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Spiced roast side of salmon

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 482
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 1
  • Protein 51
  • Fat 30
  • Fibre 0
  • Salt 0.4

Nutrition per serving

  • Calories 482
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 1
  • Protein 51
  • Fat 30
  • Fibre 0
  • Salt 0.4

Ingredients

  • 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

Method

  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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