- Prep Time: 30 minutes
- Cook Time: 15 minutes
Marinated Salmon with Salmoriglio Sauce
This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacular with salmon or trout. There is an option to use fillets skin on or off. In our recipe we leave the skin on. For our marinated salmon with salmoriglio sauce we use Pacific West’s skin on Atlantic salmon portions. With the salmon marinated for approximately 30 minutes, this dish can be completed in under 15 minutes. Ideal as a lunch or dinner item this dish can find a place on most cafe, club, pub and bistro menus.
- Pacific West salmon portion skin on
- white wine vinegar
- Malden sea salt
- 2 tablespoons fresh lemon juice
- 1/3 cup fine, dry bread crumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons thyme leaves - salmoriglio sauce
- 1 1/2 tablespoons fresh lemon juice - salmoriglio sauce
- 1 tablespoon Dijon mustard - salmoriglio sauce
- 2 tablespoons unsalted butter, softened - salmoriglio sauce
- salt - salmoriglio sauce
- 3 tablespoons extra-virgin olive oil
For the marinated salmon with salmoriglio sauce
Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the salmon fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.
In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat.
Preheat the oven to 200°C or light a grill. Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, ( as we have done here) skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.
This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacular with salmon or trout. There is an option to use fillets skin on or off. In our recipe we leave the skin on. For our marinated salmon with salmoriglio sauce we use Pacific West’s skin on Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.