Honey-glazed Salmon with Pickled Onions & Dill

Preparing a whole side of Norwegian salmon is an elegant way to feed a crowd. The jewel-toned pink pickled onions are a great way to perk up the flavour of the fish and offset the sweetness of the honey glaze, adding a lovely splash of colour as well.


Serves 6

Preparation Time

Cook time

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Cook's NoteFor the pickle, be sure to use firm small red onions that are free of soft spots and blemishes.
Product TipThe Signature Roaster’s wide flat shape is ideal for poaching whole fish or cutlets on the stovetop or in the oven.
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For the pickled onions:

  • 1 cup red wine vinegar
  • 3 Tbsp. caster sugar
  • 6 cardamom pods
  • 8 peppercorns
  • 2 small red onions, thinly sliced

For the honey-glazed salmon:

  • 120g butter
  • 1 lemon
  • ½ cup honey
  • 1 x 1kg Norwegian salmon side
  • Sea salt and freshly ground black pepper

To serve:

  • 2 fennel bulbs, shaved
  • Dill fronds, for garnish
  • Baby radishes, for garnish


To make the pickled onions:

Combine the red wine vinegar, caster sugar, cardamom pods and peppercorns in a small saucepan. Simmer for 5 minutes. Pour into a jar over the onions. Leave aside to cool.

To make the honey-glazed salmon:

Preheat the oven to 220°C.

Make burnt butter by heating the butter in a pan until it begins to brown. Once it foams, remove from the heat, add a squeeze of lemon juice and stir in the honey to dissolve.

Arrange the salmon in a Le Creuset 29cm Signature Roaster. Brush the salmon with the mixture to coat the entire surface, before roasting for 10 – 15 minutes until cooked to your liking. Baste regularly throughout.

Serve warm with pink pickled onions, shaved fennel, baby radishes and dill fronds.