Charred Herb and Fetta Salmon with Radish and Onion Pickle

This charred herb and fetta salmon is a stunning whole-side centrepiece that’s as impressive as it is easy to prepare. A 1.6kg skin-on salmon side is rubbed with fragrant fennel oil, topped with crumbled fetta, fresh parsley, green onion and flaked almonds, then roasted at high heat until golden and just cooked through. Served alongside a bright, tangy radish and onion quick pickle, this dish is fresh, flavourful and genuinely beautiful on the plate.

At around $12 per serve and ready in under 30 minutes of active cooking time, this is the kind of recipe that makes entertaining feel effortless without compromising on flavour or presentation.

Why you’ll love this recipe

• A stunning whole-side salmon centrepiece
• Fragrant fennel, fetta and almond topping
• Quick radish and onion pickle adds brightness and crunch
• High in protein at 47.7g per serve
• Great value at around $12 per serve
• Perfect for entertaining, Christmas or a special weekend dinner

Why make herb and fetta salmon?

Roasting a whole side of salmon is one of the most impressive and practical ways to feed a crowd. The high oven temperature chars the fetta and almonds slightly on top, creating a beautiful golden crust while the salmon underneath stays moist and tender. The fennel seed rub adds a subtle anise warmth that complements the richness of the salmon perfectly.

The radish and onion pickle is the element that elevates this dish from great to extraordinary. Made with red wine vinegar, sugar and bay leaves, it takes just minutes to prepare and needs to stand for an hour — meaning you can make it well ahead of time. The sharp, tangy pickle cuts through the richness of the salmon and fetta in a way that is truly irresistible.

Ingredients (serves 8)

Servings8

Salmon

• 1600 g boneless whole side of salmon, skin on
• 1 tbsp extra virgin olive oil
• 1 tsp fennel seeds
• 200 g fetta, crumbled
• ¼ cup fresh flat-leaf parsley, chopped
• 2 green onions, finely chopped
• 2 tbsp flaked almonds

Radish and onion pickle

• ⅔ cup red wine vinegar
• 2 tbsp caster sugar
• 2 tsp salt
• 2 fresh or dried bay leaves
• 2 spring onion bulbs, trimmed and quartered lengthways
• 6 red radishes, trimmed and thinly sliced

To serve

• Extra flat-leaf parsley leaves
• Extra olive oil, to drizzle
• Salad leaves

Allergens: May contain peanuts, tree nuts, fish and lactose. Always read product labels to ensure ingredients suit your dietary needs.

Recipe note: Allow at least 1 hour for the pickle to stand before serving. When quartering the spring onion bulbs, keep the wedges together so they hold their shape in the pickle.

How to make charred herb and fetta salmon

Step 1: Preheat and prepare

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.

Step 2: Make the radish and onion pickle

Place red wine vinegar, caster sugar, salt, bay leaves and ¼ cup water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a simmer. Remove from heat.

Place the spring onion wedges (kept together) and sliced radishes in a heatproof bowl. Pour the hot vinegar mixture over them and set aside to pickle for 1 hour.

Step 3: Prepare and roast the salmon

Place the salmon side skin-side down on the prepared tray. Combine olive oil and fennel seeds in a small bowl, season with salt and pepper, and rub the mixture all over the salmon.

Combine crumbled fetta, chopped parsley and green onion in a bowl. Sprinkle the fetta mixture and flaked almonds evenly over the salmon. Bake for 15 to 20 minutes for medium, or until cooked to your liking.

Step 4: Finish and serve

Drain the radish and onion pickle, discarding the pickling liquid. Gently separate the layers of onion.

Top the baked salmon with the drained radish and onion pickle. Drizzle with extra olive oil and sprinkle with extra parsley. Serve with salad leaves on the side.

Tips for best results

• Start the pickle first — it needs at least 1 hour to develop its flavour
• Keep the spring onion wedges intact when quartering so they hold their shape in the pickle
• Pat the salmon skin dry before adding the fennel rub for better contact
• Use a hot oven — the high temperature is what chars the fetta and almonds for that beautiful golden finish
• Check the salmon at 15 minutes — a 1.6kg side can vary in thickness and may not need the full 20 minutes
• The salmon is best served immediately while the topping is warm and the pickle is fresh and crisp

Serving suggestions

This charred herb and fetta salmon pairs beautifully with:

• Fresh salad leaves or a simple rocket and lemon salad
• Warm flatbreads or crusty sourdough
• Roasted chat potatoes or a warm grain salad
• Tzatziki or herbed yoghurt on the side
• A chilled glass of Rosé or Pinot Gris

Nutrition per serving

Based on 8 servings

Energy

2007 kJ

Calories

480 cal

Protein

47.7 g

Total fat

30.1 g

Saturated fat

9.5 g

Carbohydrate

3.4 g

Sodium

611 mg

Cholesterol

0.1 g

Final thoughts

This charred herb and fetta salmon with radish and onion pickle is one of those recipes that looks like it belongs on a restaurant menu but comes together with remarkable ease at home. The combination of the fennel-rubbed salmon, the golden charred fetta and almond topping and the sharp, vibrant pickle creates a dish with layers of flavour and texture that is truly hard to resist.

Whether you’re feeding a crowd at Christmas, hosting a dinner party or simply want to treat the family to something special on a weekend, this whole-side salmon is a guaranteed crowd-pleaser. Make the pickle ahead, keep the salmon simple, and let the quality ingredients do all the talking.