Spiced roast side of salmon

Spiced roast side of salmon

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(17 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 6
Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal482
  • fat30g
  • saturates5g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein51g
  • salt0.4g
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Ingredients

  • 1½ kg side of salmon, skin on
    Salmon

    Salmon

    sam-on

    With 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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp ground ginger
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A 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

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 lemon, cut into wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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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Comments (17)

usingmainlyspoons's picture
2.5

The flavours and texture didn't work so well for me for some reason... followed the recipe but the balance of the spices didn't seem quite right

Sploren85's picture
5

Absolutely delicious and so easy! Will make it again for a quick and easy meal!

jaynekeeley's picture
5

I had half a side from the die-by shelf and cooked this tonight - absolutely delicious! So moist and tasty. I used smoked paprika, and served it with Spiced Roast Potatoes and a tomato and red onion salad. Very much looking forward to leftovers for lunch :)

jaynekeeley's picture
5

I had half a side from the die-by shelf, and did this tonight ................ absolutely delicious! So moist and tasty. I used smoked paprika, and served with the spiced roast potatoes with a tomato and red onion salad. Looking forward to leftovers for lunch :)

reevey's picture
3.75

Delish! Loved the flavours, I used all the marinade on two half fillets for two do we had a good portion and enough for a lunch. Served it with Roopa's new potato & tamarind sauce minted tomatoes and green salad. My husband and I loved it and will definitely repeat.

Sarellie K's picture

I cooked this for 18 using two large fillets with mushroom barge and potato barge, every one loved it not a single bit left, highly recommended

ksn159's picture

brilliant boxing day meal - ready so quickly, so little work, perfect antidote to the culinary rigours of the previous day! Paired with plain boiled charlotte potatoes, carrots and broccoli.

hazeljack23's picture
5

This recipe is so easy but so tasty. I'm looking forward to having cold leftovers for lunch tomorrow!

clairemc28's picture
5

This dish was delicious. I was making a meal for two so used two salmon fillets rather than a side of salmon. I marinaded the fillets in the sauce for a few hours in the fridge. It was very enjoyable and a lovely change to how we usually have salmon. I served it with the crushed saffron potatoes from the Tandoori spiced bream recipe and vegetables.

stripy-cat's picture
5

Excellent flavours both hot and cold the next day in a buffet.

zeealings's picture

I AM TRYING TO COMBINE AND COOK SOME OF THE RECIPES

thegil's picture
4

I am not a fish eater myself however "my Ladies that do Lunch" most definitely are. I prepared this dish for our most recent gathering and have to say this dish went down a storm devoured by all of them I will certainly be making this very easy and impressive dish again

carolinegoodfood's picture
5

Really so easy and just so tasty. Served it with tabouleh and everyone had seconds. Would do again, especially when the supermarkets have deals on 1/2 sides of salmon.

moirashaw1's picture
5

Great recipe! Will definitely do again, just as recipe says. Wouldn't change anything .

helenprout's picture
5

This was so easy and so delicious. I did it for fathers day (but writing this review late!), it's become a favourite when we have salmon for a roast on sundays.

gazelleie's picture
5

Delicious and tangy with a hint of spice that gives the salmon a zing. Very tasty indeed....

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