Method

Serves 10-12

This is the perfect entertaining recipe. It can be cooked one day ahead and still looks stunning when presented. The recipe adapts easily to cooking in single serve portions.

Preheat the oven to 200°C.

Glaze: Put all the glaze ingredients in a bowl and stir to combine.
Salmon: Place the salmon on a lined baking tray. Carefully cut a long slash through the flesh, but not through the skin, at 4 cm intervals down the length of the salmon.

Halve the lemon through the stem end and slice thinly into half moons. Insert two lemon slices and two pieces of bay leaf in each slash.

Spread the honey glaze over the salmon and season with sea salt and freshly ground pepper.

Roast for 15-20 minutes or until cooked to your liking. 
Remove from the oven and set aside to cool for at least 15 minutes before removing from the tray. 
To serve: Slide the salmon onto a serving platter. Garnish with extra lemon wedges and bay leaves if desired.

The salmon can be served warm or chilled. If serving chilled, cook one day ahead. Cool, cover and refrigerate. 
Salmon is extremely versatile and works well with a range flavors.

Ring the changes using one of the following suggestions:
Replace the tarragon with basil or flat-leaf parsley and stir in 1 tablespoon of whole grain mustard.

Asian: Replace the lemons, rosemary and tarragon with limes, fresh coriander and very finely chopped lemongrass and kaffir lime leaves.

Replace the rosemary and tarragon with fresh coriander and ½-1 teaspoon ground Chinese 5-spice and freshly grated ginger

Middle Eastern; Replace the tarragon with flat-leaf parsley, mint or coriander. Add ras al hanout or sumac.