Spiced roast side of salmon

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Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast

  • 1½ kg side of salmon, skin on
  • 1 tbsp olive oil, plus extra for brushing
  • ½ tsp ground ginger
  • 1 tsp paprika
  • ½ tsp coarsely ground black peppercorns
  • 1 tbsp wholegrain mustard
  • 1 tsp honey
  • 1 lemon, cut into wedges, to serve


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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