Food Culture / Recipes

Salmon Baked with Juniper & Lemon Thyme


  • 600g (Piece organic salmon fillet sliced very thinly, carpaccio style. Slice it across the width of the salmon)
  • 2g coarse sea salt
  • 10 turns of fresh black pepper
  • 150ml olive oil
  • 40g butter
  • 1 tbsp juniper berries finely chopped
  • 1 lemon finely zested
  • 2 tsp of picked lemon thyme leaves
  • 4×6” squares of parchment paper brush with olive oil


  1. Pre heat the oven to 200c, take a baking tray and placing it in the oven so it gets very hot, drizzle the olive oil onto the 4 sheets of paper and sprinkle with salt and milled pepper
  2. Add 1/2 the picked lemon thyme on top of the parchment paper with ½ the juniper then lay the salmon slices over the top.
  3. Season again with salt and pepper, drizzle with some more olive oil and the zest of lemon, lemon thyme and chopped juniper over the salmon.
  4. Sprinkle on a little juice, open the oven and carefully place the salmon directly onto the hot tray on the parchment paper and back into the oven on the tray for 2-3 minutes till the salmon is just cooked and still pink.
  5. Take the salmon off the tray and flip the salmon onto dinner plates, peel back the paper and serve.
About Author

He is one of the UK’s most acclaimed and inspirational British chefs, still holding the record as the youngest chef to gain two Michelin-stars.