French Recipes Seafood

Salmon with Pernod

Salmon fillet baked with subtle flavours of anise and fennel and a buttery Pernod sauce.

Aix-en-provence market
Market day, Aix-en-Provence, France

One of the best ways to experience French culture is by shopping at the outdoor markets and specialty shops found throughout France. The vibrant colours and aromas are sure to please the senses. Listening to the vendors and shoppers speaking en Francais provides a very practical French language lesson for visitors. Your outing is even more fun if you’re on a mission to find ingredients for a meal, like this salmon dish.

After picking up some fresh vegetables, pop into a poissonnerie (fishmonger) to select some fresh salmon filets. Next, head down to the local cave à vins (wine shop) for some rosé wine, such as Tavel, which will pair nicely with the salmon.  Remember to pick up some Pernod as well.   Next, hit the patisserie (pastry shop) for a fancy French dessert or two.  Finally, breeze through the outdoor marché aux fleurs (flower market) for a fresh bouquet for that finishing touch to your presentation.

salmon with pernod

Roasted potatoes and butter-braised Brussels sprouts make nice sides for the plate.

salmon with pernod
Print Recipe
5 from 1 vote

Salmon with Pernod

Salmon fillet baked with subtle flavours of anise and fennel and a buttery Pernod sauce.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: French
Servings: 2
Calories: 280kcal
Author: Kevin Lamoureux


  • 1 lb salmon filet
  • 1 cup marinated roasted sweet peppers
  • ¼ cup Pernod or other anise flavoured liqueur
  • Fresh ground pepper and salt to taste
  • 2 tbsp butter
  • ½ tsp anise seeds


  • Preheat oven to 450° F
  • Place salmon filets and red pepper in greased enamel coated cast iron casserole dish
  • Top the salmon evenly with dabs of butter
  • Sprinkle with salt, pepper, anise and Pernod
  • Cook uncovered for about 10-12 minutes for average thickness filets or about 5 minutes more for thicker
  • Carefully remove the fillets from the pan and arrange on serving plates.  Drizzle the remaining pan liquids over the salmon.


The salmon is at its best when it is just barely cooked through so the timing is essential.

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