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+ servings
King salmon steak with sliced zucchini on top

California King Salmon

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.
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


  • 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!


Calorie count is only an estimate.
Keywords fish for dinner party, unique salmon recipes
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