Ingredients:
2 salmon fillets (skin-on or off)
1 tbsp olive oil
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp runny honey
2 garlic cloves, finely minced
Juice of ½ lemon
Zest of ½ lemon
Salt and black pepper, to taste
Chilli flakes (optional for heat)
Fresh parsley, mint or spring onion, to serve
Ingredients for Mint & Lemon Yogurt Sauce:
1 small bunch of fresh mint leaves (about 15–20 leaves)
Juice of ½ lemon
Zest of ½ lemon (optional, but adds extra lift)
3 tbsp Greek yogurt (or natural full-fat yogurt)
Salt and black pepper to taste
Instructions:
1. Preheat your oven to 200°C (fan 180°C) / 400°F.
2. Line a baking tray with foil or baking paper for easy cleanup.
3. In a small bowl, mix: olive oil, soy sauce, honey, lemon juice, garlic, and lemon zest.
4. Pat dry the salmon fillets with kitchen paper.
5. Brush the fillets lightly with oil. Season both sides lightly with salt and pepper.
Oven Cooking Instructions:
1. Place the salmon fillets skin-side down on the lined tray.
2. Spoon over the honey garlic marinade generously.
3. Bake for 12–15 minutes, depending on the thickness.
Salmon should be flaky and slightly golden on top.
4. Optional: Switch on the grill (broiler) for the last 2 minutes for caramelised edges.
Instructions for Mint & Lemon Yogurt Sauce:
1. Finely chop the mint leaves or blitz in a small food processor.
2. Mix the chopped mint with garlic, lemon juice, lemon zest, and yogurt.
3. Add a pinch of salt, and grind of pepper.
5. Let it sit for 5–10 minutes before serving to allow the flavours to meld.
To Serve:
Drizzle Mint & Lemon Yogurt Sauce on the plate.
Sprinkle fresh herbs or sliced spring onion.
Serve with steamed rice, roasted potatoes, or a crisp salad.