Chargrilled Salmon with Red Pepper & Hazelnut Salsa

This Chargrilled Salmon recipe comes courtesy of Yotam Ottolenghi’s ‘Ottolenghi: The Cookbook’. It was really easy and tasty but better yet, it is really good for you! Sometimes when I follow a particularly indulgent recipe with loads of butter and cream, it’s hard to congratulate myself knowing that the one plate could shorten my lifespan. But this one is as virtuous as it is delicious. Keep an eye on the hazelnuts as your roasting them though because, as clearly seen in the video below, I took mine a little too far. I heard Nigella Lawson quote someone saying that literature made the stones stonier. She then added that toasting nuts makes nuts nuttier. So I like to think of the hazelnuts below as┬áthe nuttiest nuts that didn’t vote for Trump.

Unless you live somewhere with guaranteed sunshine all year round, then a cast iron grill pan, as seen in the video, is a worthy investment. It gives a lovely charred barbecue taste to meat, fish and veg. The tiger stripes also look great! They can get really smokey so open all the windows.

Chargrilled Salmon with Red Pepper & Hazelnut Salsa


  • 15 g blanched hazelnuts
  • 2 red peppers, quartered and deseeded
  • 6 tbsp olive oil plus more for drizzling over the salmon
  • sea salt flakes
  • 15g chopped chives
  • 2 tbsp cider vinegar
  • the juice and zest of 1 lemon
  • 1 garlic clove, finely grated
  • 480 g of skin-on salmon darns
  • black pepper


  1. Lay the hazelnuts on a baking tray and transfer to a preheated oven at 200 degrees celsius for 10 minutes or until they are a golden brown colour.
  2. Then transfer them to a bowl to cool, add the quartered peppers to the tray, drizzle over 2 tablespoons of olive oil and a pinch of sea salt flakes, toss and return to the hot oven for 20 minutes.
  3. As there roasting, prepare the other salsa ingredients. Chop up the hazelnuts and add them to a bowl along with chives, cider vinegar, lemon zest and juice and garlic and mix.
  4. Once the peppers are done, add the tray juices to the salsa and, once cool enough, peel the peppers. Chop them finely and add to the sales and mix. Now store it in the fridge until the salmon is cooked. This can be done a day in advance.
  5. To cook the salmon, pre-heat the oven to 200 degrees celsius if it has cooled since roasting the peppers and place a griddle pan on a hight heat. As it is heating up, line a baking tray with a sheet of parchment and place the salmon darns on a chopping board, skin side down, drizzle with a little olive oil and brush or rub in in.
  6. Sprinkle them with a little sea salt flakes and pepper and place them on the hot griddle, skin-side up.
  7. Let them cook for 3 minutes without moving them, then transfer them to the lined baking tray, skin-side down and place in the oven for 5-8 minutes.
  8. Then serve up and spoon the salsa over the salmon.
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