Peri Peri Salmon with Portuguese Peri Peri Infused Olive Oil Blend

Tender salmon, smoky paprika, fresh lemon, and crisp parsley build a lively plate with just enough heat to keep every bite interesting. The Portuguese Peri Peri Infused Olive Oil Blend layers garlic, African Bird’s Eye chile, citrus, and smoky spice into the glaze so the fish picks up a bright, fiery finish. It’s an easy dinner for a busy night, but it still feels special enough for entertaining or a laid-back weekend meal.

Garden Infuzions

Peri Peri Salmon with Portuguese Peri Peri Infused Olive Oil Blend

Flaky salmon, bright lemon, and a fiery garlic-chile glaze come together for a bold, weeknight-friendly dinner with plenty of grilled-or-roasted energy.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Fusion Cuisine, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds salmon fillets
• 2 tablespoons Portuguese Peri Peri Infused Olive Oil Blend
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving

Equipment

• 1 baking sheet Lined with parchment or lightly oiled
• 1 Small bowl For mixing the glaze
• 1 whisk For blending the glaze
• 1 Pastry brush For coating the salmon
• 1 Microplane or zester For the lemon zest

Method

 

Instructions

1. 1. Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly oil a baking dish.
2. 2. Pat the salmon fillets dry and place them on the prepared pan, skin-side down if using skin-on fillets.
3. 3. In a small bowl, whisk together the Portuguese Peri Peri Infused Olive Oil Blend, lemon juice, lemon zest, garlic, smoked paprika, salt, and black pepper.
4. 4. Brush the glaze evenly over the salmon, making sure the tops are well coated.
5. 5. Bake for 12 to 15 minutes, or until the salmon flakes easily and looks opaque at the center.
6. 6. Switch the oven to broil for the last 1 to 2 minutes if you want a lightly browned top, watching closely so the glaze does not darken too much.
7. 7. Finish with chopped parsley and serve hot with lemon wedges.

Notes

For best texture, avoid overcooking the salmon; it should flake cleanly but still look moist in the center. The glaze can also be used on shrimp or firm white fish with the same method.

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Recipe Tips

Pat the salmon dry before seasoning so it browns nicely, and brush on the glaze near the end of cooking to keep the garlic and citrus notes fresh and lively. If your fillets are thick, give them a minute or two more in the oven and check for gentle flaking with a fork.

Serving Suggestions

Serve this salmon with rice pilaf, roasted potatoes, grilled asparagus, or a crisp green salad. A squeeze of lemon right before serving brightens the whole plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy the salmon cold over a salad or grain bowl.

Variations

Try this glaze on shrimp, cod, or chicken thighs. For a milder finish, use a lighter hand with the glaze and add more lemon zest for brightness.

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