Glazed roast salmon with pickled cucumber salsa

Glazed roast salmon with pickled cucumber salsa

Who said roasts aren’t for summer? Cook this beauty in the oven or on your grill. The salmon-and-cucumber combo gets an update with smoky and pickled flavours – just add a green salad and new potatoes for a full-on feast.

Glazed roast salmon with pickled cucumber salsa

Bored of bangers? Check out more alternative barbecue recipes.

  • Serves icon Serves 8-10
  • Time icon Hands-on time 20 min, plus at least 1 hour marinating. Cooking time 20-25 min

Who said roasts aren’t for summer? Cook this beauty in the oven or on your grill. The salmon-and-cucumber combo gets an update with smoky and pickled flavours – just add a green salad and new potatoes for a full-on feast.

Bored of bangers? Check out more alternative barbecue recipes.

Nutrition: Per serving (for 10)

Calories
265kcals
Fat
15.5g (2.8g saturated)
Protein
21.4g
Carbohydrates
9.6g (8.2g sugars)
Fibre
0.8g
Salt
0.5g

Ingredients

For the pickled salsa

  • Finely grated zest and juice 1 large lime
  • 2 tbsp caster sugar
  • 3 tbsp white wine vinegar
  • 1 tsp sumac, plus extra to sprinkle
  • 1 red chilli, sliced (optional)
  • 1 cucumber, very finely sliced (a mandoline is useful here)
  • 1 red onion, finely sliced

For the salmon

  • 2 tbsp white miso paste
  • 2 tbsp honey
  • 2 tbsp pomegranate molasses
  • Finely grated zest and juice 1 lime
  • 1-1.4kg salmon side, skin on, scaled and pin-boned (ask the fishmonger to do this)
  • Bunch Thai basil (leaves picked), lime wedges and good quality mayo to serve

You’ll also need

  • Barbecue with a lid (or you can use the oven)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. For the salmon, mix the miso with the honey, pomegranate molasses and lime zest and juice. Spread this over both sides of the salmon, then put in the fridge to marinate for at least 1 hour – or overnight.
  2. For the pickled salsa, mix the lime zest and juice, sugar, white wine vinegar and sumac in a bowl, then whisk until the sugar has dissolved. Add the chilli, if using, then stir in the cucumber and red onion. Set aside for 30 minutes or more (up to 3 hours) to pickle.
  3. If you want to cook the salmon in the oven, heat it to 200°C fan/gas 7. Otherwise, light the barbecue and, when the coals are ready, spread them out around the edges (or to one side in a barrel barbecue) to create a central/side area of indirect heat. Put the salmon skin-side down either on a baking sheet in the oven or directly on the hot barbecue (see Know How), above the part where there are no coals, so you’re cooking on indirect heat.
  4. Roast the salmon for 20-25 minutes, with the lid down if you’re using the barbecue (see Know How). The timing will vary according to the size of the salmon (and the heat of the barbecue) but you can check if it’s done with the tip of a knife: press the flakes of salmon apart – it’s cooked when they’re firm and no longer translucent.
  5. Carefully remove the salmon from the oven or grill and put on a platter, then top with the pickled salsa, basil leaves and an extra sprinkling of sumac. Serve immediately with lime wedges and mayonnaise.

Nutrition

Nutrition: per serving
Calories
265kcals
Fat
15.5g (2.8g saturated)
Protein
21.4g
Carbohydrates
9.6g (8.2g sugars)
Fibre
0.8g
Salt
0.5g

delicious. tips

  1. Scale it down: To serve four, use salmon fillets and halve the recipe for the remaining ingredients.

  2. To make barbecuing easier, put the salmon on a piece of foil, then on the grill. This will make it easier to remove, but the skin won’t crisp as much. Use 2 slotted turners/spatulas to move larger pieces of salmon.

Buy ingredients online

Recipe By:

Jules Mercer
Former acting food editor, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy salmon recipes

Hot-smoked salmon with lemon and dill couscous

Not up for cooking? No problem – we have just...

Save recipe icon Save recipe icon Save recipe

Salmon fillet recipes

Glazed salmon with giant couscous

Pomegranate molasses adds sticky sweetness to glazes and marinades which...

Save recipe icon Save recipe icon Save recipe

Showstopping salmon recipes

Raymond Blanc’s whole roast salmon

Raymond Blanc’s whole roast salmon makes a lovely change from...

Save recipe icon Save recipe icon Save recipe

Summer recipes

Whole roasted herb and lemon salmon

What could be more impressive than serving up a whole...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.