Butter-Basted Salmon with Hazelnut Relish

From the kitchen of Carly

Salmon with crispy skin meets bright hazelnut relish, a nutty-herbaceous punch of cilantro, parsley, and capers. Butter-basted until golden and just cooked through, this is elegant enough for company but straightforward enough for a weeknight.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup blanched hazelnuts
  • 11 garlic clove, chopped
  • 11 cup (packed) fresh cilantro leaves with tender stems
  • 11/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
  • 11 tablespoon capers
  • 11 teaspoon finely grated lemon zest
  • 11/2 cup olive oil
  • 1Kosher salt
  • 11 tablespoon vegetable oil
  • 14 6-ounce pieces skin-on salmon fillets
  • 12 tablespoons unsalted butter, cut into pieces
  • 12 heads Little Gem or other small lettuce
  • 1leaves separated

Instructions

  1. Preheat oven to 400°. 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.