Dirty Martini Salmon

Roasting salmon is an easy, go-to recipe perfect for your weekly rotation. The salmon starts in a low oven, where gentle heat roasts the fillets evenly until they’re buttery and meltingly tender. This slow-roasting method is simple and highly forgiving, locking in moisture even if you overshoot your desired internal temperature. As they cook, the juices mingle with fresh lemon slices and a boozy olive-and-vermouth brine, creating a flavorful sauce that collects straight on the baking sheet. A spoonful of herby gremolata, packed with gin-soaked olives, adds a punch of bright, botanical flavor to finish. For dinner and drinks, serve with a couple of chilled dirty martinis. 

What are center-cut salmon pieces?

Center-cut salmon pieces are taken from the middle section of the salmon behind the head and shoulder area. They are thicker and moderately fatty compared to the leaner tail pieces, but not as fatty as portions taken from the salmon belly.

How is this salmon dish inspired by a dirty martini?

This dish channels the flavors of a dirty martini by marinating Castelvetrano olives in a blend of olive brine, gin, and vermouth. The mixture is spooned over the salmon and also stirred into the gremolata.

Notes from the Food & Wine Test Kitchen

While the salmon cooks, it releases a white protein called albumin. Although it might not look appealing, it’s completely safe to eat. The longer your olives marinate in the martini mixture, the stronger their flavor becomes. For a milder, less boozy taste, limit the marinating time to under two hours.

Make ahead

To keep the herbs bright green and as fresh as possible, this gremolata is best made and served the same day. However, it can be stored in an airtight container in the refrigerator for up to three days. Let the sauce come to room temperature before serving. 

This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.