Weekdays 10am-12:30pm ITV

Phil Vickery's Good Friday spiced salmon

If you’re hosting an Easter feast this weekend, Phil Vickery’s got a tasty meal that works whether you’re dining inside or out. Roasted in the oven, or on the barbecue, Phil’s impressive baked salmon will have your guests begging for more.


Russian Salad

1x 750g mixed frozen vegetables 


1 x side of salmon or 2 x 500g middle fillets of salmon, on the skin but scaled, no pin bones

1 tbsp dried garlic granules

2 tsp salt

1 tsp ground pepper

1 tbsp soft brown sugar

1 tsp ground cumin

2 tsp smoked paprika


8-10 tbsp mayonnaise

2 heaped tbsp of basil, chives, coriander, parsley

Ground pepper

White wine vinegar

750g cooked new potatoes (Jersey Royals) cooked and left under cling film in the colander to cool


1. Preheat the oven to 200C/180 Fan

2. Place the frozen vegetables onto a lined baking tray and cook for approximately 20 minutes in the preheated oven, until the water has evaporated

3. Preheat the grill or BBQ to 230C/ gas 8, or increase the oven to 230C

4. Then place the salmon onto a large piece of foil, then onto a baking tray

5. Mix well all of the ingredients for the rub together, then sprinkle roughly ¾ over the salmon fillets really well

6. Next, bake, grill or BBQ the salmon until it’s half cooked, roughly 10-15 minutes. Do not overcook.

7. Remove from the heat source and cover with foil and leave to rest for the same amount of time you cooked the salmon for

8. Meanwhile, place the mayo, herbs, pepper and a dash of vinegar into a liquidiser and blitz until you have a lovely green thick mayonnaise

9. Just before serving, spoon a little mayo through the potatoes and the Russian salad, along with a few spring onions

10. Serve the salmon on the skin, potatoes separately with a little more mayo and the rest of the spicy salt mix

Weekdays 10am-12:30pm ITV