Whole Fish Recipes & Techniques

  • 2.5-3kg Fishmonger’s Selection Whole Salmon (head removed)
  • 1tbsp fennel seeds, crushed
  • 1 garlic clove, crushed
  • 1tbsp rapeseed oil
  • ½ lemon
  • ½ lime
  • 1 pink grapefruit
  • 1 grapefruit
  • 1 medium orange
  • 2 bay leaves
  • Sprigs of dill
  • For the dressing: Juice of 1/2 lemon
  • Juice ½ lime
  • 3tbsp rapeseed oil
  • 1 shallot, finely chopped
  • 1tsp honey



  • Preheat the oven to 200C/ 180C Fan/Gas 6. Put the salmon on a large board. Using a very sharp knife, make vertical slashes about 2cm deep down the salmon on both sides. Transfer the fish to a large baking sheet.

  • Mix the fennel seeds, and garlic with oil. Rub all over the salmon with your hands, being sure to get inside the slashes and the cavity of the fish.

  • Thinly slice the lemon, lime, both grapefruits and an orange. Arrange in the cavity of the salmon with 2 bay leaves and a few sprigs of dill.

  • Bake in the oven for 1 hr to 1 hr 10 mins, or until the salmon is cooked through and comes away from the bone easily.

  • To make the dressing, combine lemon juice, lime juice, rapeseed oil, shallot and honey. Whisk together until well combined.

  • To serve, drizzle the dressing over the salmon and garnish with sprigs of watercress.

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