Bored of plain old smoked salmon? Try this honey and mustard marinated roast salmon instead! This healthy summer supper is packed with delicious flavours, from fresh lemon to sticky honey and vibrant chillies and mustard. It's perfect for impressing your family and friends - and so tasty that they'll never guess that it contains fewer than 450 cals per serving!
Why not learn how to cook salmon on a BBQ by following our really easy guide, for a delicious, smoky flavoured fillet. Looking for another indulgent salmon recipe? Then why not try our tasty salmon en croute, salmon in a delicious, cripsy, buttery pastry.
- 1kg side salmon, skin on and boneless
- 4tbsp wholegrain mustard
- 2tbsp horseradish sauce
- 200ml virgin olive oil
- Zested rind of 2 lemons and 4-6 tbsp juice
- 4 level tbsp honey
- 8 spring onions, sliced
- 2 red chillies, deseeded and sliced
- 3-4 level tbsp roughly chipped fresh dill, plus extra for garnish
- Lemon wedges, to serve
- Set the oven to 220°C/425°F/Gas 7. Cut the salmon into 8 and place on a baking sheet.
- Mix the mustard and horseradish and spread over fish. Bake for 15-20 mins or until it starts to turn golden.
- Meanwhile, pour the oil into a jug and stir in the lemon rind and juice, honey and seasoning, and whisk together. Stir in the spring onions, chillies and dill.
- Remove the salmon from the oven. As soon as it’s cool enough to handle, peel away the skin and place in a single layer over a large dish. Pour over the olive-oil dressing. Leave it in a cool place until the fish is cold, then cover the dish with a lid or with cling film. Leave to marinate in the fridge for at least 24 hours, or up to 3 days. If the oil doesn’t completely cover the fish, then baste it a few times while the fish is marinating.
- Lift the salmon out on a slotted fish slice to drain off the oil and place on a serving platter. Scoop out some of the dressing ingredients and arrange them on top of the salmon.
Top Tip for making Honey and mustard marinated roast salmon
The longer you leave the salmon to marinate, the more intense the flavours will be, so make it well in advance for a special dinner.
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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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