Appetizers Karista's Kitchen Salmon Seafood

Nori Wrapped Salmon

Nori wrapped salmon with fresh herbs, dijon and wasabi

Working as a chef translates into many things.  Personal clients, catering, recipe development, food photography, prep chef, sometimes dishwasher/kitchen cleaner and cheese specialist (yep did that too).  I’ve had (and still have) several unique positions being a chef and it’s been an absolute blast.  I have to say however, one of my most favorite positions has been that of culinary instructor.

Over the last several years I taught culinary classes at one of our local culinary schools in Seattle.  I had the pleasure of meeting and working with the loveliest and most talented Chefs, Assistants and Nutritionists, as well as some amazing students.  One of the Nutritionists, Jennifer Adler, makes this exquisite and healthy recipe for her students and recommends it for her clients.  The ingredient list alone made my mouth water and I knew this bit of deliciousness had to make a regular rotation on my menu – for my family as well as my clients.

Nori wrapped salmon with fresh herbs, Dijon, and wasabi

Not only does this wrapped salmon make a lovely meal, I also prepare it in small bite size portions. These little bites make a simple and enticing starter for a brunch or evening dinner party.  Not only are they packed with flavor and good nutrition, they look like little pieces of art resting on a platter.

So if you aim to please some taste buds but you want to keep things on the light side – or you want to impress your guests, this is a perfect savory recipe.  For even more taste-bud enchantment I like to pair my Nori Wrapped Salmon with pickled ginger, coconut rice and sautéed Asian greens.

Delicious Wishes and Loads of Love,


Nori Wrapped Salmon

Nori Wrapped Salmon


  • 1lb salmon fillet, cut into 2-4 pieces (have your fishmonger remove the skin if you like)
  • 1 tablespoon olive oil
  • 4 tablespoons finely chopped fresh herbs. I use thyme, basil, chive, oregano or mint, Italian parsley, garlic, salt and pepper
  • 3 tablespoons quality Dijon mustard
  • Pinch of wasabi
  • 4 sheets of Nori (usually found in the Asian food aisle in your local market)


  1. Preheat the oven to 350F.
  2. Mix together the oil, herbs, salt and pepper. Rub the salmon with this mixture.
  3. Mix together the mustard and wasabi. Spread this mixture onto a square of nori, large enough to wrap your fillet. Place the salmon piece on the edge of the nori and wrap. Like a little package. The nori will stick to itself and the fish.
  4. Place the wrapped fish in a slightly oiled baking dish or on a baking sheet. Fish should cook for about 10 minutes to every inch of thickness. However, with the nori wrap the cooking time could take a little longer. I like my salmon under cooked just a bit so I usually stick to the 10 minutes per inch rule.
  5. Remove the fish from the oven and serve with pickled ginger and coconut rice if desired. If you want to dress up the wrapped salmon, I like to tie it in a blade of chive and serve. Enjoy!


Recipe from Jennifer Adler, MS, CN

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  • Shut Up & Cook
    February 18, 2014 at 4:51 am

    As always…this looks beautiful and delicious.

    You are so good!

    • bennett
      February 18, 2014 at 8:47 am

      Oh thank you sweet friend! You’re too kind! I do love me some salmon however. 🙂

  • Alyssa (Everyday Maven)
    February 18, 2014 at 10:01 pm

    This looks and sounds amazing Karista! I have to pick up some Nori and make it pronto.

    • bennett
      February 19, 2014 at 4:08 pm

      Thanks Alyssa! I thought of you while I was photographing. It’s totally Paleo… I think. 🙂

  • Anne
    February 19, 2014 at 2:43 pm

    Karista, I love this! I think I have to make this very very soon 🙂

    • bennett
      February 19, 2014 at 4:07 pm

      Thank you Anne! It’s a nice change from my usual pan seared salmon. 🙂 And it’s easy for a weeknight.

  • Michael Housewright
    February 19, 2014 at 3:50 pm

    I really want to eat this right now. What gorgeous shots. Are you using a lightbox, or is that the light in your place? We must cool together one of these days

    • bennett
      February 19, 2014 at 4:07 pm

      🙂 Thanks Michael! I have a light box but I don’t ever use it. I much prefer natural light from a window. I have three different spots in my house that work well for food photography. It’s nicely diffused light and with my 50mm f1.8 lens it catches some good light. The really cloudy rainy days make food photography difficult to shoot and that’s probably when I should pull out the light box. Lol!

  • Alice // Hip Foodie Mom
    February 20, 2014 at 6:55 am

    Hi Karista!!! I love this. . can’t wait to make this! love the dijon mustard and wasabi combo! simply beautiful!

    • bennett
      February 20, 2014 at 11:04 am

      Thank you so much Alice! I too love that Dijon wasabi combo. The perfect spice combined with fresh herbs pairs beautifully with the salmon. Enjoy! And thanks for stopping by 🙂

  • Ralph Allen
    February 20, 2014 at 10:01 am


    Hi from the beach! I can’t wait to try the salmon. I miss our cooking sessions!

    • bennett
      February 20, 2014 at 11:04 am

      Hi Ralph! I miss our cooking sessions too! But I hear you’re cooking up a storm and the food is delicious. Love to everyone!!

  • Hannah
    March 6, 2014 at 8:42 am

    This is a stunning dish, Karista! Salmon and nori are lovely together. Your photos are so tempting! Wish I had this right now. 🙂

    • bennett
      March 6, 2014 at 10:03 am

      Well if I lived nearby I’d bring you a plate full! Thank you Hannah. Hugs to ya!

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