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Hasselback Salmon With Chimichurri Vinaigrette

Hasselback Salmon With Chimichurri Vinaigrette 6.000

Photo by Justin Tsucalas for The Washington Post; food styling by Lisa Cherkasky

Dinner in Minutes Nov 29, 2022

Rather than buying individual salmon fillets, get a 2-pound slab of salmon, make thick slices into the fish and sprinkle with garlicky parmesan breadcrumbs, tucking some in the slits, before drizzling the whole thing with oil and lemon juice. Run it in the oven until the top is crisp and golden. Cookbook author Dini Klein serves it with a chimichurri-style vinaigrette, but you could serve it with your favorite sauce (see related recipe).

If you prefer, you could spread honey mustard on the salmon before adding the breadcrumbs. Klein also slips lightly oiled broccoli florets on another baking sheet and tucks that in the oven for the last 15 minutes of cooking time to create a full meal (see NOTE).

Active time: 20 mins; Total time: 35 mins

Make Ahead: The fish can be sliced and seasoned, tightly covered and refrigerated for up to overnight before baking.

Storage Notes: Refrigerate the fish for up to 2 days and the chimichurri vinaigrette for up to 3 days (the vinaigrette may lose its color).


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • For the salmon
  • One (2-pound) skin-on side of salmon, bones removed
  • 3/4 teaspoon fine salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon
  • 3/4 cup (2 1/2 ounces) finely grated parmesan cheese
  • 1/2 cup panko
  • 1 teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil (or more as needed) or cooking spray
  • For the vinaigrette
  • 1 cup fresh parsley or cilantro, leaves and tender stems
  • 1/2 cup white wine vinegar
  • 1/3 cup extra-virgin olive oil, plus more as needed
  • 2 cloves garlic, roughly chopped
  • 1/2 teaspoon dried oregano
  • Fine salt
  • Freshly ground pepper
  • Water, as needed (optional)

Related Recipes


Make the salmon: Position a rack in the middle of the oven and preheat it to 425 degrees.

Line a rimmed baking sheet with parchment paper and transfer the salmon to the sheet, skin side down. Using a sharp knife, make about 15 horizontal slits in the fish 1/2- to 3/4-inch apart, being careful not to cut through the skin. (The size of the pan and the number of slits will vary depending on the dimensions of your fillet.) Make one long, lengthwise slice down the center of the salmon, again being sure not to cut through the skin. Season the fish with 1/2 teaspoon of salt and the pepper.

Finely zest the lemon, reserving the citrus for serving. In a medium bowl, mix together the parmesan, panko, garlic powder, the remaining salt and the zest until well combined.

Sprinkle the panko mixture over the fish, tucking it into the cuts and grooves and lightly pressing it so it sticks to the salmon. Drizzle the fish lightly with oil or spray with cooking spray.

Transfer the fish to the oven and roast for 20 to 25 minutes, or until the fish is golden and crisp on top. The cooking time will vary depending on the thickness of the fish and preference for doneness. You can peek at the thickest slits to determine if the fish needs to cook longer. Slice the lemon into six wedges.

Make the chimichurri vinaigrette: While the fish is roasting, in the bowl of a food processor or in a blender, combine the parsley or cilantro, vinegar, olive oil, garlic and oregano, and pulse to desired chunkiness. If the sauce is too thick, add more oil or water, 2 teaspoons at a time. Taste and add salt and pepper, as needed. (Alternatively, you can finely chop the ingredients by hand and whisk together in a large bowl or roughly chop them and use an immersion blender to puree.)

Serve the fish family-style, with the sauce and lemon wedges on the side.

NOTE: To make roasted broccoli or cauliflower to go along with the fish, line a large, rimmed baking sheet with parchment paper or lightly grease it. Arrange 1 pound (about 5 cups) of broccoli or cauliflower florets on the pan, drizzle with about 1 tablespoon of olive oil and toss to coat. Spread the broccoli in a single layer and lightly season with salt and pepper. Transfer the vegetables to the oven about 15 minutes before the salmon is supposed to be done and roast until the vegetables have softened slightly and begun to crisp on top. Serve with lemon wedges and grated parmesan on the side, if desired.

Recipe Source

Adapted from “Prep and Rally” by Dini Klein (Harvest, 2022).

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving (3 slices salmon, 2 tablespoons chimichurri vinaigrette): 298

% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 5g 25%

Cholesterol: 40mg 13%

Sodium: 563mg 23%

Total Carbohydrates: 6g 2%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 16g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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