Fragrant whole baked salmon

Recipe from: Dec 2010

Ingredients 10
Servings 1
Minutes 10 mins


Serving Change
  • 3
    whole salmon, skin, head and tail on
  • 100
    dry white wine, good quality!
  • 3
    spring onions, chopped
  • 1
    green herbs of choice (dill, tarragon, coriander, parsley)
  • 10
    black peppercorns
  • 10
    green olives, roughly chopped, pips removed
  • 4
  • 1
    lemon's zest
  • 2
    red wine vinegar
  • olive oil


10 mins
Preheat oven to 180C. Place two large sheets of foil (the thick one) on a baking plate and brush with oil. (You need enough foil to make a tent around the salmon.) Pat fish dry and place on foil.

Combine the rest of the ingredients. Scatter half inside the fish and half over the fish.

Bring up foil around fish, sealing tightly on the edges but leaving airspace between fish and foil like a tent. Bake for one hour. Remove from oven. Serve hot or open foil and let fish cool completely. Reseal foil and refrigerate until cold, about 4 hours.

To serve: Open foil. Carefully remove skin from fish, leaving the skin around the head and tail on. Scrape off any grayish flesh. Transfer fish to platter.

Garnish top of fish with cucumber slices. Surround with lemon wedges and dill sprigs.

Serve with:
Homemade mayonnaise flavoured with roasted garlic and chopped dill.
Or replace the dill with tarragon or wild rocket.
Or add chopped capers and lemon zest to the mayonaise instead of the herbs.

Can be prepared 1 day ahead. Keep refrigerated.


Read more on: fish/seafood  |  bake


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