This healthy, Jewish-style salmon dish is packed with herbs giving it a flavourful punch with a zesty, lemon twist. You can serve it with a spicy onion sauce, traditional Jewish honey-braised carrots and pickled cucumbers.






Skill level

Average: 4 (19 votes)


  • 1.2 kg side of salmon, skin on, pin-boned
  • 1 cup chopped mixed herbs (such as dill, rosemary, chives and oregano)
  • 2 lemons, juiced, zested
  • 2 garlic cloves, crushed
  • 125 ml (½ cup) olive oil
  • 1 tbsp caster sugar
  • honey-braised carrots and pickled cucumbers, to serve


Onion sauce

  • 125 ml (½ cup) olive oil
  • 6 bulb spring onions, halved lengthwise, thinly sliced
  • 1 tbsp white wine vinegar
  • 2 tsp harissa (see Note)
  • 1 tsp caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2 hours
Drink match 2009 Barkan Classic Sauvignon Blanc ($15) from Israel.

Place salmon, skin-side down, in a large roasting pan or baking dish. Combine herbs, juice and zest, garlic, oil and sugar in a bowl. Spread over salmon and refrigerate for 2 hours. Remove 30 minutes before cooking.

Preheat a grill to high. Place salmon in pan under the grill and cook for 20 minutes for medium or until cooked to your liking.

To make onion sauce, heat oil in a frying pan over medium heat. Add onions and cook, stirring, for 3 minutes or until softened. Stir in vinegar, harissa, sugar and 125 ml (½ cup) water and cook for 3 minutes or until liquid is reduced by half. Serve hot or cold with onion sauce, carrots and cucumbers.


• Harissa is available from delis, selected greengrocers and Middle Eastern food shops.



Photography by John Laurie. 


As seen in Feast magazine, December 2011, Issue 4.