Paired with Tokara Stellenbosch Chardonnay 2024
A whole roasted salmon is a true showstopper at the table — generous, elegant and perfect for sharing. One fish can comfortably feed eight to ten people, making it ideal for relaxed gatherings and long lunches with friends and family.
If Norwegian salmon is not available, this recipe works equally well with local favourites such as geelbek (Cape salmon), yellowtail or Cob. The fresh herbal and citrus notes infused into the fish cut beautifully through the natural richness of the salmon, creating a dish that pairs effortlessly with the bright citrus and subtle toasted almond notes of Tokara’s 2024 Stellenbosch Chardonnay.
This recipe can be prepared in a conventional oven or in an electric pellet smoker. If smoking, apple wood or mild oak chips work particularly well, adding a gentle smokiness that complements the delicate flavour of the fish.
Prep time: 15 minutes
Cook time: 50 minutes
Serves: 8–10
Ingredients
- 1 whole Norwegian salmon (approximately 3 kg), scaled and cleaned
- 20 ml Tokara Extra Virgin Olive Oil
- 2 large lemons, thinly sliced
- 3 baby fennel bulbs, thinly sliced
- A handful of fresh dill
- Coarse salt and freshly ground black pepper
Method
Preheat your oven or smoker to 180°C.
Rub the entire fish with the olive oil, ensuring the skin is evenly coated. Season generously with coarse salt and freshly ground pepper, paying particular attention to the belly cavity.
Stuff the cavity with the lemon slices, fennel and fresh dill, then secure the fish with kitchen string to keep the aromatics in place while cooking.
Place the fish on a foil-lined baking tray and cook in the oven or smoker over indirect heat. For best results, use a thermometer — the salmon should reach an internal temperature of 50°C when cooked. Allow the fish to rest until the temperature rises naturally to 53°C before serving.
Serving Suggestions
This dish shines when paired with simple, fresh sides that allow the flavour of the salmon to take centre stage. Consider serving it with lemon-dressed greens, charred squash with minty whipped feta, or a herby baby potato salad.
Pour a glass of Tokara Stellenbosch Chardonnay 2024, gather friends around the table and enjoy a dish designed for sharing.
Preheat your oven or smoker to 180°C.
Rub the entire fish with the olive oil, ensuring the skin is evenly coated. Season generously with coarse salt and freshly ground pepper, paying particular attention to the belly cavity.
Stuff the cavity with the lemon slices, fennel and fresh dill, then secure the fish with kitchen string to keep the aromatics in place while cooking.
Place the fish on a foil-lined baking tray and cook in the oven or smoker over indirect heat. For best results, use a thermometer — the salmon should reach an internal temperature of 50°C when cooked. Allow the fish to rest until the temperature rises naturally to 53°C before serving.
