Marinated Salmon (Hasselback Marinated Salmon) 🐟

A baked salmon fillet garnished with herbs is surrounded by black lentils, cherry tomatoes, parsley, and lime slices in a large rectangular baking dish. The dish sits on a light yellow striped surface.

Marinated Salmon (Hasselback Marinated Salmon) 🐟

This perfect Marinated Salmon with lentils is easy enough to be a weeknight dinner but impressive enough to be a great recipe to impress your guests.

Course Main Course

Cuisine Mediterranean-Inspired

Keyword lentils, salmon

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 608kcal

Author Maria Koutsogiannis

Ingredients

For the black lentil salad

1 cup dry/uncooked black beluga lentils
1 cup halved cherry tomatoes
½ cup finely diced red onion
¼ cup fresh finely chopped parsley
2 tbsp fresh finely chopped chives
1 tbsp liquid honey
3 tbsp extra-virgin olive oil
¼ tsp chili flakes
1 lime zested
1 lime juiced (about 2-3 tbsp)
1 tsp kosher salt
¼ tsp ground pepper

For the salmon

1 tsp smoked paprika
¾ tsp ground turmeric
1 tbsp liquid honey
1 tbsp lime juice
3 tbsp extra-virgin olive oil
1 tsp kosher salt
¼ tsp ground pepper
¼ tsp chili flakes
3 garlic cloves, pressed
1/4 cup finely chopped fresh parsley
1 large BC Salmon skin-on filet – about 550-600g / 1.2 lbs
Garnishes: cherry tomatoes, fresh parsley and/or fresh chives

Instructions

Rinse the lentils in a fine mesh sieve under running water for 30 seconds. Add the lentils to a medium pot with 3 cups of water. Bring to a boil over medium-high heat and once boiling, reduce the heat to medium-low, making sure to keep at a simmer. Cook until the lentils are tender, about 25-30 minutes. Drain the lentils and then set aside in a medium bowl to cool for 5 minutes.
Prepare the other ingredients for the lentil salad - halve the cherry tomatoes, slice or dice the red onion, chop the parsley and mince the chives. Add to the bowl with the lentils.
Make the dressing for the lentil salad - whisk together the liquid honey, extra-virgin olive oil, chili flakes, lime zest, lime juice, kosher salt and ground pepper. Drizzle the dressing over the bowl with the lentils and toss to combine. Taste and adjust taste with more kosher salt if desired. Set aside while you prepare the salmon.
Preheat the oven to 375F and line a baking sheet with parchment paper.
Make the salmon marinade - in a small bowl whisk together the smoked paprika, ground turmeric, liquid honey, lime juice, extra-virgin olive oil, kosher salt, ground pepper, chili flakes, pressed garlic and finely chopped parsley until combined. Set aside.
Place the salmon filet on the parchment paper lined baking sheet, skin side down. Use a sharp knife to skor the salmon filet in ½ inch intervals, slicing through almost all the way to the salmon skin. Don't slice the salmon all the way through!
Drizzle the marinade all over the salmon filet, using a spoon to get the marinade in between all of the slices / cuts through the filet.
Bake for 15-18 minutes or until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork).
When the salmon is done, garnish the filet with halved fresh cherry tomatoes, fresh parsley and/or fresh minced chives. Serve the filet on top of or with the lentil salad.

Notes

If you can't find black beluga lentils, you could try French green lentils as a substitute.
This salmon is a showstopper! Easy enough to make for a weeknight dinner or to serve at a dinner party. You could even serve it for brunch!
If you love this recipe, try our Sheet Pan Herb Crusted Salmon + Oven Baked Rice

Nutrition