Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.
Ingredients
Preparation
Step 1
Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.
Step 2
Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
Step 3
Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.
Step 4
Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
Step 5
Do ahead: Relish can be made 6 hours ahead. Cover and chill.
Recipe notes
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