Whole Baked Salmon

Recipe Whole Baked Salmon


    • 2 large potatoes
    • 2 large carrots
    • 2.5-3kg whole salmon
    • ½ bunch fresh thyme, leaves stripped
    • 4 fresh rosemary sprigs, leaves stripped
    • 3 garlic bulbs, halved
    • 4 small preserved lemons, thinly sliced
    • 2 tbsp Cobram Estate Olive Oil
    • Sea salt flakes and black pepper, to taste

      Serves 8 | Cooking time 50 mins


      1. Preheat the oven to 180°C (160°C fan-forced). Cut potato and carrot into 1mm thick slices (use a mandolin if you have one). Layer over the base of a large baking tray and season.
      2. Place salmon on a large chopping board. On each side cut 5-6 incisions in the skin through to the bone. Stuff the cuts and cavity with garlic cloves, thyme, rosemary and preserved lemons. Place salmon and remaining garlic bulbs in baking tray, drizzle with olive oil and season again. Roast for 40 mins or until cooked through at the thickest part. Remove salmon and set aside. Bake vegetables for a further 15 mins.
      3. Transfer vegetables and salmon to a large serving platter