Roasted Salmon With Walnut-Pepper Relish

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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1/2 cup walnuts

Pinch of cayenne pepper

1 tablespoon fresh lemon juice

1 teaspoon honey

2 tablespoons diced roasted red pepper

1 tablespoon walnut oil

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh parsley

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh chives

1 teaspoon grated lemon zest

1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)


  1. Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
  2. Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the 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.