“Looking for a new way to cook salmon that is elegant enough for a date night yet simple to execute? This dish is it! I’m also a fan of using any leftover Campari and salmon for the next days lunch in a protein packed salad. “

Recipe by Roger Mooking Courtesy of SUNSET®

Confit Campari® and Salmon

Confit Campari® and Salmon Serves: 4


  • 8 fresh garlic cloves
  • 1/2 bunch fresh thyme
  • 1/2 bunch fresh tarragon
  • 2 lb salmon filet
  • 16 Campari® tomatoes
  • 1 Tbsp whole black peppercorns
  • Sea salt for seasoning


  1. 1 Preheat oven to 225 F
  2. 2 Place garlic and herbs in a loaf pan large enough to fit all ingredients, then add salmon to the centre of the pan. Place tomatoes around the salmon and sprinkle peppercorns around and on top of salmon. Put the pan on a baking tray and bake for 35 minutes.
  3. 3 Remove tray from oven and very gently move tomatoes directly to service platter using a slotted spoon. Using two spatulas, gently move salmon and herbs to platter. Drizzle a couple tablespoons of the oil from the pan over the salmon, as it is infused with the flavor of all the herbs. Sprinkle with sea salt and serve hot.


Chef's Notes

Warning: this fish is very tender and moist… you may never cook fish any other way again.
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