Wegman's Black Pepper Salmon Recipe

A Tasty Glaze to a Healthy Dish

Adding some black pepper to your salmon with some vegetables makes for a delicious and healthy dinner. Wegmans Chef Nick Kampf is in the kitchen to show us how to make this recipe.  



1 container (4 oz) Food You Feel Good About Teriyaki Simmer Sauce (Seafood Dept)

2 Tbsp vegetarian oyster flavored sauce

1 tsp freshly ground pepper, plus additional to taste

4 (6 oz each) Wegmans Fresh Farm-Raised Salmon Portions, patted dry

2 tsp Wegmans Cracked Pepper Seasoning Shak'r

1 Tbsp Wegmans Pure Olive Oil

1 sweet red pepper, cored, seeded, thinly sliced (about 1 1/2 cups)

1 yellow pepper, cored, seeded, thinly sliced (about 1 1/2 cups)

1 white onion, peeled, thinly sliced (about 2 cups)

1/4 of a 5 oz pkg Wegmans Organic Baby Arugula

Juice of 1/2 lemon (about 1 1/2 Tbsp)



Preheat oven to 400 degrees. Add teriyaki sauce, oyster sauce, and 1 tsp freshly ground pepper to small bowl; whisk to combine. Set aside.


Top salmon evenly with cracked pepper blend. Heat oil in braising pan on MED-HIGH until oil faintly smokes.  Add salmon to pan, seasoned-side down. Reduce heat to MED; cook 2 min. Turn over; cook 1 min. Remove salmon; set aside. Reserve remaining oil in pan.


Add peppers and onions; cook, stirring, about 2 min until slightly softened. Turn off heat. Top peppers and onions with salmon, seasoned-side up. Spread sauce mixture evenly over top of each salmon portion.


Bake 6-8 min until internal temp of salmon reaches 130 degrees (check by inserting thermometer halfway into thickest part of salmon.). Let rest 2 min.


Add arugula and lemon juice to bowl; season with salt and pepper. Toss to combine. Arrange peppers, onions, and salmon on serving platter; top with arugula mixture.


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