Lemon-and-thyme-glazed salmon

Ed Baines / 04 October 2013

Served with spiced kale and cottage cheese and olive-oil-baked-and-mashed potatoes, this simple fish dish is easy to cook outdoors.

Preparation time


Cooking time

1 1/2 hours




  • 6 x 30cm squares of tin foil
  • 150 mls olive oil
  • 6 x 7 oz salmon steaks
  • 1 bunch fresh thyme, chopped leaves only
  • 150 mls sweet chilli
  • 3 tbs water
  • Salt and pepper
  • 2 limes
  • 3 cloves of garlic
  • 1 finely sliced red onion

For the mash

  • 6 maris piper potatoes
  • 100 g butter
  • 75 mls milk

For the cheesy kale

  • 2 larges bunches of kale
  • 1 red chilli
  • 200 gr cottage cheese
  • 6 cloves garlic


Bake potatoes dusted in salt at 180°C/gas mark 6 for one hour. Or double wrap in foil and place in fire embers for 1½ hrs. Allow to cool to touching temperature, then open up and scoop out the potato into the preheated milk and melted butter and seasoning and stir until rich and creamy. Place to one side.

Double fold the foil, brush with a little olive oil and season, then add 2 salmon steaks. Add a squeeze of lime, a dusting of thyme and a tablespoon of sweet chilli sauce, plus a teaspoon of water.  Wrap up the parcel so that the liquid can't escape

Trim the kale and boil for 10 mins. Strain while hot add and sliced red onions, 2 cloves of chopped garlic and chopped chilli, 3 tablespoons of olive oil, a squeeze of lime juice and salt and pepper. Toss thoroughly and the sprinkle over the cottage cheese just before serving.

Place the salmon in the fire embers or on top of a pan or, if you have one, an oven at 180°C for 25 minutes.

Once cooked, leave for 5 minutes prior to opening. Place on the plate and add cheesy kale and baked mashed potatoes.

Ed Baines is the author of the cookbook Best of British

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

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