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Baked Salmon with Salsa Verde

baked salmon with salsa verde



1 C fresh flat-leaf parsley leaves, chopped

¼ C fresh chives, chopped

¼ C fresh basil (or other soft herb), chopped

1/3 C fresh dill sprigs, chopped

1 small red onion, finely chopped

1 long red chilli, finely chopped

1 garlic clove, crushed

1 T wholegrain mustard

¼ C lemon juice

1/3 C olive oil

1 x 1.3kg pinboned salmon fillet, skin on

Lemon wedges, to serve



  1. Preheat oven to 220°C/200°C fan-forced. Combine parsley, chives, dill, onion, chilli, garlic, mustard, lemon juice and half the oil in a bowl.
  2. Trim the tail portion off the fillet, cut into two pieces of equal length, then season with salt and pepper. Place the wider salmon piece, skin side-down, on a board. Top with two-thirds of the parsley mixture. Top with remaining salmon, skin-side up. Tie with kitchen string at 3cm intervals. Rub with remaining oil and sprinkle with salt. Place in a baking dish.
  3. Cook for 15 – 20 minutes for medium or until cooked to your liking. Cut into 8 slices. Serve with lemon wedges and remaining parsley mixture.


Serves 8.

Recipe adapted from


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