Recipe Detail

Prosciutto Wrapped Baked Salmon with Pear Salsa

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Number of Servings:


  1. 4 - salmon fillets
  2. 4 pieces - to 8 pieces (1 or 2 for each fillet) thin cut prosciutto
  3. - equal parts butter and olive oil for frying pan
  4. - salt and pepper
  5. 3 - pears cubed
  6. - equal parts butter and olive oil for frying pan
  7. - a glug of maple syrup


Buy boneless, skinless salmon filets (as big/small as you and your guests would like. Try and ensure they are somewhat uniform in size. For the skinny belly pieces/or small tail pieces, tuck them under to double the thickness).

For each salmon filet, have 1 or 2 pieces of thin cut prosciutto on hand

Preheat oven to 400 degrees F.

Pat the salmon dry. Salt and pepper it (although I tend to just use pepper--I find it salty enough). You can add other spices here if you like as well. Wrap a slice of prosciutto around each salmon filet.

Bring a fry pan with 1/2 butter and 1/2 olive oil to fairly hot. Add the salmon and cook for about 1 minute; flip it and cook 2nd side for one minute and then into the oven. Pop the frying pan into the oven for ~10 minutes is the "guideline" for cooking (depends on the oven, the filet thickness, etc, etc) NOTE: Make sure all parts of your frying pan can stand 400 degree heat; if not; transfer the filets to a baking sheet and continue with the cooking.

Add cubed pears to a frypan heated to med-hi with 1/2 butter and 1/2 olive oil. Let the pears sit for 5 minutes (or more) so that they caramelize before stirring or tossing. Once they've had 10 minutes cooking, add a glug of maple syrup and let it reduce down a bit.

Plate the filets with the pretty side up. Tumble chutney over salmon and serve (with rice, with salad, with cooked veg; with couscous – really whatever you like and have on hand).

MEMORY LANE: This was a date-night cooking class with a chef from an Ottawa fish restaurant. I love it and make it often as it is easy. It is a forgiving recipe and you can make all or parts of it in advance.


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