Spiced roast side of salmon

Spiced roast side of salmon

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(26 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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
    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



    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…


  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, questions and tips

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21st Apr, 2019
Make this regularly for buffet spreads. I don’t eat fish myself so have never tasted but this always gets rave reviews from guests. Considering I don’t cook fish otherwise it must be a good recipe!
3rd Jun, 2018
Not cheap - a salmon side of this size comes in at 20 quid - and I needed two :-( . However, it was VERY easy and everyone loved it - and it probably saved the day as it left some capacity for sorting out all the other stuff that comes with having got carried away with the guest list! Didn't change anything in the recipe. Plenty left over for salad and other re-purposing today! Would definitely do again. Tip: it's BIG, so think about what you are going to serve it on - had to scurry about a bit to find a suitable dish / tray / board - and now am motivated to buy some long dishes to cope better with big things!
28th Dec, 2017
made this many times for large gatherings - sometimes cooking two at time! I now use skinless side of salmon and cook on baking parchment laid on top of foil - much easier and less messy when serving.
31st Mar, 2016
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
7th May, 2015
Absolutely delicious and so easy! Will make it again for a quick and easy meal!
jaynekeeley's picture
17th Sep, 2014
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
17th Sep, 2014
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 :)
30th Jul, 2014
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
25th Jan, 2014
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
30th Dec, 2013
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.


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