Flavour
- Oak Smoke BBQ
Allergens
Contains: Fish, Milk, Mustard
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R salmon chunks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, chunks whole
Or in a pan
2 + 2 min
each side, warm pan, no oil
Ingredients
Serves
The WILD’R bit
1 pack WILD'R Wild Alaska Salmon Chunks, Oak Smoke BBQ
For the Chive Cream
To Finish
Contains: Fish, Milk, Mustard
Method
Bake the Potatoes
Prick the potatoes and microwave for 8 to 10 mins until soft. Rub with the oil and salt, then finish for 5 mins in a hot oven or air fryer until the skin crisps up.
Char the Corn
Toss the sweetcorn in a dry hot pan with the smoked paprika for 3 to 4 mins, until blistered and smoky. Set aside.
Mix the Chive Cream
Stir the soured cream, chives, lemon and salt together in a small dish.
Warm the Salmon
Warm the WILD'R Oak Smoke BBQ salmon chunks in a fan oven for 7 minutes at 180C, or 2 to 3 mins in a warm pan, turning gently. Ready-to-eat, no additional cooking required. Keep the chunks whole so the smoky glaze stays intact.
Load & Serve
Split the potatoes, fork through the butter and season, then add the cheddar to melt. Pile on the charred corn and the warm salmon chunks, scatter with spring onion and jalapeños, and serve the chive cream alongside rather than over the salmon.
Cook’s notes
- Swaps
- No jalapeños? A few dashes of hot sauce or a sliced pickled gherkin give the same sharp lift. Greek yoghurt works in place of the soured cream, and frozen sweetcorn chars just as well as tinned.
- Make ahead
- Bake the potatoes and mix the chive cream up to a day ahead. Crisp the skins and warm the salmon just before serving. A reheated jacket goes leathery.
- Storage
- Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
Made with Oak Smoke BBQ Salmon Chunks
Slow oak smoke with a sweet, sticky barbeque edge. Campfire flavour, no campfire required.
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