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Baked Salmon Fillet with Zucchini & Herb Salad



1.5kg salmon fillet, pinboned, skin off

1 T flaky sea salt

1 t fennel seeds, toasted

½ t sugar

1 lemon, thinly sliced

1 onion, thinly sliced

¼ C verjuice (or substitute a combination of white wine and lemon juice)

2 T extra virgin olive oil


2 T verjuice (or see above substitute)

2 T extra virgin olive oil

1 t dijon mustard

3 zucchini, julienned

6 zucchini flowers, stamens removed and roughly torn, stems removed

¼ bunch each parsley, mint & dill leaves

¼ bunch chives, chopped



  1. Preheat oven to 200⁰ Using a mortar and pestle, grind the salt, fennel seeds and sugar to a fine powder.  Place salmon in a foil lined roasting dish and sprinkle with the mixture.  Leave for 15 minutes to cure slightly.
  2. Top salmon with lemon slices and onion. Drizzle over verjuice and olive oil then bake for approximately 20 minutes or until medium rare.  Remove from the oven and rest, loosely covered with foil, for 10 minutes.
  3. Place the salmon on a large platter and drizzle with half of the cooking juices. Put the rest of the juices in a bowl with the onions from the top of the salmon then add the verjuice, oil, mustard and some salt and pepper.  Add the zucchini, zucchini flowers and herbs to the bowl and toss gently to combine.  Scatter over the salmon fillet and serve.


Serves 4-6 with leftovers

Recipe adapted from


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