Baked Salmon with a Smoked Paprika and Rosemary Glaze

, from Issue #33. September, 2015
Photography by Aaron McLean.
Baked Salmon with a Smoked Paprika and Rosemary Glaze

The salmon is delicious served on its own but the aioli makes a lovely accompaniment.

Serves: 8-10


1 kilogram side of salmon, skin on
1 lemon

2 teaspoons sweet smoked paprika
2 teaspoons ground cumin
2 tablespoons brown sugar
1 clove garlic, crushed
2 tablespoons olive oil
1 tablespoon finely chopped rosemary or thyme
finely grated zest 1 lemon
1 teaspoon lemon juice
sea salt and freshly ground pepper

To serve
Preserved Lemon Aioli



Preheat the oven to 200˚C.

Line a large, lipped baking tray with a Teflon sheet or baking paper. It’s important to line the tray otherwise the glaze will burn on the base and the salmon will stick and be impossible to lift off without breaking it.

Remove the pin bones from the salmon using tweezers and place on the tray. Cut the lemon in half through the stem then slice thinly. Make about 14 evenly spaced cuts across the length of the salmon, cutting the flesh to the skin but not right through it.

Insert 2-3 slices of lemon along each cut.

Glaze: Combine the ingredients in a bowl and season. Using the flat side of a knife spread the glaze evenly over the salmon.

Depending on the thickness of the salmon, roast for between 10-15 minutes or until done to your liking, basting the salmon halfway through cooking with any glaze that runs off. Remove from the oven and set aside to cool. If you are not serving the salmon within an hour, cover loosely and refrigerate for up to 2 days. Remove from the fridge 30 minutes before serving.