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!

Spice-Baked Salmon with Corn

spice baked salmon with corn



4 cobs corn, husks removed

1 T coriander seeds

1 T cumin seeds

¾ t ground ginger

¾ t ground turmeric

½ t garam masala

1 t salt

1.2kg pinboned salmon fillet, skin off

2 long red chillis, seeded, finely chopped

4 limes, juiced

2 T extra virgin olive oil

¼ C coriander leaves



  1. Heat a chargrill pan (or barbeque grill) over high heat. Cook corn, turning frequently, for 12 minutes or until lightly charred. Cool.
  2. Heat a small frying pan over medium heat. Add coriander and cumin seeds and stir for 2 minutes or until fragrant. Using a mortar and pestle, finely grind. Transfer to a medium bowl, then stir in ginger, turmeric, garam masala and salt.
  3. Place 2 sheets of baking paper width wise, slightly overlapping, on a large oven tray. Place 2 more sheets lengthwise, slightly overlapping, on top. Place salmon on tray, then rub top of salmon with three-quarters of the spice mixture.
  4. Hold 1 corn cob vertically on a chopping board. With the knife parallel to cob, cut kernels, in large pieces, away from cob. Repeat with a second cob. Place kernel pieces over salmon, then scatter with half the chilli. Drizzle with half each of the lime juice and oil.
  5. To make corn salsa, cut kernels from remaining cobs (don’t worry about keeping them in pieces). Add to remaining spice mixture with remaining chilli, lime juice and oil. Toss to combine.
  6. Place a sheet of baking paper over salmon. Fold up edges of the bottom layers of paper over the top layer, then fold over several times to create a parcel. Bake for 15-20 minutes or until cooked to your liking. Stand for 5 minutes, then unwrap and transfer salmon to a platter.
  7. Scatter salmon with coriander leaves and serve with corn salsa.


Recipe adapted from

Serves 8.


To order salmon for this recipe, click here!