Quick Dinner Idea: Green Peppercorn Salmon

(Fish night + Star Centerpiece + Leftover Salad)

Green Peppercorn Salmon

Friday fish night. Zero stress. Big payoff.
My dinner last night used this gorgeous salmon preparation and I griddled up some brussels sprouts, avocado, and drizzled a little sunflower tahini on top.

This is one of my favorite ways to eat salmon, outside of sushi.

The real bonus is day two. Leftovers turn into a clean, punchy salmon salad with capers, lemon, dill, and my sunflower tahini standing in for mayo.

A good Dijon matters here. I reach for Maille smooth Dijon. It has the right balance of tang, salt, and richness for marinades, honey mustard, and sandwiches.

Green peppercorns are not a pantry staple for most people, but they should be. They are softer, brighter, and less aggressive than black pepper. They give you heat without hijacking the dish.

This is fast cooking. High heat. Simple brush-on glaze. Mid-rare salmon that stays juicy.

Do a whole side for a dinner centerpiece or Friday fish night.
Make extra and turn the rest into salmon salad for bagels or sourdough toast.

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Green Peppercorn Salmon

Tools

• Sheet pan with parchment

• Oven or air fryer

• Pastry brush, optional

Ingredients

• 1 lb salmon, skin on

• 1/4 cup Dijon mustard

• 2 Tbsp olive oil

• 1 Tbsp sea salt

• 1/4 cup green peppercorns, ground

Method

1. Preheat oven or air fryer to 450°F.

2. Season salmon evenly with sea salt.

3. Mix Dijon and olive oil. Brush generously over the flesh.

4. Place salmon skin side down on a parchment-lined sheet pan.

5. Roast 10 to 12 minutes until golden and the internal temp hits 115°F for medium-rare.

6. For fully cooked, pull at 120 to 125°F max. Carryover heat finishes the job.

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Salmon Salad

This is what you make with leftovers.
You can use mayo, but my sunflower tahini keeps it lighter, dairy-free, and cleaner on the finish.

Tools

• Medium bowl

• Gloves or a sturdy spoon

Ingredients

• 8 oz cooked green peppercorn salmon

• 100 g mayo or sunflower tahini

• Capers, chopped or whole

• 1-2 Tbsp Fresh dill, chopped

• 1-2 ea Lemon zest

• 1 ea Lemon juice

• Sea salt, to taste

Method

1. Break salmon into small shards.

2. Add remaining ingredients.

3. Mix gently until evenly combined.

4. Adjust lemon and salt to taste.

Use it on toast, bagels, or as a dip with crackers.
Keeps refrigerated for 2 to 3 days.

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Sunflower Tahini

A mayo replacement you will actually keep using.

Why it works. Creamy, rich, neutral. It binds salads, spreads clean, and does not overpower. I use this everywhere. Tuna salad, ranch-style dressings, veggie dips, grilled shrimp.

Ingredients

• 1 cup sunflower seeds, boiled twice and drained

• 3 Tbsp tahini

• 3 Tbsp olive oil

• 3 Tbsp lemon juice

• 1 tsp fine sea salt

• 1/8 tsp xanthan gum

• 2 Tbsp hot water, about 190°F

Method

1. Bring 4 cups water to a boil. Pour over sunflower seeds and cover until room temp, about 1 hour.

2. Drain and repeat once more.

3. Rinse under hot water until clear.

4. Blend sunflower seeds, tahini, olive oil, lemon juice, and salt for 30 seconds.

5. Scrape sides. Blend again.

6. Add hot water a teaspoon at a time until silky.

Taste and adjust lemon and salt.

Optional. Add one or two garlic cloves for extra punch.

Refrigerate up to 10 to 14 days.

Use it for

Grain bowls. Roasted vegetables. Creamy dressings. Sandwich spreads. Dips.

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