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Fennel & Herb Crusted Salmon with Garlic Potatoes

Fennel and herb crusted salmon with garlic potatoes


2 T olive oil

1kg waxy or new potatoes, cut into wedges

10 cloves garlic

Salt and pepper

1 t fennel seeds, crushed

2 cloves garlic (extra), crushed

¼ C parsley, finely chopped

¼ C dill, finely chopped

1 T fresh thyme leaves

2 t lemon zest, finely grated

½ C panko or course breadcrumbs

3 T olive oil (extra)

2 T Dijon mustard

1kg salmon fillet, pinboned, skin on



  1. Preheat oven to 220°C (425°F). Place the first measure of oil, the potatoes, whole garlic cloves, salt and pepper in a large deep-sided roasting tray and toss to combine. Cook for 20 minutes, turning halfway, or until starting to soften.
  2. While the potato is cooking, place the fennel seeds, crushed garlic, parsley, dill, thyme, lemon rind, breadcrumbs, salt, pepper and extra oil in a small bowl. Spread the skinless side of the salmon with the mustard and press on the breadcrumb mixture to coat.
  3. Remove the tray from the oven and push the potato to one side of the tray. Place the salmon on the same tray, skin-side down, and cook for a further 15 minutes or until the potato is golden and salmon is just cooked through. Set aside for 5 minutes to rest.
  4. Serve with horseradish cream or tartare sauce.


Serves 6.

Recipe adapted from


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