Serves 6
- salmon 1.5kg, skin on
- olive oil 2 tbsp + extra for brushing
- ground ginger 2 tsp
- paprika 4 tsp
- black peppercorns 2 tsp, coarsely ground
- wholegrain mustard 4 tbsp (try Tracklements available at gourmet stores)
- honey 4 tsp
- lemon 2, cut into wedges, to serve
- salt to taste
Heat oven to 200°C. 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, 1 tbsp olive oil and salt to taste. Spread it evenly over the fleshy side of the fish.
Roast, uncovered, for 20 minutes until the salmon is cooked through. Check by poking a knife into the fillet and making sure it 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.