Rick Stein Salmon Salsa Verde

There’s something soothing about this recipe — Rick Stein’s Salmon with Salsa Verde is quiet brilliance on a plate. It’s not flashy, not fussy. Just clean flavours layered gently, like the way soft rain settles on a spring windowpane. I made this for the first time one cool Sunday evening after finding a lone salmon fillet in the freezer and a bunch of half-wilted herbs begging for purpose. The moment I laid that fish over lemon slices and drizzled it with olive oil, I knew: this would be a keeper.

This salmon salsa verde recipe might look simple — and it is — but the za’atar-laced green sauce brings life, depth, and a bit of zing to each flaky bite. It’s Rick Stein at his best: letting ingredients do the talking.

Ingredients List

For the Roasted Salmon:

• 1 large lemon, thinly sliced — forms a fragrant bed for roasting.
• 1.5–2 lb. center-cut salmon fillet — Atlantic or King are ideal; both rich and buttery.
• 3 Tbsp. extra-virgin olive oil
• 1 tsp. kosher salt
• 1 tsp. paprika — brings warmth and colour.
• ¾ tsp. ground coriander — soft citrusy note that pairs well with fish.
• ¼ tsp. black pepper
• (Suggested side): Long-grain white rice (Basmati or Jasmine) — neutral, absorbent, reliable.

For the Za’atar Salsa Verde:

• ⅓ cup finely chopped cilantro
• ⅓ cup finely chopped parsley — flat-leaf preferred for better texture.
• 1 garlic clove, minced or grated
• 1 Tbsp. finely chopped capers — adds briny punch.
• 1½ tsp. za’atar spice blend — earthy, slightly lemony, essential.
• ¼ tsp. crushed red pepper flakes — for a touch of heat.
• ½ cup extra-virgin olive oil
• 1 Tbsp. fresh lemon juice — always added last for brightness.
• Kosher salt, to taste

How to Make It

1. Preheat your oven to 250ºF (low and slow is the key here).
2. Lay the lemon slices in a shallow baking dish — just enough to fit your salmon snugly.
3. Place the salmon on top, skin-side down if it has one.
4. Drizzle olive oil generously over the top. Let it glide into the gaps.
5. In a small bowl, mix salt, paprika, coriander, and pepper.
6. Rub this spice mix all over the salmon with your fingers — go on, don’t be shy.
7. Bake for 30–35 minutes, until the salmon flakes gently when prodded with a fork.

At this point, I usually forget I’ve not chopped the herbs yet. Cue frantic chopping.

8. While the fish cooks, combine the cilantro, parsley, garlic, capers, za’atar, and chili flakes in a bowl.
9. Pour in the olive oil and stir well. Taste. Add salt as needed.
10. Just before serving, stir in the lemon juice—it keeps the herbs bright and punchy.
11. Spoon half the salsa verde over the warm salmon. Save the rest to serve at the table.

Common Mistakes

Why is my salmon dry?
The oven might be too hot. Stick to 250ºF and don’t overcook — it should just flake, not fall apart.

Can I skip the za’atar?
Technically yes, but it’s the soul of the salsa verde. Without it, you lose the Eastern Mediterranean charm.

Why does my salsa verde taste bitter?
You may have chopped herbs too far in advance or used too much garlic. Freshness is everything here — I’ve learned the hard way not to let it sit out too long.

Can I roast the salmon without lemon slices?
You could, but they add subtle acidity and stop the fish from sticking. Trust me, they’re more than garnish.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 2 days.

Freezer: Salmon freezes well for up to 3 months, though the herbs in the salsa verde won’t hold up. Freeze them separately or make fresh when reheating.

Reheating Options:

• Oven: 350°F for 5–7 minutes.
• Microwave: 2–3 minutes, covered, on medium.
• Stovetop: Gentle heat in a skillet with a splash of water or broth.
• Air fryer: 350°F for 1–3 minutes. Watch closely — it can dry fast.

What to Serve With It

• Steamed Basmati rice – soaks up the sauce like a dream.
• Crusty sourdough – for mopping up salsa verde left on the plate.
• Cucumber and fennel salad – crisp, clean, refreshing contrast.

I’ve even served it once with roasted sweet potato wedges. Unexpectedly lovely.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Yes, it already is. Just double-check your za’atar blend doesn’t contain any sneaky gluten additives.

Can I use another fish?
Absolutely. Try cod, sea bass, or trout. Just adjust cooking time based on thickness.

Can I make the salsa verde ahead of time?
Yes, up to 1 day ahead. Keep it chilled and add the lemon juice just before serving.

Is this dish spicy?
Only mildly. If you’re sensitive, skip the red pepper flakes or halve them.

Try More Recipes:

• Rick Stein Prawn Saganaki
• Rick Stein Prawn Curry
• Rick Stein Smoked Haddock Chowder

Nutrition Facts

• Calories: 405kcal 
• Carbohydrates: 2g 
• Protein: 30g 
• Fat: 31g 
• Saturated Fat: 5g 
• Sodium: 566mg