Whether you're planning a Good Friday feast or simply fancy a change to your usual Sunday lunch, this glazed salmon recipe makes a striking centrepiece. Using Earl Grey in the glaze gives the dish a fragrant flavour, with plenty of lemon zest and juice to add a refreshing citrus kick.
- Steep 1 of the tea bags in 100ml boiling water and set aside to cool. Once cool, discard the tea bag and stir in the honey and juice from half a lemon.
- Place the salmon side in a large dish and pour over the Earl Grey marinade, brushing the fish lightly with a pastry brush to help the flavour soak in. Cover with cling film and chill for 2 hours to infuse, lightly basting the fish every 30 minutes or so.
- Meanwhile, finely slice one of the remaining lemons and set aside until required. Zest and juice the final lemon, reserving the zest for serving.
- Preheat the oven to 200ºC/ 180ºC fan/ gas mark 6.
- Steep the remaining tea bag in 200ml of boiling water, then discard the tea bag and pour the tea into a small pan. Add the lemon juice and sugar and simmer for 5–7 minutes until reduced, then add the lemon slices and simmer for a further 3–5 minutes until the skin has softened. Remove the lemon slices, reserve and set aside.
- Simmer the glaze for a further 3–5 minutes to reduce further, then pour half into a dish and set the remaining glaze aside. Brush half the glaze over the salmon and arrange the candied lemon slices on top.
- Roast the salmon in the oven for 20 minutes, or until cooked through.
- Meanwhile, prepare the citrus mayonnaise. Mix the mayonnaise, crème fraîche, parsley and lemon juice until well combined. Cover and chill until ready to serve.
- Gently reheat the remaining glaze and brush over the salmon before serving with the lemon zest, parsley sprigs and citrus mayonnaise on the side.