Chilli honey salmon with pickled nectarine salad

Bright pickled nectarines and crisp radicchio provide sweet-tart contrast, while cooling horseradish crème fraîche balances the heat. Fresh cucumber and dill salad adds crunch, creating a vibrant, flavour-packed meal that celebrates bold, complementary tastes.

Nutri-Score C. This chilli honey salmon recipe offers omega-3 rich fish with fresh salads. The salmon provides high-quality protein and healthy fats, while the pickled nectarine and cucumber salads add vitamins and fibre. The crème fraîche and goat’s cheese contribute calcium but increase fat content. Enjoy as part of a balanced diet.

Estimated per serving: 680 kcal, 42g fat (18g saturates), 38g carbs (32g sugars), 4g fibre, 42g protein, 2.1g salt

Method

1. Cure the salmon (10 mins active, 1-2 hours curing – essential make-ahead step):
   In a bowl, mix together the rock salt, caster sugar and 2 teaspoons of the chilli flakes to create your curing mixture. Spread half of this mixture onto the base of a large glass dish, then place the salmon fillet on top. Arrange the dill sprigs over the fish and cover completely with the remaining curing mix. Pop it in the fridge for 1-2 hours – this light curing process draws out moisture and concentrates the salmon’s flavour, giving you that restaurant-quality texture.
2. Prepare the horseradish crème fraîche (5 mins, while salmon cures):
   In a small serving bowl, combine the crème fraîche, grated horseradish, rinsed and chopped capers, and finely grated lemon zest. Give it a good stir until everything is well mixed, then cover and refrigerate until you’re ready to serve. This cooling, zesty condiment is the perfect counterpoint to the spicy-sweet salmon, so don’t skip it!
3. Make the pickled nectarines and assemble the radicchio salad (15 mins, while salmon cures):
   Whisk together the extra virgin olive oil, white wine vinegar, runny honey, crushed juniper berries, salt and pepper in a bowl until well combined. Arrange the thinly sliced nectarines in a shallow dish and pour the pickling liquid over them, then leave to stand for 5 minutes – this quick pickling softens the fruit and infuses it with lovely tangy-sweet flavours. On a serving platter, arrange the radicchio leaves, then top with the pickled nectarines, crumbled goats’ cheese and micro mint leaves if you’re using them. Drizzle over some of the pickling liquid and set aside.
4. Prepare the cucumber, celery and dill salad (10 mins, while salmon cures):
   In a bowl, toss together the thinly sliced Lebanese cucumbers, shaved celery stalks and small dill leaves. In a separate bowl, mix the sour cream with finely grated lemon zest, salt and pepper until smooth. When you’re ready to serve, spread this creamy lemon mixture over a serving plate and pile the crisp cucumber and celery salad on top – it’s refreshingly light and cuts through the richness beautifully.
5. Glaze and grill the salmon (10 mins cooking time – final step):
   Once the curing time is up, rinse the salmon thoroughly under cold water to remove all the curing mixture, then pat it completely dry with kitchen paper – this is crucial for getting a good caramelised crust. Preheat your oven grill to medium-high. In a small bowl, mix the honey with the remaining 2 teaspoons of chilli flakes and some freshly ground black pepper. Place the cured salmon on a baking tray and brush generously with this spicy honey glaze. Grill for 6-8 minutes, keeping a close eye on it, until the salmon is beautifully caramelised, sticky and cooked to your liking.
6. Serve with all the accompaniments (5 mins):
   Transfer the glazed salmon to a serving platter or individual plates. Serve immediately with grilled lemon halves for squeezing over, dollops of the horseradish crème fraîche, and both salads alongside. The contrast between the hot, sticky salmon and the cool, crisp salads is absolutely divine – enjoy this showstopping dish while everything is at its best!

• Chef’s tip: Don’t skip the rinsing step after curing – any remaining salt mixture will make the salmon too salty. The key to perfectly caramelised salmon is watching it closely under the grill; the honey can go from golden to burnt quickly. This chilli honey salmon with pickled nectarine salad is ideal for entertaining as most components can be prepared ahead, leaving just the quick grilling before serving.