Slow Roasted Citrus Salmon
The bright citrus flavors in this recipe make it stand out. Easy enough for a weeknight, but beautiful enough for a special occasion. Cooking salmon low and slow is a great way to bring out the natural salmon flavors without the risk of overcooking it. The inside will be fully cooked, but remain almost translucent, and stay very moist.
Ingredients:
- 4 Copper River salmon portions (sockeye, coho or king)
- 1 navel orange, thinly sliced
- 2 satsuma oranges, thinly sliced
- 1 lemon, 1/2 thinly sliced, 1/2 juiced
- 4 Tbs olive oil
- 1 tsp white balsamic vinegar
- 2 garlic cloves
- salt/pepper
Directions
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Defrost salmon by placing entire package in cold water for 30-45 minutes.
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Cut the defrosted salmon from the packaging and pat dry with a paper towel. Salt liberally and set aside.
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Place rack in the center of the oven and preheat to 220F. Line a rimmed baking sheet with parchment paper.
- Thinly slice oranges and lemon and arrange in a single layer on a baking sheet lined with parchment paper.
- Place salmon on top of citrus slices.
- In small bowl, whisk olive oil drizzle - olive oil, balsamic vinegar, lemon and orange zest and juice, minced garlic and salt. Coat each piece of fish.
- Bake at 225 F for 40-45 minutes for thinner pieces (sockeye), 40-50 minutes for medium portions (coho), 55-60 minutes for extremely thick cuts (king).
This recipe is adapted from "Salt, Acid, Fat, Heat" an excellent cookbook written by Samin Nosrat, who claims that slow-roasted salmon is her favorite way to cook salmon because the gentle heat makes it almost impossible to overcook the fish.
