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Whole roasted salmon

1 of 7


  • Olive oil
  • 1.5kg potatoes - wash and slice into thin rounds
  • Salt
  • Black pepper
  • 3 fennels
  • 1 bulb garlic, broken into individual cloves with skin on
  • 2kg whole salmon, scaled and gutted. Cut, using scissors, the fins and tail
  • 1l bunch of fresh dill
  • 1l bunch of parsley
  • 1l bunch of fresh tarragon
  • 2 lemons
  • Cooking Time
    30-35 mins
  • Serving
    Serves 8
  • Skill Level


My mum bought a whole salmon, 2.2kg, and said Nosaiba, cook it for us tommorow. Although the whole salmon looks like it's something tough to make, it is actually pretty simple. My main advice is to get the fish monger to scale the fish for you. The fish my mum bought was not scaled, and I had the most messy time scaling the fish...but everything in life is a lesson to be remembered.
  1. Using an oven tray large enough for your salmon, cover with enough foil paper, and place olive oil to avoid the potatoes sticking
  2. Place the sliced potatoes on the oiled foil paper, and season with salt and pepper and more olive oil
  3. You could now either add the salmon over the potatoes, or if you have members of the family who are not so keen on fish (aka my dad), get another lot of foil paper and oil that with olive oil ready for the salmon fish. Place a few potatoes as a starting layer on this fresh sheet of foil. Cut the fennel and place it over the potatoes, followed by the garlic
  4. Make vertical slashes using a sharp knife on your salmon, leaving at least 1.5 inches apart. Do this on both sides of the salmon
  5. Take half the bunch of dill, half the parsley and half the tarragon onto a chopping board, grate the lemon zest over the herbs, then finely chop them. Place the herb mixture into the slits of the salmon, then place the salmon onto the foil paper over the potatoes
  6. Add the rest of the fresh herbs inside the salmon. Then slice the lemons and place them inside the salmon. Sprinkle olive oil over the salmon then fold over the foil to keep the salmon air tight
  7. Place into the hot oven on maximum heat for 25-35 minutes. Test by placing a knife into the salmon then placing it onto your skin to check if its warm. If its warm then the salmon is ready
  8. Serve whole, like I did, or peel of the skin and cut into portions ready for everyone to enjoy

MashAllah it was full of flavour and simply delicious! Enjoy :)


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