I love the zingy sharpness of the lemon against the sweet honey in this marinade. The capers add just the right level of saltiness….
I often cook more salmon than is required so as to have some left over to have cold the following day…. Scrumptious with a chunk of freshly baked bread and salad….
It’s also worth noting, the marinade makes a lovely salad dressing in its own right….
Serves 4
4 salmon fillets
2 tablespoons pickled capers, drained
For the marinade:
2 fl oz extra virgin olive oil
1 fl oz lemon juice
Grated zest of 1 lemon
2 tablespoons runny honey
Black pepper to season
Take a piece of foil, large enough to wrap salmon fillets all together and place on a baking tray. Lightly oil the foil before placing salmon pieces, skin side down.
Mix olive oil and lemon juice together in a jug. Stir in honey and lemon zest. Grind in black pepper to taste and stir. When all the marinade ingredients are well mixed, drizzle evenly over salmon. Sprinkle capers evenly over salmon. Wrap foil into a loose parcel, ensuring no juices can escape.
Allow salmon to marinate for roughly half and hour and then bake at 180 degrees centigrade for approx 45 minutes or until tender and fish begins to ‘fall a part’.
Delicious when served with tender stem broccoli and new potatoes….
Cottage Capers 