Salmon Fillets in a Honey Marinade

Put the Thyme leaves into a bowl with the lemon zest and juice, then add the honey and oil and whisk until well combined, seasoning to your preference with the salt and pepper. Place the fillets in a shallow dish and pour the marinade over them, turning each piece of fish to ensure it is coated evenly. Cover the dish with foil and leave in the fridge to marinate for at least 30 minutes, and up to an hour. When you are ready to cook, the fillets can be barbecued, pan-fried, grilled or oven-baked. To pan-fry, heat a little oil in frying pan, then lower the heat slightly and place the fillets skin-side down in a hot pan, pressing each fillet down gently for a few seconds. Cook for a couple of minutes, or until you can see the flesh has become firm and pale pink, then turn the fillets over and cook the remaining side for a further few minutes. Be sure the fillets are cooked all the way through before serving.