• Prep Time:
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  • Serves: 6 Servings

Oven-Broiled Salmon Steaks W/hazelnuts

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1/4 c Dry white wine
  • 1/4 c Olive oil
  • 1 ts Dried dill
  • 1 Lemon; juice of
  • Freshly ground black pepper
  • -to taste (very little)
  • 3/4 c Coarsely ground hazelnuts
  • 6 6-oz salmon steaks
  • Chopped chives for garnish



Salmon and hazelnuts, or filberts, belong to the Pacific Northwest. The
two flavors together bring me images from my childhood, though when I was a
little one, we had hazelnuts in cookies, not on salmon. We have learned a
lot since then.

Mix the wine, oil, dill, lemon juice, and pepper together using a wire
whip so that the liquid thickens a bit. In a shallow dish marinate the fish
in the liquid for 1 hour. Remove fish from the marinade, place on a
broiling rack, and broil under full heat for about 4 minutes, or until the
fish barely begins to brown. Brush with the marinade and turn the fish.
Brush again with the marinade and broil for 3 minutes. Top with the ground
hazelnuts. (I grind the nuts in a medium-sized food processor. Keep them
coarse!) Return fish to the broiler and broil for 1 more minute or until
the fish begins to flake slightly and the nuts are a light brown.

Watch this so you do not overcook the fish or burn the nuts.

Garnish with the chopped chives and serve immediately.

Serve this along with a Frittorta and Asparagus with Almond Butter (see

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