This is a crispy herbed salmon dish that I once found and adapted to my own love of garlic!


  • 600g salmon (fillet) with skin

  • 4 lemons

  • generous splash white wine - to taste, I use approx 125 ml

  • 4-6 cloves of garlic, sliced in half

  • 2 tbsp thyme leaves (fresh is best, but 1tbsp dried is okay)

  • 2 tbsp rosemary leaves (fresh is best, but dried is okay)

  • 2 tbsp dill (fresh if you can, but dried is okay)

  • 300ml Garlic-infused olive oil

  • 2 tbsp chopped parsley (only use fresh for this one if you can)

  • Sea salt and cracked black pepper


  • 1.

    Cut salmon into four pieces and score the skin. Put in a non-metal dish with the halved garlic cloves.

  • 2.

    Zest and juice two of the lemons. Cut the remaining lemons in halves or quarters.

  • 3.

    Combine the zest and juice with the wine, thyme, rosemary, dill, one-third of the oil and half the parsley. Season with the salt and black pepper.

  • 4.

    Preheat oven to 180C

  • 5.

    Pour marinade over salmon and garlic, leave for 30 minutes.

  • 6.

    Remove salmon and garlic, drain off the marinade and fry the salmon, skin side down, for 1 minute. Turn carefully and seal the other side. Fry the garlic in with the salmon.

  • 7.

    Lay the garlic and salmon, skin side up, in a roasting tray, sprinkle with salt and roast for about 10 minutes or until just cooked through.

  • 8.

    Place salmon and garlic on serving plate, drizzle with remaining oil, sprinkle with remaining parsley and serve with lemon halves / quarters.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 862kj
  • Fat Total 82g
  • Saturated Fat 12g
  • Protein 21g
  • Carbohydrate 9g
  • Sugar 1g
  • Sodium 602mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Maldon sea salt flakes are nice if you can afford them, as they give a bit more 'authentic' flavour to the fish.

Pickled garlic is ideal for people who like a little bit less garlic, as the taste is not as strong. Do not marinade, just fry and bake with the salmon.

I prefer to use a drier white wine when cooking this dish (as opposed to a fruity or sweet wine), and you can substitute non-alcoholic wine if preferred.

A crisp salad of greens, tomato, cucumber and olives is ideal with this salmon and garlic dish.

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