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–+ servings
Portuguese Peri Peri Infused Olive Oil Blend 250ml bottle
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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion Cuisine, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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