Jun 04 2026
Restaurants›BOTANIST›Black Pepper Crusted Salmon Recipe

Black Pepper Crusted Salmon Recipe

Inspired by BOTANIST
Time30m
Serves4

salmon roe, smoked buttermilk, kohlrabi, summer squash

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

For the Smoked Buttermilk

Vegetable Garnish

Garnish

Method

Preparing the Smoked Buttermilk

  1. 1

    Step 1

    In a bowl, mix buttermilk, smoked paprika, and liquid smoke until well combined. Set aside.

Preparing the Vegetables

  1. 2

    Step 2

    In a pan, heat a tablespoon of olive oil over medium heat. Add diced kohlrabi and sliced summer squash. Sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.

Cooking the Salmon

  1. 3

    Step 3

    Preheat your grill or oven to medium-high heat. Rub the salmon fillets with olive oil, salt, and black pepper.

  2. 4

    Step 4

    Place the salmon skin-side down on the grill or in a baking dish. Cook for about 6-8 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Plating

  1. 5

    Step 5

    To serve, place a portion of the sautéed vegetables on each plate, top with a salmon fillet, drizzle with smoked buttermilk, and garnish with salmon roe and fresh herbs.

More from BOTANIST