Glazed alaska wildsalmon on fired broccoli with fennel-zaziki

Wild salmon filet

Preparation: 35 min
2 Persons
Difficulty 2/3

Ingredients zaziki:

  • 200 g fennel 
  • salt 
  • 1 fresh garlic glove 
  • 150 g whole milk yoghurt, preferably greek  
  • 150 g cream quark 
  • 30 ml olive oil 
  • black pepper 

Ingredients fish:

  • 4 pieces of alaska wild salmon each 125 g 
  • 80 ml soy sauce 
  • 50 g butter 
  • 100 g orange jam 

Ingredients vegetables:

  • 600 g broccoli 
  • 30 ml olive oil 
  • 20 g butter 

Preparation time

35 min


  1. Take the frozen alaska salmon filets out of the deep freezer on time and let them warm up.
  2. Clean the fennel for the zaziki and coarsely grate it, add a little bit of salt and let it rest for 3 minutes. Then carefully press out the water. Meanwhile chop the garlic in small pieces and add the fennel, the yoghurt, the quark as well as a little bit of olive oil and season it with salt an pepper.
  3. Preheat the oven on 200°C/390°F (top heat). Rinse the salmon with cold water and dry carefully. Add pepper and but it in a ovenproof baking tin. Shortly heat up the soy sauße, the butter and the jam and pour it over the salmon. Let it cook for 12-15 minutes in the center of th oven thereby repeatedly brushing the salmon with the brew.
  4. Meanwhile clean the broccoli, part it in florets and halve them or cut them into quarters lengthwise. Sauce them in a large pan with olive oil at medium heat for 10 minutes. At the end add the butter and season it with salt and pepper. Serve together with the salmon and the zaziki and garnish it if desired with the fennel greens.

Nutritional information

Energy: 700 kcal / 2940 kJ
Protein: 37 g
Carbohydrates: 19 g
Fat: 51 g

© Alaska Seafood

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