| Prep: 10 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 332 | 20g | 4g | 4g |
| sugars | fibre | protein | salt |
| 1g | 1g | 34g | 1.02g |
Stepping from the glorious South and into a culinary style that’s spiced with a tang of the global gourmet, let me present to you my Baked Salmon with a Water-Pepper Crust recipe. Drawing from some of my own laid-back coastal experiences — from shrimpin’ dinners to sunny days on the surfboard — this recipe blends the heat of peppercorns with the citrus punch of fresh lemon.
Global Inspiration Meets Southern Tradition
This Baked Salmon with a Water-Pepper Crust takes a detour from the Southern favorites of biscuits and fried chicken with a nod to some coastal seafood flair. The recipe builds upon the pristine quality of salmon filets, dressed with a layer of multi-peppercorn crust. The complexity of flavors from whole black, Szechuan, and white peppercorns, balanced brilliantly with fine sea salt, infuses this dish with an exotic touch.
I don’t stray too far from my Southern roots though, as I like to serve this alongside a classic shrimp and grits or a side of collard greens. Get creative! You can even give this a whirl with a punchy pecan coleslaw.
Hearty Seafood with a Healthy Spin
The health merits of this dish are hard to ignore. Salmon is famously rich in Omega-3 fatty acids, high-quality protein, and plenty of vitamins and minerals. Coupled this with the antioxidants and digestive benefits of these varieties of peppercorns, and you’ve got yourself a heart-healthy, nutrient-packed delight that’s hard to resist.
Simultaneously, the recipe offers an attractive fusion of flavors to suit contemporary tastes while maintaining the comforting familiarity in my Southern circuit. So whether you’re a seasoned gourmet or a gastronomic adventurer, I invite you to embrace this intricate blend of flavors; hearty, bold, and utterly delicious.
Relish in the joy of crafting this recipe; take in the aroma of fresh dill and listen to the symphony of sizzling fish in a hot skillet. There’s nothing like the satisfaction of creating a stunning dinner with your own hands. So apron up, it’s time for some palatable magic in your kitchen!
What You’ll Need
- 6 salmon filets (4 oz each)
- 3 tablespoons of whole black peppercorns
- 1 tablespoon of Szechuan peppercorns
- 2 tablespoons of whole white peppercorns
- 2 tablespoons of fine sea salt
- 2 tablespoons olive oil
- 2 cups water
- 1 large lemon
- 6 sprigs of fresh dill
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. While waiting for the oven to heat up, prepare a baking sheet by lightly greasing it with one tablespoon of olive oil.
Step Two
In a blender or spice grinder, combine the whole black, Szechuan, and white peppercorns. Process the mixture until they become coarsely ground.
Step Three
Transfer the ground peppercorn mixture into a small bowl. Then, stir in the fine sea salt. Mix until well combined.
Step Four
Brush each salmon filet with the remaining tablespoon of olive oil. Then, sprinkle and evenly press the pepper and salt crust mixture on both sides of the filets.
Step Five
Place the filets skin-side down on the prepared baking sheet. Then, sprinkle each filet with the juice from the large lemon.
Step Six
Place the baking sheet into the preheated oven and bake for about 12 to 15 minutes, or until the salmon is just cooked through and flaky. Baking time will depend on the thickness of your filets.
Step Seven
While the salmon is baking, bring 2 cups of water to boil in a small pot. Once boiling, remove from heat and place the fresh dill sprigs into the hot water. Let them steep until the salmon is ready.
Step Eight
Once the salmon is done, remove it from the oven. Drizzle each filet with the dill-infused water, be sure to discard the dill sprigs. Serve hot and enjoy your Baked Salmon with a Water-Pepper Crust!
