Sweet and Savoury Salmon

sweet and savoury salmon

Recipe by Brian Santiago

Brian Santiago is the in house chef at Southlake Central Market, Texas.


  • 700-900g Scottish Salmon
  • 2 Tbs Kentish Oils Cold Pressed Original Rapeseed Oil
  • Sea Salt
  • Mint Sauce
  • 2 Tbs Lemon Curd


  1. Preheat oven to 200 degrees and prepare a baking tray with baking paper.
  2. In a bowl, mix equal parts lemon curd & oil, baste the fillet and salt liberally.
  3. Bake the fillet for 15-20 minutes, internal temperature should be 62 degrees.
  4. Finish with mint sauce immediately from the oven, then let it rest for 5 minutes.