Lightly cured in salt, then in olive oil, salmon "my way", may well become your way once you try it. The fish becomes tender and delicate and is the perfect dish for entertaining large numbers as all the not so hard work is done well before the guests arrive. As the fish is very rich, this dish is best served as an entree.




Skill level

Average: 5 (2 votes)


  • 1.2 kg salmon, pin-boned and skinless
  • 200 g rock salt
  • 1 cup (250 ml) lemon juice
  • 1 carrot, thinly sliced
  • 1 onion, thinly sliced
  • 6 cloves
  • 3 bay leaves

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.


You'll need to start this recipe 1 week ahead.

Place the salmon in a large glass dish and cover with the rock salt and lemon juice. Set aside for 45 minutes, turning halfway.

Rinse salmon under cold running water, then pat dry with paper towel and cut widthwise into 3 cm-thick slices.

Place in a glass dish, completely cover with canola oil and add the carrot, onion, cloves and bay leaves. Cover surface with plastic wrap and refrigerate for 1 week.

Serve at room temperature with boiled, sliced kipfler potatoes, and a little of the marinating mixture spooned over.


As seen in Feast Magazine, Issue 12, pg146.

Photography by Alan Benson