Roast salmon with preserved lemon

Roast salmon with preserved lemon

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(3 ratings)

Prep: 50 mins Cook: 25 mins plus at least 2 hrs marinating

More effort

4 plus leftovers

Lightly curing this salmon with preserved lemon-flavoured gin gives the dish a deep citrus note and firms up the flesh to give you lovely flaky fish

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal397
  • fat27g
  • saturates5g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein35g
  • salt1g
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Ingredients

  • 40g preserved lemon, flesh and pith removed
    Lemon

    Lemon

    le-mon

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

  • 100ml gin
    Gin

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

  • 1kg side organic farmed or wild salmon (tail end)
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 50g sea salt
  • 50g golden caster sugar
  • 1 tsp thyme leaves
  • 1 tsp chilli flakes
  • ½ small bunch dill, washed

For the preserved lemon roasting oil

  • 30g preserved lemons, seeds removed
    Lemon

    Lemon

    le-mon

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

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

Method

  1. In a food processor, blitz together the lemon and gin. Lay your salmon skin-side down in a roasting tin and pour over the lemon and gin mix. Combine the salt, sugar, thyme and chilli flakes, then spoon over the salmon. Cover with cling film and chill for at least 2 hrs.

  2. Heat oven to 160C/140C fan/gas 3. Thirty mins before you want to cook the salmon, remove it from the fridge and allow it to come to room temperature. To make the roasting oil, blitz the preserved lemons and olive oil. Gently rinse the cure from the salmon and pat dry with kitchen paper. Lay it skin-side down in an oiled roasting tray and pour over the roasting oil, rubbing it all over the fish. Cover the tin tightly with foil and roast for 15 mins.

  3. Remove the foil and return the fish to the oven for a further 10 mins. Take out of the oven and rest for 5 mins, then scatter over freshly torn dill, to serve.

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Comments, questions and tips

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joanna1972
2nd Sep, 2016
5.05
This is amazing, just perfect! The flavours are wonderful and balanced, clean plates all round. Also it really does go brilliantly with the fennel dauphinoise!
hilaryys
14th Aug, 2016
5.05
This is a fabulous recipe! If you, like me, have mixed opinions about preserved lemons, fear not! Rosie has balanced the flavours perfectly in both the marinade and the roasting oil and this also delivers on the firm yet flaky fish. Best roasted salmon ever (eating it outside for Sunday lunch was perfect!)
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