There are many ways of preparing fish for a family dinner that does not include coating in batter or crumbs and deep frying in hot oil. Having said that, the occasional traditional fish and chips is especially appealing when eaten on a blustery winter’s day after school sport or on a sandy beach in summer. As a nutritious and regular dinner option however, this Baked Salmon with Fresh Herb Labna is a dish I am looking forward to making and eating again. 

The original recipe is from The Karen Martini Collection, and uses fresh trout fillets. I substituted these with salmon because I simply couldn’t go past the plump, pinky fillets that glistened in the fishmonger’s refrigerated display. Karen Martini also adds walnuts, which I had to omit due to a nut allergy. I also simplified the recipe slightly to make it more user friendly for a busy, multi-tasking home cook focused on feeding the family fast.   

This fish dish is very tasty, with fresh enticing flavours due to the addition of lemon rind, mint, coriander and sweet pomegranate molasses. It is tasty to the point where I had to remind my children that licking the plate is NOT acceptable unless they are cats (which they are clearly not). 

Baked Salmon with Fresh Herb Labna to feed 8 people – double or halve as required. 

Ingredients for the labna
500 g Greek style yoghurt
1 fat clove of garlic crushed
juice of 1 small lemon
1 cup combined coarsely chopped mint and coriander leaves
a little sea salt to taste

Ingredients for the salmon
8 plump salmon fillets, pin boned
1 teaspoon ground coriander 
zest of 1 lemon (peel off thin strips using a lemon zester of grate coarsely)
sea salt and black pepper to taste
olive oil
2 – 3 tablespoons pomegranate molasses

Preheat the oven to 220 degrees fan forced. 

My muslin cloths are printed with elephant patterns, a gift from my mother following her South African safari holiday. Mum could single handedly keep the souvenir industry afloat with her enthusiasm for collecting touristy bits and pieces.

While the oven is heating prepare the labna. Place the yoghurt in a muslin lined sieve over a bowl as pictured. Leave it here for 30 minutes to allow the thin, watery whey to drain out. Once the yoghurt is well drained, scrape this into a clean bowl with the remaining ingredients for the labna and stir gently to combine. 

Rather than stand around waiting for the yoghurt, use the time to prepare the salmon. Tear off a long piece of baking paper that is 3 times the width of your baking tray. Lay this over the tray so there is an even amount of baking paper hanging over on each side. Place the salmon fillets on the paper covered tray so that each piece of fish is touching. 

Sprinkle over the ground coriander, lemon zest, salt and pepper and a decent drizzle of olive oil. Fold over the paper so that it completely contains the salmon fillets, tucking in all the sides and effectively creating a neat parcel. 

This is what your salmon should look like once it is baked and then unwrapped. 

Place in the oven and bake for 20 minutes (cooked through) or 14 minutes (still pink in the middle). When ready remove from the oven, unwrap the parcel and place on either a serving platter or on each diner’s plate. Drizzle over a little pomegranate molasses. 


Spread a thick layer of labna over each piece of salmon and sprinkle with extra torn coriander and mint leaves. Best eaten warm with your favourite sides. My family adores fluffy sweet potato mash with peppery rocket and red oak lettuce salad tossed through with a lemon, verjuice and olive oil.