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Seared Salmon with Deviled Egg Relish and Roasted Root Vegetables

Jason Goldstein

Jason Goldstein

November 3, 2025
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45 min

Total

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2

Servings

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salmon

Protein

This Seared Salmon with Deviled Egg Relish is comfort with a playful twist! Golden, perfectly crisp salmon meets a creamy, tangy deviled-egg topping for a fun, nostalgic pop of flavor, all served alongside caramelized roasted root veggies. Cozy, bright, and delightfully elegant, it’s the weeknight dinner that feels special every time!

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All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
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Equipments

  • Knife

  • Cutting board

  • mixing bowls

  • Sheet pan & parchment paper 

  • Small saucepan 

  • Nonstick or cast-iron skillet 

  • Tongs or spatula 

  • Measuring cups  

  • Spoons 

Ingredients

  • 2 ButcherBox Salmon Fillets 

    (6 oz each, skin-on)

  • 1 tbsp ButcherBox Sweet & Smoky BBQ Rub Seasoning

  • 2 medium carrots

  • 1 medium parsnip

  • 1 small golden beet

  • 2 tbsp olive oil

  • Salt & pepper

    to taste

For Deviled Egg Relish:

  • 2 large eggs

  • 2 tbsp mayonnaise

  • 1 tsp Dijon mustard

  • 1 tsp apple cider vinegar

  • 1 tbsp dill pickle relish

  • 1/2 tsp smoked paprika

  • Salt & pepper

    to taste 

  • Fresh chives

    minced (for garnish) 

Step By Step

Instructions

Preparation:

1
Peel 2 carrots, 1 parsnip, and 1 beet. Cut each into ½-inch chunks. 
2
In a mixing bowl, toss with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. 
3
Place 2 eggs in a small saucepan, cover with cold water, bring to a boil, then simmer 9 minutes. Transfer to ice water, peel, and finely chop. 
4
In a small bowl, combine chopped eggs with 2 Tbsp mayo, 1 tsp Dijon, 1 tsp vinegar, 1 Tbsp relish, ½ tsp paprika, and season to taste. Stir until creamy. 
5
Pat dry 2 salmon fillets, then rub with 1 Tbsp Sweet & Smoky BBQ Rub Seasoning. 

How to Cook:

1
Preheat oven to 425°F (220°C). Spread seasoned carrots, parsnip, and beet on a parchment-lined sheet pan. Roast 20–25 minutes, flipping halfway, until golden and tender. 
2
Heat a skillet over medium-high with a drizzle of olive oil. Place salmon skin-side down. Cook 4 minutes, then flip and cook another 2–3 minutes, until just opaque in the center. 
3
Divide roasted vegetables between plates. Place salmon on top. Spoon Deviled Egg Relish generously over salmon. Garnish with minced chives. 

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