Whole Roasted Salmon

Whole Roasted Salmon
  • Serves 12
  • Prep Time: 15 minutes
  • Cook Time: About 45 minutes


  • about 2.5kg whole salmon with fillets and skin removed
  • 6 tbsp pomegranate molasses
  • 4 tbsp runny honey
  • 2 pomegranates, fruit buds removed and kept for garnishing
  • fresh bay leaves
  • sea salt and black pepper


  1. 1

    Lightly season the fillets. Line a large baking tin with some baking parchment. Place the fillets one on top of the other with the pinky flesh side facing up.

  2. 2

    Mix together the molasses and honey, brush the salmon liberally with half the mixture.

  3. 3

    Place in a preheated oven at gas mark 5/180c/375f and bake for about 45 minutes until just cooked through.

  4. 4

    Baste several times throughout the cooking time, at half time pour over the remaining glaze.

  5. 5

    Once cooked remove from the oven and carefully pick up the sides of the parchment paper and ease the salmon onto a flat surface.

  6. 6

    Using 2 palette knives or fish slices ease the salmon onto a serving plate. Garnish with the pomegranate fruit buds and bay leaves.


Skinless, boneless salmon with pomegranate molasses and honey.