Crush the peppercorns in a mortar or coarsely grind them with a spice mill.
Wash the basil, shake dry and roughly chop half the leaves.
Rinse the salmon fillet, pat dry with kitchen paper and place, skin side down, on a baking tray lined with baking paper.
Mix the crushed pepper with the salt and rub over the salmon fillet. Sprinkle with chopped basil and place in a preheated oven at 180°C (160°C fan, gas 4).
Meanwhile, finely grate the zest from the lemon and squeeze the juice.
In a small bowl, mix together the olive oil, lemon zest and juice and the honey.
Remove the salmon from the oven and place on a serving dish. Drizzle with the lemon sauce and leave to rest for 8-10 minutes. Garnish with the remaining basil.