1Â½ kg side of salmon, skin on Salmon sam-onWith its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.â€¦
1 tbsp olive oil, plus extra for brushing Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It'sâ€¦
Â½ tsp ground ginger
1 tsp paprika Paprika pa-preek-ahA spice that's central to Hungarian cuisine, paprika is made by drying a particular type ofâ€¦
Â½ tsp coarsely ground black peppercorns
1 tbsp wholegrain mustard
1 tsp honey Honey huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it'sâ€¦
1 lemon, cut into wedges, to serve Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruitsâ€¦
Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil â€“ this helps to prevent the fish from sticking to the tin as it cooks. Brush the salmon skin with oil and place it, skin-side down, on the paper.
Mix the ground ginger with the paprika, pepper, mustard, honey and 1 tbsp olive oil. Spread it evenly over the fleshy side of the fish.
Roast, uncovered, for about 20 mins until the salmon is cooked through â€“ check by poking a knife into the fillet and making sure the fish flakes easily.
Serve directly from the tin, or use a couple of fish slices to carefully lift the salmon onto a big plate. Slice into portions and serve with lemon wedges on the side.