Flower-Strewn Midsummer Salmon

Preparation info

  • serves

    4 to 6

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is an adaptation of a favourite recipe in which salmon is covered with nasturtiums, marigolds and other summer flowers rather than herbs. Cornflower petals and a few leaves of flat parsley give a colourful contrast to the finished dish.


  • 1 kg/ generous 2 lb salmon fillet, with skin and bones removed
  • 50 g/


Spread the butter all over the salmon and season it lightly. Place the flower petals and herbs all over the fish – the butter will help to anchor them.

Put the cider in a roasting bag, and then the salmon. Secure the bag tightly, place it on a roasting tray and roast for about 20 minutes in an oven pre-heated to 180°C/350°F/gas mark 4