This baked salmon can be served hot out of the oven, slightly warm or chilled with its spicy sauce on the side. The seasoned, walnut and breadcrumb topping and the sauce can be made ahead and everything put in the oven well before your guests arrive. If your piece of salmon is thinner at one end, tuck it under to create uniform thickness.

Slow-Baked Wasabi-Salmon with Hot Sauce

Category

Category name

Serves

8 to 10

Ingredients

  • 1 ½ pounds salmon, one piece, about 1-inch thick
  • 1 tablespoon prepared wasabi
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon peanut oil

Seasoned Bread Crumbs

  • 1 ½ tablespoons flat-leaf parsley
  • 2 tablespoons walnuts or other nuts
  • 1 to 2 slices white bread, cut into cubes
  • 2 teaspoons peanut oil

Hot Sauce

  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon sriracha or other hot sauce
  • 3 tablespoons ketchup
  • 2 to 3 tablespoons chopped chives
  • 2 tablespoons finely chopped shallot

Method

  1. Preheat the oven to 200°F.
  2. Lay the salmon on an ovenproof platter. Rub the wasabi on both sides. Sprinkle the salt on each side and then rub with the peanut oil.
  3. In a small food processor or spice grinder, combine the parsley and walnuts until coarsely chopped. Add the bread and process until combined and finely chopped. Add the oil and pulse to incorporate. Spread over the top and sides of the salmon. Bake until desired doneness, depending on the thickness, 35 to 45 minutes for slightly rare in the center or up to 1 hour for more well done.
  4. To make the sauce, in a medium bowl combine the mayonnaise, sour cream, sriracha, ketchup and chives and mix well.
  5. Serve the salmon with the sauce on the side.