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Philli's spicy honey-glazed salmon

She trained under Gordon Ramsey, reached the finals of MasterChef the Professionals in 2020, and today Philli Armitage-Mattin is in the kitchen for her This Morning debut!

Serving up a dish inspired by her love of Asian cooking, Philli's spicy honey salmon is the perfect way to mix up mealtime. 

Spicy honey-glazed salmon

Serves 4


600g baby potatoes 

A glug of olive oil (plus 1 tbsp for the tenderstem broccoli)

Sea salt 

Sprig of chopped rosemary

4 salmon fillets or 500-600g piece of salmon with skin on

2 tbsp Gochujang or 4 tbsp sriracha 

2 tbsp honey 

2 tbsp butter 

2 tbsp ketchup

200g tenderstem broccoli 

1 lemon zested and into wedges 

To serve

A dollop of crème fraîche


1. Preheat oven to 220℃ (200℃ fan) Gas Mark 6 

2. Boil potatoes in salted water for 20-25 mins, then drain through a colander and allow to fully dry for 5-10 minutes 

3. Add the potatoes to an oven tray and lightly crush with a large fork or potato masher and add a glug of olive oil, flakey sea salt and chopped rosemary for 20-15 minutes until golden brown and crispy. 

4. For the glaze: melt butter, honey, ketchup and Gochujang in a small saucepan on low and stir until the butter has melted. If using sriracha cook down for 5-10 mins until it’s reduced by 1/3. 

5. Spoon or brush over 1/3 of the glaze over the salmon on a lined oven tray. Add to the oven and cook for 10-12 mins for fillets and 20-25 mins for the whole piece glazing every 5-10 mins and keeping a little glaze for the end. 

6. For the broccoli, heat a large heavy-lidded frying pan with 1 tbsp olive oil on high. Add tenderstem broccoli and caramelise and charr for 2 mins with a pinch of salt. Add 3 tbsp of water and add a lid to steam for 1 min. 

7. Remove the potatoes and salmon from the oven and turn on the grill and glaze the salmon with the rest of the glaze and grill for 5-7 mins until glossy and golden. Remove the salmon and finish with a zest of lemon and scatter with sliced chilli

8. Serve potatoes, salmon and broccoli with a large dollop of crème fraîche and lemon wedges.

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Weekdays 10am-12:30pm