Deviled Salmon with Zucchini & Tomato-Shallot Pan Sauce

Deviled Salmon

with Zucchini & Tomato-Shallot Pan Sauce

30 MIN
2 Servings
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From the Test Kitchen

In this easy take on deviled salmon, we’re roasting the fish under a coating of smoky spices, smooth dijon mustard, and airy panko breadcrumbs for piquant flavor and delightfully crispy texture. On the side, simply sautéed zucchini is elevated by a savory-sweet pan sauce of fresh tomatoes, shallot, butter, and worcestershire sauce.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Deviled Salmon with Zucchini & Tomato-Shallot Pan Sauce
Title
  • 2 Skin-On Salmon Fillets
  • 4 oz Grape Tomatoes
  • 1 Zucchini
  • 2 Tbsps Butter
  • 1 Tbsp Dijon Mustard
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 1 Shallot
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Coat & roast the fish:
1 Coat & roast the fish:

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the mustard and half the spice blend (you will have extra); season with salt and pepper. Stir to combine. Lightly oil a sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled sheet pan, skin side down. Evenly top with the mustard mixture, then the breadcrumbs (pressing gently to adhere). Roast 10 to 15 minutes, or until lightly browned and the fish is cooked through.* Remove from the oven.

*An instant read thermomter should register 145°F.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut the zucchini into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Halve the tomatoes. 

Cook the zucchini:
3 Cook the zucchini:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

Make the pan sauce & serve your dish:
4 Make the pan sauce & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and remaining butter; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat and stir in the worcestershire sauce. Taste, then season with salt and pepper if desired. Serve the roasted fish with the cooked zucchini. Top the zucchini with the pan sauce. Garnish with the parmesan. Enjoy!

Tips from Home Chefs

Deviled Salmon

Coat & roast the fish:
1 Coat & roast the fish:

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, heat half the butter on medium-high until melted (or melt in a medium bowl in the microwave). Transfer to a medium bowl. Add the mustard and half the spice blend (you will have extra); season with salt and pepper. Stir to combine. Lightly oil a sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled sheet pan, skin side down. Evenly top with the mustard mixture, then the breadcrumbs (pressing gently to adhere). Roast 10 to 15 minutes, or until lightly browned and the fish is cooked through.* Remove from the oven.

*An instant read thermomter should register 145°F.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut the zucchini into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Halve the tomatoes. 

Prepare the ingredients:
Cook the zucchini:
3 Cook the zucchini:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

4 Make the pan sauce & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes and remaining butter; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat and stir in the worcestershire sauce. Taste, then season with salt and pepper if desired. Serve the roasted fish with the cooked zucchini. Top the zucchini with the pan sauce. Garnish with the parmesan. Enjoy!

Make the pan sauce & serve your dish:
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