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    Home Β» Fish & Shellfish Β» California King Salmon with Zucchini

    California King Salmon with Zucchini

    Aug 3, 2012 Β· by Valentina Β· 15 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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. California King Salmon Recipe with thinly sliced zucchini rounds on top

    While this California King Salmon recipe looks fancy, it's actually quite easy to prepare and will no doubt wow your guests.

    With a unique lemon-y pesto and a thin layer of zucchini, this delicious salmon doesn't even need a side dish.

    California King Salmon with zucchini slices on white plate with fresh dill sprigs

    Ingredients for this King Salmon Recipe


    (I often suggest brands I love and use β€” these are only suggestions β€” this is not a sponsored post.)

    • California King salmon - Select salmon with moist, shiny skin, firm flesh and a fresh aroma.
    • Lemon Caper Pesto
    • zucchini - Choose firm zucchini with blemish-free, vibrant green skin. For this recipe, try to buy zucchini that is all the same size.
    • extra virgin olive oil - I like this one.
    • salt - I almost always bake and cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
    • pepper - Freshly ground is best.

    How to Make it


    (More detailed instructions are in the recipe card below.)

    - Drizzle olive oil on a sheet pan and place the 2 salmon steaks on it. Spread about 1Β½ tablespoons of the pesto evenly on top of each one.

 Layer the thin zucchini slices on top of the pesto.

    - Drizzle a bit more of the olive oil over the zucchini slices -- so they shine, and sprinkle lightly with salt and pepper.

    - Place in a 400Β°F oven and bake just until the salmon is cooked through, about 8 to 10 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.

    Lemon Caper Pesto in white bowlAbove: Lemon Caper Pesto

    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 sautΓ© it to serve on the side. Make the pesto the day before or buy one you like.
    • The lemon caper pesto adds a lot of flavor that pairs well with salmon -- however, basil pesto or this Lemon Verbena Pesto would also be lovely. Use your favorite.

    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.

    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
    King salmon steak with sliced zucchini on top

    California King Salmon with Zucchini Recipe

    Valentina K. Wein
    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.
    Print
    Prep Time 15 mins
    Cook Time 8 mins
    Making the Pesto 30 mins
    Total Time 53 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 290 kcal

    Ingredients
     
     

    • 2 (ΒΎ pound) California King Salmon steaks (about 1 to 2-inches thick)
    • 3 tablespoons Lemon-Caper Pesto (click here for the recipe)
    • about ΒΌ pound zucchini, sliced into very thin rounds
    • olive oil
    • salt and freshly ground black pepper

    Instructions
     

    • Set the oven and prepare the pan. Preheat the oven to 400Β°F. Drizzle a bit of olive oil on a sheet pan or line it with parchment.
    • Assemble. Place the 2 salmon steaks on the prepared sheet pan. Spread about 1Β½ 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 a pastry brush, or drizzle a bit more of the olive oil over the zucchini slices -- so they shine. Then sprinkle lightly with salt and pepper.
    • Bake. Place in the 400Β°F oven and bake just until the salmon is cooked, about 8 minutes. It should still be slightly translucent in the center.
    • Cool and serve. Let it cool for a few minutes and then cut each of the steaks down the middle to create 4 portions. Serve immediately.

    Notes

    Calorie count is only an estimate.
    Keywords fish for dinner party, unique salmon recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     

    Save

    Save

    More Fish & Shellfish

    • Pan-Seared Sea Bass with Lemon Pepper Sauce
    • Fish Puttanesca in 30 Minutes
    • Blackened Mexican Salmon with Lime
    • Salmon Burgers with Lemon and Dill (Made with Fresh Salmon)

    Reader Interactions

    Comments

    1. Natalie @ The Devil Wears Parsley

      August 03, 2012 at 5:35 pm

      Ohhh my goodness. You had me at salmon, then lemon-caper pesto, and LOVE that you describe the methods of catching the wild caught salmon!! LOVE LOVE LOVE!!

      Reply
      • valentina

        August 03, 2012 at 5:37 pm

        Thank you so much, Natalie! πŸ˜€

        Reply
    2. Marina@Picnic at Marina

      August 03, 2012 at 6:34 pm

      Mmmm, I can only imagine how good it tastes! King salmon is called king for a reason (not just because of the size). Love your stake, it's our favorite way to eat fish next to whole baked. Thanks for describing fishing methods: for our family it is important to know not only what's on out plate but how did it get there too.

      Reply
      • valentina

        August 03, 2012 at 6:45 pm

        Thanks so much, Marina! Love that you family cares about where what you eat comes from! πŸ™‚

        Reply
    3. Gerry @ Foodness Gracious

      August 04, 2012 at 5:27 am

      Salmon is an awesome fish, easy to cook and tasty to boot, yours looks fantastic!
      Thanks for sharing...

      Reply
      • valentina

        August 04, 2012 at 5:21 pm

        Thanks, Gerry! Thanks for visiting! πŸ™‚

        Reply
    4. Jessie

      August 04, 2012 at 3:48 pm

      Work of art, indeed. Salmon looks absolutely perfect!

      Reply
      • valentina

        August 04, 2012 at 5:21 pm

        Thanks so much, Jessie! πŸ™‚

        Reply
    5. Sandra

      August 05, 2012 at 4:32 pm

      Lovely dish and have a happy and fun birthday.

      Reply
    6. Chef Sybil

      August 05, 2012 at 6:25 pm

      Excellent! I just purchased Salmon yesterday and I have mexican squash. I love this idea. Thanks Valentina. Chef Sybil

      Reply
    7. Theresa

      August 06, 2012 at 3:17 am

      I made this tonight after finding your blog on Tastespotting. I can say without a doubt, that this was a HUGE success! We were practically licking our plates. I believe I'll have a look around and see what other things you have. πŸ™‚

      Reply
      • valentina

        August 06, 2012 at 5:41 am

        That's fantastic, Theresa! I'm thrilled you all loved it! And thanks for checking out my recipes! πŸ™‚

        Reply
    8. Colette @ JFF

      August 06, 2012 at 4:53 pm

      Really is beautiful. Looks tasty, too. Thanks for the recipe!

      Reply
    9. David Latt

      August 14, 2012 at 5:57 pm

      Valentina, so nice to meet you. The salmon recipe looks delicious. I agree with you. Roasted salmon looks so glamorous but really doesn't take much effort or time to make. It's a good party dish. Maybe I'll see you at the Sunday Farmers Market. See you soon.

      Reply
      • valentina

        August 14, 2012 at 10:23 pm

        Thanks for stopping by my site, David!

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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