Make it at home: Manuka Kitchen’s talented head chef Tyler Martin shares his Lemon grass & Manuka-honey cured salmon recipe for you to try at home in your kitchen

Manuka Kitchen in Fulham is celebrating its second birthday this month. To mark this special occasion, co-owners Joseph Antippa and Tyler Martin have shared an exclusive recipe with SW resident readers. Regulars at Manuka Kitchen, including SW resident editor Lorraine Crighton-Smith, can testify how delectable Tyler’s lemon grass and Manuka honey cured salmon offering from the ‘small plates’ section of the menu is. The good news is that they’ve let us in on the secret recipe so that we can make a Manuka Kitchen-style lunch at home.

Manuka Kitchen is renowned for its affordable, modern European cuisine by Tyler and premium wines handpicked by Joseph. There’s also a new bar open for business, so be sure to pay it visit.

Try the recipe at home at let us know how you get on, join the conversation in the box below.

Manuka Kitchen, 510 Fulham Road, Fulham SW6 5NJ; 020 7736 7588; Book a table online at



1.6 kg fresh salmon
600g castor sugar
400g table salt
3 tablespoons of Manuka honey
1 tablespoon of Palm sugar
1 lemon grass finely chopped
1 bunch fresh corriander chopped
1 teaspoon black pepper corns
1 teaspoon corriander seeds
1 lemon zest and juice
1 orange zest only
Make sure all the pin bones are taken out of the salmon fillet, if not you can use tweezers.
Combine all if the ingredients into a large bowl.
Find a container large enough to lay the salmon flat on the bottom, and sprinkle with the mix.
Lay the salmon skin side down inside the container, cover completely with the rest of the mix and leave for 12 hours, after 12 hours, rotate the salmon. It will have changed in color.
Take salmon out if the mix and rinse with cold water, then dry with a paper towel,
Use as you would for smoked salmon, or garnish simply with cucumber and shaved radishes like we do at Manuka kitchen.