Salmon charred with hay and red pepper salsa

Salmon charred with hay and red pepper salsa

Salmon charred with hay? Discover the traditional recipe for fish with a red pepper salsa. Aromatic and flavorful. You must try it!


  • Sugar – 400 g
  • Red bell peppers – 2 pcs.
  • Garlic clove – 1 pc.
  • Salmon fillet, skinless – 1.2 kg
  • Coriander seeds – 1 tbsp
  • Lime – 1 pc.
  • Honey – 0.5 tsp
  • Olive oil – 100 ml
  • Pine nuts – 50 g
  • Arugula – 40 g
  • Salt – 600 g
  • Fresh mint – 2 g


After this time, remove the salmon from the marinade and wash it under running water. Pat dry with paper towels. Place the salmon in a fireproof dish. Cover it with hay and set it on fire. Wait until all the hay is burnt, then gently rub the remaining ash into the salmon. Then, slice the salmon into thin slices.

Roast the peppers over the fire or in an oven preheated to 220°C for about 15 minutes, until the skin is charred. Wrap the roasted peppers in plastic wrap and leave for about 10 minutes. Then, peel off the skin.

Dice the deseeded peppers. Toast the pine nuts in a dry pan or in the oven until golden brown. Combine the chopped peppers with the pine nuts, chopped arugula, finely chopped garlic. Add olive oil. Season with salt, pepper, honey, lime juice, and chopped mint.

Serve the salmon with the red pepper salsa.

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