Spiced roast side of salmon

• salmon↗1½ kg side of kg

  skin on

• olive oil↗1 tbsp tbsp

  plus extra for brushing

• ground ginger↗½ tsp tsp
• paprika↗1 tsp tsp
• coarsely ground black peppercorns↗½ tsp tsp
• wholegrain mustard↗1 tbsp tbsp
• honey↗1 tsp tsp
• lemon↗1

  cut into wedges, to serve

Step-by-step instructions

1. 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. 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. 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. 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.