Marinated Salmon in Fennel Seed and Pernod


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

This recipe is for at least 25 servings, a great party dish. Making less is also possible of course. Use a smaller piece of salmon, but preferably keep the skin on it. A side of salmon weighs approx. 1.5 kg (3 lb). Adjust other ingredients proportionally to make a smaller quantity.


  • 2 whole sides of salmon, with skin
  • 100 g (approx. 4 oz/¾ cup) fennel seeds
  • 1 generous bunch dill, chopped
  • 300 ml (10 fl oz/ cups) Pernod
  • 300 g (10 oz/1⅓ cups) sugar
  • 500 g (1 lb/1 cup) salt


Line a large container with plastic wrap, allowing a wide rim to hang over the edges. Combine salt and sugar. Sprinkle two handfuls of this mixture on the bottom. Place one side of salmon on the mixture, skin side down. Sprinkle with a portion of the sugar-salt mixture, fennel seeds, dill and half the Pernod. Also sprinkle the other piece of salmon (reserve a little sugar-salt mixture) and place it on the other side of the tray. Sprinkle the top of the fish with the remaining salt mixture and cover the entire salmon tightly with the plastic wrap. Place the fish in a cool place and place a number of heavy objects on it to press it down. Tins, for example, or something similar. Leave the fish to marinate for at least 24 hours, but preferably 48 hours.

Remove the plastic wrap, scrape the salt from the salmon using a knife and cut the salmon into thin slices.

Serve with a salad of thinly sliced fennel and lemon juice.