Salmon with Preserved Lemon Vinaigrette

Salmon with vinaigrette

After a long creamy, cheesy, stewy Winter hiatus, Salmon Saturday is back.

If you’re like me, I can feel myself moving away from Winter comfort foods and shifting towards lighter fresher meals. Even with a brand new layer of  a snow on the ground this morning.

Colorado spring snow

A quick moving storm rolled through town last night leaving us with a heavy white blanket of fresh snow. But even this snow has a Spring feel to it. The dry powdery Ivory Snow Flakes we see from the frigid temperatures of Winter has now arrived as a much heavier product. Our grassy areas are soaking up the moisture and the sidewalks, streets and gutters are running full with slush and water. This was taken out our bedroom window early this morning. The sun will soon rise, this snow will melt by midday and my little crocus bulbs will have pushed stems closer to the surface of the ground to produce the first blooms of spring. Cue the Robins please.

From the latest issue of Food and Wine Magazine comes this Moroccan inspired recipe. Pan seared salmon (they featured Idaho trout), simply seasoned with salt and pepper, gets a lively boost of flavor from the Preserved Lemon Vinaigrette. A quick and easy meal with a very elegant feel and fresh flavors.

4.5 from 4 reviews
Salmon with Preserved Lemon Vinaigrette
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Morrocan
Serves: 4
  • 3 T. cider vinegar
  • 2 T. fresh lemon juice
  • 2 T. minced preserved lemon peel
  • 1 T. minced shallot
  • 1½ t. fish sauce
  • 1 t. sugar
  • ½ C. grape seed oil
  • 1 T. fresh chopped parsley
  • Salt and pepper
  • 4 salmon filets
  • butter lettuce
  1. In a bowl whisk the vinegar, lemon juice, preserved lemon, shallot, fish sauce and sugar. Whisk in ¼ cup of the oil. Stir in the chopped parsley and season with salt and pepper.
  2. Season the salmon with salt and pepper. In a large skillet heat 2 tablespoons of the oil until shimmering. Add the salmon skin side down and sprees with a spatula to flatten. Cook until the skin is crisp. Flip the fillets and cook until the fish is cooked and flaky.
  3. Set the salmon on plates on a few leaves of the lettuce. Drizzle on the vinaigrette. Serve and pass the remaining vinaigrette at the table.

Salmon with Preserved Lemon Vinaigrette…It’s what’s for Dinner. 


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  1. says

    I bet that is eye wincing tart, in a good way like capers. I love that first photo too, great styling.

    We’ve had double the annual snow this year and the single worst snow in 18 years here this year. Even still it’s laughable compared to what you guys get, I can’t imagine. Stay warm and toasty!
    Chris recently posted…Bayou Shrimp SlidersMy Profile

    • says

      Chris, it’s so good to see the return of that green egg with that cute smile in my comments box. Hope your project went perfectly. There is a little sugar in the dressing, so it’s not eye-wincing … not that there’s anything wrong with that. :)

  2. says

    Salmon is my all-time fave fish (well, I do like swordfish and redfish), but the health bennies of salmon make it my go-to fish! Any time that I can learn new ways to prepare it make me happy-happy! Will you be posting salmon recipes every Saturday now? The photo of the snow is so pretty, but I totally understand how you and most of the country is ready for spring! Thanks for the delicious recipe!!!! (Pinning and saving on ZipList).
    Roz recently posted…Fontina Polenta with Sauteed Porcini Mushrooms #SundaySupperMy Profile

  3. says

    I love that you are so positive about Spring being on it’s way!! So many people that have been hit with snow lately are still in the mind set that it will never come :) And what a great way to welcome it in… Salmon with lemon says spring to me in so many ways!!
    Jenn recently posted…A Time of Change….My Profile

    • says

      It was so nice the last couple of days. The dogs sure enjoyed their walks. At least the snow is helping our grass to turn green. With each melt Spring seems closer.

  4. says

    Oooooh, I have two jars of preserved lemons in the fridge that I have been trying to use up (there was a sale on Meyer lemons and I got a little carried away). Will for sure give this a try. Thanks!
    Dave recently posted…Polar RibsMy Profile

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