This California King Salmon recipe is made with a tangy Lemon-Caper Pesto and thin slices of zucchini. It presents beautifully for any special occasion or when you just want to impress.
While this California King Salmon recipe looks fancy, it’s actually quite easy to prepare, and will no doubt, wow your guests.
About California King Salmon
- King salmon, known also as Chinook salmon, is called “King” because it’s the most prized and largest of all five species of commercially caught Pacific salmon.
- California King salmon is incredibly tender and flaky with a rich, buttery flavor.
- It can be pan-seared, baked, broiled or sliced thinly when raw for sashimi or sushi.
- California Wild-Caught King Salmon is harvested using “trolling.”
What is Trolling when related to fishing?
Trolling is an environmentally friendly fishing method. The fish are caught one at a time with barbless hooks. Using trolling, fish that might be too small or the wrong species can easily be returned to the water, unharmed.
Here’s an article on the differences between salmon species.
What’s in this recipe?
- California King salmon
- Lemon Caper Pesto
- olive oil
- salt, pepper
Recipe Substitutions and Tips
- Can’t get California King Salmon? Use another salmon. It can also be any cut you like.
- Have a favorite pesto? Feel free to use it. The flavors in the Lemon Caper Pesto are delicious with salmon, but a basil pesto would also be delicious.
- Need to save time? Skip the zucchini decoration, or slice and sauté it to serve on the side. Make the pesto the day before or buy one you like.
I hope you love this California King Salmon recipe as much as I do.
More salmon recipes:
- Avocado Salmon Bowl
- Olive Oil Poached Salmon
- Cabbage Wrapped Salmon
- Blackened Mexican Salmon
- Baked Cilantro Chimichurri Salmon
- Spicy Sriracha Salmon Basil Burger
California King Salmon
- 2 (¾ pound) California King Salmon steaks (about 1 to 2-inches thick)
- 3 tablespoons Lemon-Caper Pesto (click here for the recipe)
- about ¼ pound zucchini, sliced into very thin rounds
- olive oil
- salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Drizzle a bit of olive oil on a baking sheet and place the 2 salmon steaks on it. Spread about 1½ tablespoons of the Lemon Caper Pesto, evenly on top of each steak.
- Layer the thin zucchini slices on top of the pesto, pressing them very gently so they "stick."
- Use pastry brush, or drizzle a bit more of the olive oil over the zucchini slices -- so they shine.
- Sprinkle lightly with salt and pepper and place in the 400°F oven and bake just until the salmon is cooked, about 8 minutes. It should still be slightly translucent in the center.
- Let it cool for a few minutes and then cut each of the steaks down the middle to create 4 portions.
- Serve immediately!