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1
Trim the belly fat off the salmon, and then enough of the tail so you have apiece that is roughly the same thickness.
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2
Place on a tray, skin side down and sprinkle with salt, leave for one to four hours in the fridge. Remove from fridge 30 minutes before you want to cook.
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3
When ready to cook, use paper towel to blot the salmon dry, removing as much moisture as possible
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4
Preheat oven to 120°C and set the oven rack 15cm below the grill
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5
Place a rack in a baking tray, then place a piece of foil on the rack and brush with oil to prevent sticking. Lay the salmon on the foil skin side down. Brush the salmon all over with the honey including the ends.
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6
Turn the oven to a high grill setting, then slide in the tray and grill for 10 minutes, or until the salmon has started to turn a light golden brown. It may need an extra 5 minutes depends on how hot your grill is.
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7
Turn off the grill and switch on the oven to 120°C, cook for a further 10 minutes. Remove from oven and allow to rest for 10 minutes.
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8
Transfer salmon to a serving platter and serve with lemon parsley relish.
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9
Lemon Parsley Relish
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10
Soak the shallots for 10-15 minutes in a small bowl with vinegar and a pinch of sea salt.
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11
Cut off the ends of the lemon leaving the skin on and cut lemon into 8 wedges. Remove the seeds and cut out the core.
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12
Cut wedges in half again and slice very thinly
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13
Add the slivers of lemon to the macerated shallots
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14
Add olive oil and parsley
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15
Season with salt and black pepper to taste
