Gin And Tonic Salmon
10m prep 27m cook 37m ready
Salmon fillets baked in a gin and tonic marinade, then served with a reduced sauce. The botanicals in the gin add floral notes, while the tonic brings sweetness.
Ingredients
- 29.6 ml olive oil
- 2 ready-mixed gin and tonic
- 14.8 ml ground coriander
- 1 lemon juiced
- 14.8 ml salt
- 2.46 ml black pepper
- 2 frozen crushed garlic defrosted
- 6 clove garlic crushed
- 4 skin-on salmon fillets
- 14.8 ml fresh coriander/cilantro chopped
- steamed seasonal vegetables
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 512 mg
- Iron: 5.16 mg
- Magnesium: 81 mg
- Phosphorus: 500 mg
- Potassium: 1276 mg
- Zinc: 3.31 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml olive oil
- 2 ready-mixed gin and tonic
- 14.8 ml ground coriander
- 14.8 ml salt
- 2.46 ml black pepper
- 4 skin-on salmon fillets
- steamed seasonal vegetables
Prepare
- Juice 1 lemon
- 2 frozen crushed garlic, defrosted
- Crush 6 clove garlic
- Chop 14.8 ml fresh coriander/cilantro
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/gas mark 4.
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Step 2.
In a large roasting tin, combine 2 tbsp olive oil, 500ml gin and tonic, 1 tbsp ground coriander, juice of 1 lemon, 1 tbsp salt, ½ tsp black pepper, and 2 cubes frozen crushed garlic (or 6 crushed garlic cloves). Stir until well combined.
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Step 3.
Lay 4 skin-on salmon fillets in the sauce, skin-side up. Cover the dish with foil and transfer to the oven. Bake for 20 minutes, until the salmon is cooked through but still slightly translucent in the center.
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Step 4.
Remove the salmon from the tin and set aside. Place the tin over medium heat, bring the sauce to a boil, and cook until reduced by half, about 5–7 minutes.
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Step 5.
Divide the salmon fillets among serving plates. Spoon the reduced sauce over the salmon. Scatter with 1 tbsp chopped fresh coriander/cilantro and serve with steamed seasonal vegetables.
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