Glazed roast salmon with pickled cucumber salsa
- July 2022
- Serves 8-10
- 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.
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- Gluten-free recipes
- 15.5g (2.8g saturated)
- 9.6g (8.2g sugars)
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)
- 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.
- 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.
- 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.
- 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.
- 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.
Scale it down: To serve four, use salmon fillets and halve the recipe for the remaining ingredients.
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.
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