Chilli baked butter salmon
YOU WILL NEED
✔ 900g-1kg salmon fillet, skin on ✔ 2-4 tbsp olive oil ✔ 125g butter ✔ 2 tbsp gochujang paste (or 3 tbsp harissa paste) ✔ 1 tbsp gochugaru (see tip) ✔ 1 tbsp sesame oil ✔ 1½ tbsp crushed garlic ✔ 2 tsp honey ✔ salt and pepper ✔ lime wedges, to serve
DIRECTIONS
■ Allow the salmon to sit at room temperature for 15-30 minutes and preheat the oven to 200°C/180°C fan/gas mark 6. Pat the salmon dry, drizzle with the olive oil and massage in. Generously season with salt and pepper.
■ Place onto a baking tray lined with parchment paper or make a foil ‘boat’ for the salmon, to stop the skin from sticking. Bake for 13-15 minutes (or until the thickest part reads 50-55°C on a meat thermometer). Allow the salmon to
