Roasted Aromatic Salmon


  • 8 × 175-200 g (6-7 oz) pieces wild salmon or sea trout fillet
  • melted butter or olive oil
  • salt
  • pepper
  • grated zest of a lemon and its juice
  • 1 tablespoon spice mix or mild curry paste – see recipe


Brush the fish all over with the butter or oil. Season it lightly. Put the lemon juice and zest in a bowl and then the spice mixture of your choice. It might be the Moroccan ras el hanout, a Lebanese fish spice mixture, Chinese five-spice powder, garam masala or a Thai spice mix. You might want something less intrusive and mix a little cinnamon, cardamom, ginger and ground saffron with the lemon.

Rub this mixture into the fish and place skin side up on a buttered baking sheet. Leave for 10 minutes, and then place in a preheated oven at 220°C/425°F/gas mark 7 for 5 to 10 minutes, or until done to your liking. If the fillets are of uneven thickness, you may wish to remove the thinner ones first.