Roasted Salmon with Walnut-Pepper Relish

August 2, 2019


Make the relish: Preheat the oven to 350 degrees F. Spread 1/2 cup walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add a pinch of cayenne pepper, 1 tbsp fresh lemon juice, 1 tsp honey, 2 tbsp diced roasted red pepper, 1 tbsp walnut oil, 1 tbsp olive oil and 2 tbsp parsley. Add 1/2 tsp salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.) Make the salmon: Raise the oven temperature to 425 degrees F. Combine 1 tbsp olive oil and 2 tbsp parsley, 2 tbsp chopped fresh chives, 1 tsp grated lemon zest, 1/2 tsp salt, and black pepper to taste in a bowl. Rub the herb mixture all over the 2 -to-3-pound piece salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.


Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts

February 12, 2020

February 12, 2020

January 31, 2020

Please reload

Please reload


111 E. Water Street

Centreville, MD 21617


Tue - Sat: 11am - 6pm

Sun: 12pm- 4pm

Monday: Closed


Call ahead for faster service: 410-758-3933


© 2017 by Bay Shore Steam Pot. Created using