Salmon Marinated with Dill and Pernod

The aniseed taste of Pernod complements the flavour of the dill for a simple fish marinade
By Rick Stein
Salmon Marinated with Dill and Pernod
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: medium


  • 400 g piece of unskinned salmon
  • 85 ml sunflower oil
  • 1/2 lemon, juice
  • 1 tbsp chopped dill
  • 2 tsp Pernod
  • 1 tsp caster sugar
  • 1 tsp chopped chives
  • 1/2 tsp salt
  • 10 turns offreshly ground black pepper


1. Put 4 plates into the fridge together with the salmon fillet and leave them to get really cold. Shortly before serving, mix all the remaining ingredients together in a bowl.

2. Put the salmon fillet, skin-side down on a board. Hold a long, thin-bladed knife at a 45-degree angle and, starting at the tail end of the fillet, cut the salmon into very thin slices. Lay the slices, slightly overlapping, on each chilled plate and spoon over the dressing. Leave for 5 minutes before serving.

Rate This Recipe