Salmon with Green Ajika

Salmon with Green Ajika

Salmon with Green Ajika

Yield: Serves 4-6


2 lb. side of salmon fillet, pin bones removed
6 each jalapeno peppers, stems and seeds removed
4 cloves garlic
¾  cup basil leaves, firmly packed
¼ cup mint leaves, firmly packed
¼ cup dill fronds, firmly packed
1 Tbsp. kosher salt
1 tsp. ground coriander


Oven Temperature: 550-580 degrees

Line a sheet pan with foil and place the salmon on top.  For ease of serving, slice the fish almost all the way through into desired number of portions.

Mix peppers, herbs, coriander and salt in a food processor to make the ajika.  Rub some evenly over salmon and reserve the rest.  Drizzle salmon with olive oil.

Flame Height: 3

Place the salmon in the center of the oven with the thick part of the salmon closest to the flame and roast for 4-5 minutes.

Rotate 180 degrees and return to just in front of the flame and cook for another 2 or 3 minutes or until done to your liking.

Individual portions should lift easily from the skin.  Serve with extra ajika on the side.

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