A Zesty, Elegant Dinner: Angela Hartnett’s Roasted Salmon with Soy, Orange and Chilli

Aycin Oren Yates
Apr 10
2 min read

Baked Salmon with Chilli, corriander and Orange

Some recipes just sing, and this one by Angela Hartnett hits all the right notes. It’s fast, vibrant, and full of bold yet balanced flavors — perfect for a weeknight dinner that feels a bit special, or a casual dinner party where you want minimal stress but maximum taste.

The combination of soy, chilli, and orange creates a sticky, punchy glaze that perfectly complements rich, silky salmon. It’s light, but deeply satisfying — and best of all, it takes barely any time to throw together.

Ingredients (Serves 4)

600 gr. Salmon (skin on)
2 tbsp light soy sauce
Zest of 1 orange
1 red chilli, deseeded and finely sliced
1 garlic clove, crushed
1 cm ginger, roughly chopped
Drizzle of honey1 tbsp olive oil
Half bunch fresh coriander (leaves picked and stalks finely chopped
Lime wedges, to serve

Method

Make the marinade: In a bowl, mix the soy sauce, orange zest, chilli, garlic, ginger, and coriander stalks. Stir well to combine.
Marinate the salmon: Place the salmon fillets on a baking tray lined with tin foil. Spoon the marinade over each fillet, making sure they’re well coated. Cover the tray with cling film and let the salmon rest in the fridge for 30 minutes to absorb the flavors.
Bake the salmon: Preheat your oven to 200°C / 400°F / Gas mark 6. Remove the cling film and bake the salmon for 20 minutes, drizzle with honesy and sesame seeds and bake for another 10 minutes. or until the fish is fleaky.
Rest and finish: Remove the salmon from the oven and leave to rest for 5 minutes. Then carefully slide the flesh away from the skin and onto a serving dish.
Garnish and serve: Scatter with fresh coriander leaves, finely sliced salad onions, the remaining chilli, and a sprinkle of sesame seeds. Serve with lime wedges for squeezing over.