- 1½ kg side of salmon, skin 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp ground ginger
- 1 tsp paprika
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 is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 lemon, cut into wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.