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Salmon with Hazelnut Relish


½ cup blanched hazelnuts

1 garlic clove, chopped

1 cup (packed) fresh cilantro leaves with tender stems

½ cup (packed) fresh flat-leaf parsley leaves with tender stems

1 tablespoon capers

1 teaspoon finely grated lemon zest

½ cup olive oil

Kosher salt

1 tablespoon vegetable oil

4 6-oz. pieces skin-on salmon fillets

2 tablespoons unsalted butter, cut into pieces

2 heads Little Gem or other small lettuce, leaves separated


Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes.

Pulse garlic, cilantro, parsley, capers, lemon zest, and ¼ cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.

Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.

Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.

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