The bright, fresh flavors in this simple and versatile fish topper (briny olives, nutty pistachios, sweet-spicy Peppadew peppers, and piney rosemary) work on all species, but we especially love it on salmon. Because coho is relatively lean (as are keta and sockeye) compared to king salmon, it works well with this relish.
- ¼ cup chopped pitted green Sicilian olives
- ¼ cup roasted, salted pistachios
- ½ teaspoon chopped fresh rosemary
- 1 tablespoon chopped Peppadew peppers
- 3 tablespoons extra virgin olive oil, divided
- 1 portion coho (or keta or sockeye), pin bones removed, cut into 2 pieces
- Salt and freshly ground pepper
- Crispy potatoes and green salad for serving
Make the Relish
In a bowl, combine the olives, pistachios, rosemary, Peppadews, and 2 tablespoons of the oil.
Cook salmon and serve
Heat the remaining 1 tablespoon oil in a cast iron or nonstick skillet over medium heat until shimmering. Season the fish with salt and pepper. Add to the pan, skin-side up, and cook until golden brown, about 3 minutes. Flip the fish and cook until the skin is crisp and the flesh is firm but yields slightly to the touch, about 3 minutes longer for medium-cooked salmon, depending on the thickness of the fillet.
Serve the salmon topped with some of the pistachio olive relish. Enjoy!
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Pair it Up
The savory notes of olive and rosemary in this dish call for a southern French wine. White and Rosé will pair well, as will a lighter red from the Rhone Valley or Provence.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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