1 whole salmon fillet of about 1½ kg (3 lbs) with the skin
The juice of one lemon
1 cup of chopped fresh mint leaves
10-15 cloves of garlic crushed or chopped
4 tablespoons honey
½ cup olive oil
Salt and ground black pepper
How to do it
1. Line a baking pan with two layers of baking paper. Drain extra liquid off the salmon and lay it on the paper.
2. Mix all remaining ingredients in a small bowl to make the marinade. Pour the marinade evenly over the salmon. Cover with foil and place it in the refrigerator for four hours.
3. Pre-heat the oven to 180°C (350°F). Uncover the salmon and bake for 18-20 minutes or until it’s just cooked (do not dry it out – the flesh can still be a little raw inside when you take it out of the oven as it will continue to cook on the very hot baking pan after you remove it from the heat).
Serves about 8. Can be served hot or cold.