Tasmanian Pepperberry Glazed Salmon with Roasted Macadamia Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh salmon fillets glazed with a spicy-sweet Tasmanian pepperberry sauce, paired with a crunchy roasted macadamia and mixed greens salad. This australian-inspired seafood (gluten free) ready in about 25 minutes pairs 6 oz each salmon fillets, Tasmanian pepperberry powder, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1 tsp Tasmanian pepperberry powder, 2 tbsp honey, 1 tbsp soy sauce, and 1 tbsp olive oil until combined to create the glaze.
  2. Step 2: Preheat oven to 400°F. Place 4 salmon fillets skin-side down on a lined baking sheet. Brush each fillet generously with the pepperberry glaze.
  3. Step 3: Roast the salmon in the oven for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
  4. Step 4: While the salmon roasts, toss 4 cups mixed salad greens with 1/3 cup chopped roasted macadamia nuts, 1/2 cup thinly sliced cucumber, and 1/2 cup halved cherry tomatoes.
  5. Step 5: Drizzle the salad with 1 tbsp fresh lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; toss gently to combine.
  6. Step 6: Serve each salmon fillet atop a bed of the macadamia salad, spooning any remaining glaze from the baking sheet over the top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Tasmanian Pepperberry Glazed Salmon with Roasted Macadamia Salad take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tasmanian Pepperberry Glazed Salmon with Roasted Macadamia Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each salmon fillets from drying out.

Can I substitute ingredients in Tasmanian Pepperberry Glazed Salmon with Roasted Macadamia Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tasmanian Pepperberry Glazed Salmon with Roasted Macadamia Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tasmanian Pepperberry Glazed Salmon with Roasted Macadamia Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes