Roasted Glazed Salmon with a Lime, Lemon and Mango Salsa

From issue #5.
Photography by Photography by Simon Devitt.
Roasted Glazed Salmon with a Lime, Lemon and Mango Salsa
Nature's bounty

Serves: 6


1 kilo side of salmon, skin on
3 tablespoons packed soft brown sugar
1 tablespoon fresh thyme leaves
1 ½ tablespoons olive oil
sea salt and freshly ground black pepper

2 limes
2 large lemons
1 mango, peeled and diced
1 small red onion, very thinly sliced
2 tablespoons olive oil
2 tablespoons shredded mint
sea salt and freshly ground black pepper


Salmon: Preheat oven to 220ºC fan bake. Remove the pin bones from the salmon – see below. Combine the sugar, thyme and oil to make a paste and season well. Place the fish on a lined, rimmed baking tray. Spread the paste over the flesh side of the salmon and place in the oven. Roast for 10-12 minutes or until just cooked through. Remove from the oven and set aside to cool.

Salsa: Zest the limes, then peel both the lemons and the limes and remove the flesh from between the membranes and cut each ‘fillet’ in half. Gently combine with all the other ingredients in a bowl and season to taste.

To serve: Place the salmon on a wooden board or serving platter. Put the salsa in a bowl and serve on the side. Serves 6

To remove pin bones from salmon: fillets almost always contain small pin bones. To remove them, first run your finger down the center of the fillet, pushing down gently so the bones pop out slightly as they are located. Using a pair of tweezers or needle-nose pliers, pull out each bone carefully with the grain, to avoid tearing the flesh.