Wild Salmon Toasts | CUESA

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Wild Salmon Toasts


Stephanie Rosenbaum Klassen

This recipe was demonstrated for CUESA’s Market to Table program on May 24, 2014.

For a lighter version, you can use slices of cucumber instead of toasts as a base for the salmon salad. Cut the cucumber at an angle so you have ovals rather than rounds. The slow-roasting method used here keeps the salmon deliciously moist while preserving the vibrant persimmon-orange color of true wild salmon.


Olive oil
½ pound wild salmon fillet
Sea salt and freshly ground black pepper
1 bunch radishes or 1 fennel bulb, finely chopped
1 cucumber, seeded and finely chopped
⅓ to ½ cup Greek yogurt or crème fraîche
Juice of 1 lemon
3 tablespoons finely chopped dill or fennel fronds, or a mixture
1 baguette, thinly sliced and lightly toasted


1.    Preheat the oven to 250°F. Place a baking dish or pie pan on the lowest rack of the oven. Fill the pan halfway with water.

2.    Brush a small rack lightly with olive oil and place on a baking sheet. Brush the salmon lightly with olive oil, sprinkle with salt and pepper, and place on the rack with the skin side down. Roast the salmon for 20 to 22 minutes or until it flakes easily when prodded with a knife. Remove from the oven and allow to cool.

3.    When the salmon has cooled, remove the skin and discard it. Break the salmon into flakes and mix with the radish or fennel, cucumber, yogurt or crème fraiche, lemon juice, and half the dill or fennel fronds. Taste for seasoning and adjust if desired.

4.    Divide the salmon mixture over the toasts. Sprinkle with the remaining dill or fennel.

Photo by Jennifer Kregear.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »