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Ingredients

  • 1 whole side salmon, skin on
  • 50g  coarse sea salt
  • 150g demerara sugar
  • 1 lemon, zested
  • a small bunch dill, plus extra to serve
  • to serve  lemon wedges

Method

  • STEP 1

    Put the salmon on a tray or large dish skin side down. Mix the salt, sugar, lemon and dill and cover the surface of the flesh with it. Put in the fridge and leave for 6-8 hours.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Rinse off the cure and put on a baking tray. Roast for 20 minutes. Serve just warm or at room temp scattered with a bit more chopped dill and some lemon wedges.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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