Vermicular | Roasted Salmon with Artichoke Barigoule

Roasted Salmon with Artichoke Barigoule

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
18 min
Cooking Steps

[MED] 2 min

[LOW] 10 sec + 3-4 min

[MED] 2 min

[LOW] 10 min


2 (5 oz each) salmon fillets, skinless
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil

1 large artichoke, trimmed and cut into 8 pieces
1 lemon
½ onion, thinly sliced
⅓ fennel, thinly sliced
3 baby carrots, peeled, cut into small pieces
1 clove garlic, crushed
¼ cup olive oil
½ teaspoon kosher salt

¼ cup white wine

2 bay leaves
1 sprig thyme
3 pieces lemon peel

Fennel leaves (optional)

  1. Season the salmon with salt and pepper. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add 1 tablespoon of olive oil and spread evenly. Sear salmon for about 1 minute on each side or until golden. Transfer salmon to a plate and set aside.

  2. Use a paper towel to wipe off the remaining oil in the pot. Switch to [LOW] heat and pour ¼ cup of olive oil in the pot and spread evenly. Add in garlic and cook for 10 seconds. Add in artichoke, onion, fennel and carrots; sprinkle salt. Sweat vegetables while stirring frequently for 3-4 minutes, or until the vegetables are fragrant.

  3. Drizzle white wine and add Herbs. Switch to [MED] heat and bring to a boil to let the alcohol evaporate. Boil for about 2 minutes or until the sauce is reduced by half.

  4. Add salmon back in the pot, cover and simmer over [LOW] heat for about 10 minutes or until the salmon is cooked through and vegetables are tender.

  5. Drizzle olive oil, garnish with fennel leaves and serve.

  • We recommend removing the hairy choke due to its unpleasant texture.

  • Credit: Chef Tetsu Yahagi - Recipe video

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Musui–Kamado with the Vermicular Cookbook.

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