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Spiced roast side of salmon

  • 1½ kg side of salmon, skin on Salmon sam-onWith its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
  • 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's…
  • ½ 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 of…
  • ½ 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's…
  • 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 fruits…
  • Heat oven to 200C/180C fan/gas 6. Line a big roasting tin with baking parchment or foil – 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 – 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.