Salmon in Parsley Sauce Recipe (2024)

Very good... years ago I had a chef tell me to add the garlic and the salt, to the acid (vinegar...citrus juice) and let it sit on the counter for an hour or more... it slightly cooks the garlic, making it, I believe more mellow, I still do that with salad dressings to take away the raw garlic flavor, I added the garlic to the lemon juice, and let it sit while prepping the rest, then added to the parsley mixture, worked beautifully..

As an alternative the garlic could be fried in the oil and cooled before mixing the parsley sauce. This ensures mellow garlic flavoring the sauce.

I found the sauce a little bitter so I toasted some pine nuts and mixed those into the parsley sauce. Pine nuts make everything better!

This recipe really depends on using high quality fish. If your fish comes from the supermarket, if it's been frozen a few times, thawed, then cooked, you're going to be glad the parsley sauce adds a bright green note. The fish will disappear.
Use good, fresh salmon and the results are great. Oh, and double the lemon!

I left out the garlic; the scallions were sharp enough on their own. I also let the sauce (including the lemon juice, salt, and pepper) rest for a few minutes before cooking the fish. It was delicate and wonderful, and there is lots of sauce left for other adventures. I'll go bold with the garlic sometime again, but this was a great first foray.

This was delicious. First, I felt that 1/3 cup of olive oil was too much. I reduced it by half and let the oil with the parsley and capers, lemon, etc. sit a bit before adding it onto the salmon. I did not grill or broil the salmon, I baked it. I used fresh Wild Alaskan Salmon.

400 degrees for 15-20m

Unless you dislike cilantro.

I think that anything that is good with parsley is better with cilantro. Simple substitution of cilantro for parsley in this recipe and the topping was excellent.

I wild salmon, which can tend to be dry so if I do it again I will reduce the cooking time or bake rather than broil. Sauce was very good but as someone else said, double the lemon juice and most of the other ingredients if you want to make a nice ribbon of sauce on the salmon.

Oh mercy, this was both delicious and easy. Is there any felicity in the world better than a beautiful piece of salmon with a lovely fresh sauce? I think not.

Pound sauce in a mortar and pestle, finish with charred lemon.

Saute garlic

This recipe is great. Grated a teaspoon of turmeric for an extra dimension of flavor. Highly recommend.

I agree with Stephanie...unless you dispise the taste and smell of cilantro!

This was a hit with all ages in our household—13 to 83! I used a shallot instead of scallions and doubled the recipe to have plenty of sauce. It was so delicious and fresh tasting. Perfect for an early fall night of grilling on the deck. Will definitely go into the rotation!

I don’t know why this so delicious, but it is. Who knew? Baked at 400 for 20 min after drizzling with olive oil plus salt and pepper, and that was that. Left the sauce to sit for a good few hours. Sublime.

Great sauce for salmon! Yes, soak the garlic in lemon juice first, made it milder.

This sauce is incredible. Double it! I served with a side of roasted potatoes and a green salad.

This recipe is simple and perfect as written. Used fresh wild sockeye salmon. Served with rice and sautéd Swiss chard. Divine.

Very nice. Tasted like restaurant quality sauce. I did the trick others recommended of soaking the garlic in the lemon in advance before combining.

Delicious. Made with minced shallot bc that’s what was on hand; added extra lemon juice and rough chopped the capers. Delicious on pan-fried Ikea frozen salmon and sautéed green beans.

Easy and very good! Used regular parsley and a shallot vs flat leaf and scallions - used what I had. Did it on the stove in cast iron skillet. Used olive oil cooking spray on flesh side and put it in pan flesh side down 4-5 min. Also used quartered cherry tomatoes in skillet. Flipped it cooked another 3-4 min. Added sautéed tomatoes to parsley/caper mixture - was wonderful on the fish!

This is super easy and adds a punch of flavor to simple grilled salmon. Served it with roasted potatoes, grilled tomatoes, and homemade tzatziki.

Alison served w/French lentils. Said it’s a repeat :)

Made with halibut and doubled the ingredients in sauce. It was delicious!

Make sauce like chimichiriCook salmon for 8- 10 minutes

I agree with others that we found this to be too bitter. Besides pine nuts, which I typically don’t have, does anyone else have an idea to soften the bitterness?

Made this for Christmas dinner! It was delicious and a big hit! Easy to make.

I combined all of the sauce ingredients, let them sit while the fish cooked and then zapped them in the microwave for 30 seconds. Makes the flavors meld. Yum.