Lemon, Turmeric and Black Pepper Salmon

Lemon, Turmeric and Black Pepper Salmon

Serves 6 to 8


1 Mt. Cook Alpine New Zealand Salmon Whole Side Skin-on 1-1.19kg
Finely grated zest of 3 unwaxed lemons
1 tbsp coarse black pepper
4 tbsp garlic oil
2 tbsp turmeric
1 heaped tsp sea salt flakes, crushed


  1. Preheat the oven to 240 degrees Celcius, gas mark 9.
  2. Line the largest baking tray you have with baking paper. Place the salmon side, skin-side down on to the prepared baking tray.
  3. In a small bowl, make a paste using the lemon zest, coarse black pepper, garlic oil and turmeric and mix well until smooth and well combined. Rub the mixture evenly all over the exposed salmon flesh. If desired, you may leave the salmon in the refrigerator to marinate for 1 hour or even overnight, as long as you don't add salt to it. 
  4. Season the salmon evenly with the sea salt. Roast for 22 minutes - the flesh should still feel firm to the touch - then serve immediately. Serve with spring greens if desired.

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