Soy marinated salmon with courgettes and hazelnuts

Soy marinated salmon with courgettes and hazelnuts

Today I want to share with you a dish full of taste and flavor, the SOY MARINATED SALMON WITH COURGETTES AND HAZELNUTS. A quick and easy dish is a tasty and healthy way to enjoy a seafood dinner. The result of this recipe is a soft and very tasty salmon. I accompanied it with zucchini and hazelnuts, but if you prefer something else, I also recommend rice
below the recipe

Soy marinated salmon with courgettes and hazelnuts

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  • DifficultyVery easy
  • CostCheap
  • Preparation time8 Hours
  • Cooking time5 Minutes
  • Serving2
  • Cooking methodStove
  • CuisineItalian
569,36 Kcal
calories per serving
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  • Power 569,36 (Kcal)
  • Carbohydrates 11,32 (g) of which sugars 3,32 (g)
  • Proteins 44,70 (g)
  • Fat 40,67 (g) of which saturated 8,07 (g)of which unsaturated 31,45 (g)
  • Fibers 4,02 (g)
  • Sodium 423,07 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.


  • 400 gsalmon
  • 300 gcourgettes (zucchini squash)
  • 1/2 cupsoy sauce
  • 1 tablespoonextra-virgin olive oil
  • 3 tablespoonswhite wine
  • 2 tablespoonslemon juice
  • 1 pinchpepper
  • 1 pinchsalt
  • 1 clovegarlic (minced)
  • 50 gtoasted hazelnuts


  • Cooking Pan
  • Bowl


  1. In a small bowl, whisk together the lemon juice, soy sauce, garlic, extra virgin olive oil, until combined.

  2. Cut the salmon fillet into portions and lay them in one layer inside a freezer bag.

  3. Pour the marinade into the bag and seal, keeping most of the air out. Massage everything

  4. Put the bag in the fridge with all the pieces still flat and in one layer for 3 hours.

  5. Prepare the zucchini. Grate the courgettes and fry them in a pan with extra virgin olive oil and salt.

  6. After three hours, remove the salmon from the marinade. Drain the marinade well and sear the salmon pieces in the pan until we see the crust above and below.

  7. Serve the salmon on the courgettes and toast the chopped hazelnuts and pour over.

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