Roasted Hazelnut Grilled Salmon
Serves: 4
  • ½ cup hazelnuts
  • ½ cube (1/4 cup) softened butter
  • 1-1/2 pounds fresh salmon fillet (one fillet or four, 6 ounce pieces)
  • Kosher salt
  • Fresh ground back pepper
  1. Preheat oven to 350 degres F.
  2. Put hazelnuts on a baking sheet and roast until skins are darkened and cracked, about 15 minutes.
  3. Immediately cover hazelnuts with a damp towel and allow them to sit allow sit (the steam will loosen the skins) about 15 minutes. Once cooled, rub roasted hazelnuts in your hands to remove skins (if a little bit of skin remains on a few hazelnuts, this is fine).
  4. Chop hazelnuts until some chunks still remain but the majority are finely chopped in a food processor or by hand. Fold hazelnuts into the softened butter and set aside (hazelnut butter can be prepared up to this point and refrigerated several hours or overnight; allow softening at room temperature before using).
  5. Preheat the grill to medium heat; grill salmon flesh side down until cooked halfway through. Turn salmon, season with salt and pepper and spread hazelnut butter over fillet. Cook until salmon is just cooked through (measured at its thickest part, salmon takes about 10 minutes per inch of thickness to cook).
Recipe by A Year at the Table at