Try this chilli-salt salmon with chopped salad, then check out our sweet chilli salmon and warm rice recipe and more healthy salmon recipes.

Janine our food director says: "Flavoured salts can be a bit wishy washy but this one is a flavour bomb of flaky Cornish sea salt with crushed dried jalapeño chillies, garlic, onion and red pepper. It’s great just sprinkled on poached eggs or avo toast but you can also use it as a quick cure for oily fish. Leaving it to sit for an hour will give you firm and juicy flesh, and help infuse all of those punchy flavours." Buy Cornish Sea Salt here...

*This recipe is gluten-free according to industry standards


  • 500g piece salmon
  • 1 tbsp Hot & Fiery Cornish Sea Salt
  • olive oil spray


  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 yellow peppers, diced
  • 1 red onion, diced
  • 4 stalks celery, diced
  • ½ cucumber, diced
  • 4 plum tomatoes, diced
  • 16 nocerella olives, pitted and quartered


  • STEP 1

    Cut the salmon into quarters so you have 4 fat pieces rather than 4 long skinny ones. Sprinkle the surface of the salmon with the chilli salt then leave in the fridge for an hour.

  • STEP 2

    Whisk the red wine vinegar and olive oil in a bowl, and season. Add the salad ingredients and toss.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Line a baking sheet with baking paper and sit the salmon, skin-side down, on top. Spray with oil then bake for 10 minutes until just cooked through. Serve with the salad.

Try more of our salmon recipes...

Salmon Recipe With Pesto Sauce Crust

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating