Butter-Basted Salmon with Hazelnut Relish

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant butter-basted salmon with hazelnut relish is a vibrant addition to any midweek menu or weekend dinner party. The dish combines perfectly seared, flaky fish with a zesty, herbaceous relish made from fresh coriander, parsley, and toasted hazelnuts. Basting the salmon in foaming butter ensures a rich, succulent finish that contrasts beautifully with the crisp skin and the bright, citrusy notes of the lemon zest and capers.

As a heart-healthy main course, this recipe focuses on nutrient-dense ingredients like omega-3-rich salmon and toasted nuts. Served alongside crisp Little Gem lettuce leaves, it offers a refreshing take on a classic seafood dish that is surprisingly easy to prepare. For those who like to prep in advance, the hazelnut relish can be made up to six hours ahead, making it ideal for stress-free entertaining.

Ingredients for Butter-Basted Salmon with Hazelnut Relish

80g blanched hazelnuts
1 vitlöksklyfta, hackad
1 cup (packed) fresh coriander leaves with tender stems
1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
1 tablespoon capers
1 tesked finrivet citronskal
120ml olivolja
Koshersalt
1 matsked vegetabilisk olja
110g pieces skin-on salmon fillets
2 matskedar osaltat smör, skuret i bitar
2 heads Little Gem or other small lettuce, leaves separated

How to make Butter-Basted Salmon with Hazelnut Relish

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

Pulse garlic, coriander, parsley, capers, lemon zest, and 40g 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 centre), about 3 minutes.

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

Do ahead: Relish can be made 6 hours ahead. Cover and chill.

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