Butter-Basted Salmon With Hazelnut Relish Recipe

Name: Butter-Basted Salmon With Hazelnut Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched hazelnuts; 1 garlic clove, chopped; 1 cup (packed) fresh cilantro leaves with tender stems; 1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems; 1 tablespoon capers; 1 teaspoon finely grated lemon zest; 1/2 cup olive oil; Kosher salt; 1 tablespoon vegetable oil; 4 6-ounce pieces skin-on salmon fillets; 2 tablespoons unsalted butter, cut into pieces; 2 heads Little Gem or other small lettuce, leaves separated

Servings: persons

1/2 cup blanched hazelnuts
1 garlic clove, chopped
1 cup (packed) fresh cilantro leaves with tender stems
1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
1 tablespoon capers
1 teaspoon finely grated lemon zest
1/2 cup olive oil
Kosher salt
1 tablespoon vegetable oil
4 6-ounce pieces skin-on salmon fillets
2 tablespoons unsalted butter, cut into pieces
2 heads Little Gem or other small lettuce, leaves separated

1
Preheat oven to 400u00b0. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.
2
Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
3
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.
4
Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
5
Do ahead: Relish can be made 6 hours ahead. Cover and chill.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup blanched hazelnuts, 1 garlic clove, chopped, 1 cup (packed) fresh cilantro leaves with tender stems, 1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems, and more.

Yes, Butter-Basted Salmon With Hazelnut Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter-Basted Salmon With Hazelnut Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions