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 California King Salmon Recipe?
- California King salmon
- Lemon Caper Pesto
- zucchini
- 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
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.
- 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!
Natalie @ The Devil Wears Parsley says
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!!
valentina says
Thank you so much, Natalie! 😀
Marina@Picnic at Marina says
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.
valentina says
Thanks so much, Marina! Love that you family cares about where what you eat comes from! 🙂
Gerry @ Foodness Gracious says
Salmon is an awesome fish, easy to cook and tasty to boot, yours looks fantastic!
Thanks for sharing…
valentina says
Thanks, Gerry! Thanks for visiting! 🙂
Jessie says
Work of art, indeed. Salmon looks absolutely perfect!
valentina says
Thanks so much, Jessie! 🙂
Sandra says
Lovely dish and have a happy and fun birthday.
Chef Sybil says
Excellent! I just purchased Salmon yesterday and I have mexican squash. I love this idea. Thanks Valentina. Chef Sybil
Theresa says
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. 🙂
valentina says
That’s fantastic, Theresa! I’m thrilled you all loved it! And thanks for checking out my recipes! 🙂
Colette @ JFF says
Really is beautiful. Looks tasty, too. Thanks for the recipe!
David Latt says
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.
valentina says
Thanks for stopping by my site, David!