Salmon with Scotch Bonnet-Herb Sauce Toasts Recipe

Salmon with Scotch Bonnet-Herb Sauce Toasts Recipe

How To Make Salmon with Scotch Bonnet-Herb Sauce Toasts

Sink your teeth into these satisfyingly juicy salmon toasts that are served together with a flavorful bonnet-herb sauce and a buttery onion toast.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • ½cupextra-virgin olive oil,plus an additional 2 tbsp
  • 1tbspdijon mustard
  • 6salmon fillets,(6 to 7 oz) center cut, with skin
  • ¾cupRiesling
  • 3tbspmayonnaise
  • ¼cupchives,minced
  • ¼cupbasil,chopped
  • 3tbspcilantro leaves,chopped
  • 1small Scotch bonnet chili
  • salt and freshly ground pepper
  • 2tbspbutter,(1 oz) unsalted
  • 1large onion
  • 12slicessourdough baguette,(¾-inch)


  1. In a large glass baking dish, blend 2 tablespoons of olive oil with mustard.

  2. Add the salmon fillets, turn to coat, and refrigerate.

  3. Preheat the oven to 500 degrees F.

  4. In a small saucepan, boil the Riesling over moderately high heat for about 7 minutes until reduced to ¼ cup.

  5. Remove from the heat and let cool.

  6. In a medium bowl, whisk the mayonnaise with 6 tablespoons of olive oil.

  7. Whisk in the wine reduction, chives, basil, cilantro, and Scotch bonnet.

  8. Season with salt and pepper.

  9. Melt the butter in a medium skillet.

  10. Add the onion and cook over moderate heat for about 8 minutes until softened and starting to brown.

  11. Place the baguette toasts on a baking sheet and top with the onion.

  12. Bake in the upper third of the oven for 1 minute.

  13. Meanwhile, in each of the 2 medium skillets, heat 1 tablespoon of olive oil until shimmering.

  14. Season the salmon with salt and pepper and add 3 fillets to each skillet, skin side down.

  15. Cook over high heat for about 4 minutes until the skin is browned and crisp.

  16. Turn the fillets and cook over moderately high heat for about 5 minutes until the color is an even pink throughout.

  17. Spoon the chili-herb sauce onto plates.

  18. Top with the salmon fillets and serve with the onion toasts.

Recipe Notes

  • Make-Ahead Instructions: The salmon can be marinated in the refrigerator overnight.
  • Wine Recommendation: The elegant fruit in a Riesling can highlight the equally refined hint of fruit in the Scotch bonnet sauce here. But the sauce isn’t just fruity, it’s spicy. A bottling from the Rheingau area of Germany, like the 2003 Schloss Vollrads Kabinett, offers a bit of sweetness to cool the heat.


  • Calories: 1161.34kcal
  • Fat: 81.21g
  • Saturated Fat: 17.97g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 30.60g
  • Polyunsaturated Fat: 20.98g
  • Carbohydrates: 15.13g
  • Fiber: 1.46g
  • Sugar: 2.09g
  • Protein: 83.73g
  • Cholesterol: 230.79mg
  • Sodium: 1183.51mg
  • Calcium: 65.98mg
  • Potassium: 1536.83mg
  • Iron: 2.56mg
  • Vitamin A: 41.96µg
  • Vitamin C: 19.12mg
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