Once the salmon is done and the sauce is thickened, spoon your glaze over the salmon until it coats every fillet very well. Add any reserved sliced lemons as a garnish, then serve! Full list of ...

Pour the glaze into a shallow dish just large enough to fit the salmon and let it cool, about 2 minutes. Pat the salmon fillets dry, sprinkle salt and pepper on both sides, and place them in the ...

No marinades here. For a wetter application, either with a marinade or by applying sauce, consider using a different part of ...

Preheat the oven to 180C/350F/Gas 4 (fan 160C). Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with ...

Stir until combined. Put the salmon filets in a foil-lined baking pan and brush with the glaze. Bake the salmon for 12 to 15 minutes, or until the insides of the salmon are just barely translucent.

Season, to taste, with salt and cayenne pepper, if using. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an ...

Step 2: Chop walnuts. Place salmon in a oven-safe baking dish, season with salt and brush with chili glaze. Sprinkle with walnuts. Bake 20 to 25 minutes, or until opaque throughout. Step 3 ...