Wood-Fired Salmon with Honey, Mustard & Dill

Method

Build a steady fire: Heat your wood-fired oven and push the fire/embers to one side so you have a clear roasting area with even heat.

Prep the salmon: Pat the salmon dry. Rub lightly with olive oil, then season with salt and pepper.

Mix the glaze: Stir together Dijon, wholegrain mustard, honey, lemon juice and dill.

Glaze: Place salmon on a lightly oiled tray or cast-iron pan (skin-side down). Spoon the glaze over the top.

Roast: Cook in the oven away from direct flame. Rotate the tray as needed for even cooking.

Finish: When the salmon flakes easily and looks just cooked through, remove and rest for 3–5 minutes.

Serve: Add lemon wedges and a little extra dill. Serve with quick-roasted asparagus/tenderstem if you like.

Stone bake oven tips

• Salmon is best with steady heat; keep it out of direct flame so the glaze doesn’t catch.
• If the top is browning too fast, move the tray further from the fire.
• A cast-iron pan helps keep the cook even and gives you more control.

Optional variations

• Add 1 tsp chilli flakes to the glaze.
• Swap dill for parsley if that’s what you’ve got.
• Add a side of wood-roasted new potatoes (tray roast while the salmon cooks).