RECIPETIN EATS: The salmon recipe that'll be the talk of your next summer lunch party.

Here's a dazzling whole side of salmon that will be the talk of your next summer lunch party!

This oven-baked beauty is all about layering flavours, starting with a smoky spice rub that's slathered on all surfaces. A drizzle of hot honey (it's all the rage, don't cha know!) while the salmon bakes is next for some sweet and spicy zip.

Finally, it's topped with a mango and avocado salsa tossed with zesty lime dressing to freshen everything and add eye-popping colour.

It's a rainbow of flavours, colours and textures with a properly festive summer vibe!

Serves: 6–8 people

Prep: 25 minutes + 30 minutes cooling and resting

Cook: 25 minutes

Watch: How to encourage your kids to have a healthy relationship with food. Post continues after video.

Ingredients:

• Olive oil spray

• 1.25 kg whole salmon side

• 1 skin-on, pin-boned

• 1 tbsp extra-virgin olive oil

Hot honey:

• 1 cup (345 g) honey

• ¼ cup (60 ml) sriracha

• 1 tsp dried chilli flakes* (omit for not spicy)

• 2 garlic cloves*, crushed with a garlic crusher or very finely minced with a knife

Smoky salmon rub:

• 1 tsp cooking salt*

• ½ tsp black pepper

• 2 tsp smoked paprika*

• 1 tsp onion powder

• 2 tsp garlic powder

• 1 tsp dried thyme, crushed with fingers

Mango avocado salsa:

• 2½ cups (460 g) cubed (1 cm) mango (2 large mangoes)

• 1½ cups (250 g) cubed (1 cm) avocado (2 avocados)

• ½ cup (80 g) chopped (5 mm squares) red capsicum

• ⅓ cup (55 g) finely diced red onion

• ⅓ cup (15 g) roughly chopped coriander, plus extra for garnish

• ⅓ cup (80 ml) lime juice

• 2 tbsp extra-virgin olive oil

• ½ tsp cooking salt*

• ¼ tsp black pepper

Method:

Hot honey — Place the hot honey ingredients in a small saucepan* over medium-low heat. Bring to a simmer, then allow to cook gently for 1 minute. Remove from the heat and allow to fully cool before using, about 20 minutes. We will be using some to glaze the salmon, and some for serving.

Seasoning — Mix the smoky salmon and rub ingredients in a bowl. Preheat the oven to 200°C (180°C fan-forced).

Bake salmon — Line a baking tray with foil and spray lightly with the oil. Place the salmon on the foil, skin-side down. Rub the salmon flesh with the oil, then sprinkle the whole surface evenly with the rub. Bake for 10 minutes. Remove from the oven and use a spoon to drizzle about ½ cup (125 ml) of the hot honey all over the salmon. Some of it will slide down the side and that's okay. Bake for a further 10 minutes until the surface is glazed, and the salmon is cooked with an internal temperature of 50°C. Remove from the oven and rest for 10 minutes.

Salsa — Just before serving, place all the salsa ingredients in a bowl and gently toss.

Serve — Serve the salmon on a platter topped with some of the salsa for presentation purposes. Serve the rest of the salsa and the remaining hot honey on the side for everybody to help themselves!

Notes:

• It's best to use a salmon with the skin on for ease of handling. Make sure the salmon is pin-boned and trimmed (to make the shape even and tidy).

• Substitute 2 tablespoons of apple cider vinegar for a non-spicy option to make a honey-garlic glaze instead. It's so good!

• The salmon is cooked when the internal temperature is 50°C for medium–rare, which will rise to 53°C after resting. This is the level of doneness served at restaurants, because it is the optimum juiciness for salmon. For medium, target 60°C – it will rise to 63°C once rested. If you don't have a thermometer*, check to ensure the flesh flakes.

• Make ahead: The hot honey can be made up to 3 days before. The salsa ingredients can be chopped ahead except for the avocado, which is best cut fresh. Do not mix the olive oil, salt and pepper through until just before serving.

• Leftovers: Fridge 3 days. Not suitable for freezing.

RecipeTin Eats: Tonight by Nagi Maehashi, published by Macmillan Australia, RRP: $49.99, photography by Nagi Maehashi.

RecipeTin Eats: Tonight by Nagi Maehashi, published by Macmillan Australia. Image: Supplied.

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Feature image: Supplied.