Alison Roman says..." This salmon is slow-roasted until just cooked through, then doused in a citrussy, soy saucy, oniony mixture that is part sauce, part dressing."

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A large bridge with New York city skyline in the background as the sun sets


  • 6 spring onions
  • 1kg skin-on salmon fillet
  • 60ml olive oil, plus 3 tbsp
  • 60ml low-salt soy sauce
  • 1-2 lemons or limes, zest finely grated to make 1 tbsp, plus 4 tbsp of juice
  • 2 tbsp orange juice
  • to taste dried chilli flakes


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Thinly slice 4 spring onions and put in a medium bowl.

  • STEP 2

    Put the salmon in a large baking dish, skin-side down. Drizzle with 2 tbsp of the olive oil and season with salt and lots of pepper. Roast for 10-12 minutes or until the centre begins to turn pink but remains medium-rare towards the top.

  • STEP 3

    Meanwhile, heat the remaining 1 tbsp of olive oil in a cast-iron skillet over a medium- high heat. Cook the whole spring onions with some seasoning for 4-6 minutes, tossing now and then, until they are deeply charred in spots. Transfer to a cutting board and coarsely chop. Add to the bowl with the raw spring onions, along with the soy sauce, the citrus zest and juice, and 60ml olive oil. Season and add the chilli flakes to taste.

  • STEP 4

    Transfer the salmon to a large serving platter, leaving any skin behind. Spoon a bit of the spring onion mixture over, serving any extra alongside.


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