• 1 hr 10 minsCooks in 1 hr 10 mins
  • Serves 10Serves 10


Step 1

Preheat oven to 180°C.

Step 2

Wash salmon and pat dry. Make 6 cuts across the fish on an angle. Season with salt and pepper. Place on lined baking tray.

Step 3

Make glaze. Mix ingredients together. Brush glaze over fish. Roast in oven for 30-40 minutes. Brush with glaze and bake for a further 15 minutes or until salmon is cooked.

Step 4

Place sugar, sherry and spices in a saucepan with ¾ cup water and cook for 10 minutes to reduce slightly.

Step 5

Cook oranges in a pot of boiling water for 1 hour. Drain and cool. Cut into wedges.

Step 6

Add orange wedges to syrup and cook for 10 minutes.

Step 7

Mix all ingredients in a bowl.

Step 8

Mix pickle ingredients and place onion in pickle to soften. Add onion to salad and toss.

Step 9

Serve salmon with oranges and salad.


  • 1 whole Tassal Salmon (3-4kg), cleaned, scaled, gutted
  • glaze
    • 70g Dijon mustard
    • 250ml orange juice
    • 250ml maple syrup
    • 125g brown sugar
    • 1 star anise
  • pedro ximenez oranges
    • 650g sugar
    • 250ml pedro ximenez
    • sherry
    • 6 kampot peppercorns
    • 1 cinnamon quill
    • 6 navel oranges
  • pickle
    • 250ml rice wine vinegar
    • 110g sugar
    • 2.5g Sichuan pepper, ground
    • 5g salt
    • 120g red onion, finely sliced half moons
  • salad
    • 400g red cabbage, finely shredded
    • 1 bunch French breakfast
    • radishes, finely sliced
    • seeds of 1 pomegranate
    • 100g rocket
    • 200g red apple, julienned