Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Beetroot and Maple Glazed Salmon

Beetroot and maple glazed salmon



1.2kg boneless salmon fillet, skin on

4 large beetroot (raw), peeled and grated

2 T brown sugar

2 T fennel seeds, cracked

2 T mustard seeds

⅓ C (100g) rock salt

1 bunch dill, chopped

½ C maple syrup



  1. Place the salmon skin side down, to fit snugly in a deep-sided non-reactive baking dish. Place the beetroot, brown sugar, fennel seeds, rock salt and dill in a large bowl and mix to combine. Pour the mixture over the salmon, ensuring the salmon is completely covered. Cover with plastic wrap and refrigerate for 2 hours. Turn the salmon over and re-cover with the beetroot mixture and plastic wrap. Refrigerate for a further 2 hours.
  2. Preheat oven to 240°C. Line a large baking tray with non-stick baking paper. Remove the salmon from the dish, wipe off any excess beetroot mixture and place, skin-side down, on the tray. Place the maple syrup in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until reduced and syrupy. Brush the salmon with the maple glaze and place in the oven. Roast, brushing every 8 minutes with the glaze, for 20–25 minutes or until dark golden.
  3. To serve, place the salmon on a platter with some pickled onions, horseradish cream, baby greens and sourdough bread.


Serves 8-12 as a starter.

Recipe adapted from


To order salmon for this dish, click here!