Hasselback Salmon With Chimichurri Vinaigrette Recipe

July 2024 · 4 minute read
Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ann Maloney

Rather than buying individual fillets, get a 2-pound slab of salmon and make this Hasselback recipe. Sprinkle the fish with garlicky parmesan breadcrumbs, tucking some in the slits, before drizzling the whole thing with oil and lemon juice. Run it in the oven until the top is crisp and golden. Cookbook author Dini Klein serves it with a chimichurri-style vinaigrette, but you could serve it with your favorite sauce (see related recipe).

Make ahead: The fish can be sliced and seasoned, tightly covered and refrigerated for up to overnight before baking.

Storage: Refrigerate the fish for up to 2 days and the chimichurri vinaigrette for up to 4 days (the vinaigrette may lose its color).

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Ingredients

measuring cup

Servings: 6

For the salmon

For the vinaigrette

Directions

Time Icon Active: 25 mins| Total: 40 mins

  • Step 1

    Make the salmon: Position a rack in the middle of the oven and preheat it to 425 degrees.

  • Step 2

    Line a large sheet pan with parchment paper and transfer the salmon to the sheet, skin side down. Using a sharp knife, make about 15 horizontal slits in the fish 1/2- to 3/4-inch apart, being careful not to cut through the skin. (The size of the pan and the number of slits will vary depending on the dimensions of your fillet.) Make one long, lengthwise slice down the center of the salmon, again being sure not to cut through the skin. Season the fish with 1/2 teaspoon of salt and the pepper.

  • Step 3

    Finely zest the lemon, reserving the citrus for serving. In a medium bowl, mix together the parmesan, panko, garlic powder, the remaining salt and the zest until well combined.

  • Step 4

    Sprinkle the panko mixture over the fish, tucking it into the cuts and grooves and lightly pressing it so it sticks to the salmon. Drizzle the fish lightly with oil or spray with cooking spray.

  • Step 5

    Transfer the fish to the oven and roast for 20 to 25 minutes, or until the fish is golden and crisp on top. The cooking time will vary depending on the thickness of the fish and preference for doneness. You can peek at the thickest slits to determine if the fish needs to cook longer. Slice the lemon into six wedges.

  • Step 6

    Make the chimichurri vinaigrette: While the fish is roasting, in the bowl of a food processor or in a blender, combine the parsley or cilantro, vinegar, olive oil, garlic and oregano, and pulse to desired chunkiness. If the sauce is too thick, add more oil or water, 2 teaspoons at a time. Taste and add salt and pepper, as needed. (Alternatively, you can finely chop the ingredients by hand and whisk together in a large bowl or roughly chop them and use an immersion blender to puree.)

  • Step 7

    Serve the fish family-style, with the sauce and lemon wedges on the side.

    • Variations

    If you prefer, you could spread honey mustard on the salmon before adding the breadcrumbs. Klein also slips lightly oiled broccoli florets on another sheet pan and tucks that in the oven for the last 15 minutes of cooking time to create a full meal.

    To make roasted broccoli or cauliflower to go along with the fish, line a large, rimmed sheet pan with parchment paper or lightly grease it. Arrange 1 pound (about 5 cups) of broccoli or cauliflower florets on the pan, drizzle with about 1 tablespoon of olive oil and toss to coat. Spread the broccoli in a single layer and lightly season with salt and pepper. Transfer the vegetables to the oven about 15 minutes before the salmon is supposed to be done and roast until the vegetables have softened slightly and begun to crisp on top. Serve with lemon wedges and grated parmesan on the side, if desired.

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    Nutritional Facts

    Per serving (3 slices salmon, 2 tablespoons chimichurri vinaigrette)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Prep and Rally” by Dini Klein (Harvest, 2022).

    Tested by Ann Maloney.

    Published November 28, 2022

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