This kosher recipe emerged in 1999 when Evelyn Rose brainstormed a delectable yet straightforward recipe. When it comes to meat, Salmon is a much healthier option than ham or pork. Thanks to its crispy skin, it’s also Passover-friendly, giving off a ‘matzo topping‘ effect.
Salmon and trout are the only fish that have rosy pinkish tissue that contains standard carotenes. Because only Salmon and trout have red or pink tissue, the OU Poskim maintains that red tissue is still a siman muvhak for a real fish. The OU method of accepting rosy pinkish filets without the skin is protected. Without wasting time, let’s try this Passover Salmon Recipe for a Sabbath meal over the weekend!
Passover Salmon Recipe
- 8 oz Salmon Fillet.
- 3½ oz Pistachios / Almond. Shelled
- 7 tbsp Olive Oil.
- 1 tsp Salt. For seasoning
- 1 tsp Pepper. For seasoning
- 1 Lemon. Zest
- 1 Orange. Freshly squeezed
- ½ Lemon. Freshly squeezed
- Lemon Wedges. for garnishing
- Process the nuts in a food processor to finely chop them.
- Add olive oil, salt, pepper, lemon juice, orange juice, lemon zest in the processor with the nuts, and blend until sauce thickens. Do not over-process to keep a chunky texture.
- The fish can be baked or grilled.
- Brush the grill with olive oil and place the salmon fillet on top of it. Sprinkle salt and pepper lightly on the top. Grill the bottom for 6 minutes.
- Brush olive oil on top and flip the fillet. Sprinkle a dash of salt and pepper lightly. Continue to grill for an additional 6 – 10 minutes.
- Lightly pierce the fillet with a fork to see if it flakes. If it does, the Salmon is ready.
- Take off the grill and place it aside.
- Preheat oven to 450 F.
- Brush the fillet with olive oil on both sides, and sprinkle salt and pepper on both sides.
- Bake for 8 to 10 minutes at 450 F.
- Check if the fillet flakes with a fork.
- Take out the Salmon and place it aside.
- Place the fillet on a plate. Drizzle the sauce all over it.
- Serve the Salmon with lemon wedges on the side.
Tip: You can marinate the Salmon in the sauce before grilling/baking. It is best to use a socket-eyed fillet so it retains the shape.
How Many Calories Does This Passover Salmon Recipe Contain?
One serving of Passover Salmon contains 466 kilocalories. Additional nutritional information includes;
- 31.2g of Fat
- 32.2g of Protein
- 6.8g of Carbs
- 1.7g of Fiber
- 65mg of Cholesterol
- 304mg of Sodium
- 0.9g of Sugar
What Cuisine Is the Passover Salmon From?
This recipe originates from a Jewish Kitchen. Easy to make and packed with flavors, the citrusy kick will light up a Friday night’s dinner. The recipe is best enjoyed with grilled vegetables such as asparagus.
Looking for Recipes Similar to the Passover Salmon? Try These!
- In a rush, but want to try something similar? Try IKEA Salmon Recipe, Ina Garten Asian Grilled Salmon, Jacques Pepin Salmon & Low Sodium Smoked Salmon.
- Feel the sauce is too tangy for you? With this Braided Salmon Recipe & Creamed salmon, you can spice up your dinner.
- Try Aip Salmon Recipe, Masterbuilt Smoker Salmon & McCormick Salmon for a simpler take with fewer ingredients on this recipe,
How to Store the Recipe?
Since seafood, especially Salmon, are temperature sensitive, it is best to refrigerate this dish. Store leftovers in a container. Place a damp kitchen towel on top and secure the lid before placing it in the refrigerator.
Pro Tips About Recipe
- You can use leftover Salmon fillets to whisk this recipe.
- If you are out of oranges or lemons, you can swap them with apple cider vinegar, lime, and brown sugar. However, only add two tablespoons of vinegar and brown sugar. You do not want to overdo the tanginess of the dish.
Passover Salmon is the perfect, hearty meal for Sabbath. Be sure to try out the recipe next time you go on a camp or are simply enjoying a patio BBQ night.