Cl Baked Citrus Herb Salmon Recipes

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SLOW-ROASTED CITRUS SALMON WITH HERB SALAD



Slow-Roasted Citrus Salmon With Herb Salad image

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Provided by Alison Roman

Categories     weekday, weeknight, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 1/2 cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving

Steps:

  • Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
  • Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
  • Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams

SALT-BAKED SALMON WITH CITRUS AND HERBS



Salt-Baked Salmon with Citrus and Herbs image

Provided by Alison Roman

Categories     Christmas     Dinner     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 8 Servings

Number Of Ingredients 24

Salmon:
1 5-6 pound head-and tail-on salmon or arctic char, cleaned
10 cups kosher salt (from about one 48-ounce box), plus more
1 grapefruit, thinly sliced
2 lemons, thinly sliced
1/2 bunch dill
1/2 bunch tarragon
Beurre Blanc and assembly:
1 small shallot, finely chopped
1/2 cup dry white wine
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons crème fraîche
1 teaspoon finely grated grapefruit zest
1 teaspoon fresh grapefruit juice
1 teaspoon finely grated lemon zest
3 teaspoons fresh lemon juice, divided
Kosher salt
1 cup fresh parsley leaves with tender stems
1/3 cup fresh dill leaves
1/3 cup fresh tarragon leaves
2 tablespoons chopped capers
2 teaspoons caraway seeds
Sourcing info:
Salmon will be closer to 5 pounds; arctic char closer to 6 pounds. Not all shops will have whole fish this large on hand; call ahead so they can order it.

Steps:

  • Salmon:
  • Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
  • Mix 10 cups salt and 1 1/2 cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
  • Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
  • Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40-50 minutes.
  • Beurre Blanc and assembly:
  • While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8-10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
  • Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
  • Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.
  • Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.

CITRUS BAKED SALMON



Citrus Baked Salmon image

Provided by Danny Boome

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 slices fresh lemon
4 slices fresh orange
4 (6 to 8-ounce) skinless salmon fillets
Sea salt and freshly ground black pepper
2 tablespoons freshly chopped dill
2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
2/3 cup white wine

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.

BAKED CITRUS SALMON



Baked Citrus Salmon image

Make and share this Baked Citrus Salmon recipe from Food.com.

Provided by Nikki SFL

Categories     Healthy

Time 53m

Yield 4 serving(s)

Number Of Ingredients 8

1 blood orange, sliced thinly
1 orange, sliced thinly
1 1/2 lbs salmon fillets
1/2 lemon, juice and zest of
1/2 teaspoon honey
3 teaspoons starfruit jam
1/2 teaspoon nutmeg
salt and pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange orange slices in a single layer in the bottom of a medium baking dish (reserving 2 slices of blood orange and two slices of naval orange). Place salmon on oranges, drizzle with honey. Spread starfruit jam over salmon and sprinkle with nutmeg, salt, pepper, and lemon zest. squeeze lemon juice over the salmon and cover with reserved orange slices.
  • Cover baking dish with foil and bake 30 to 35 minutes in the preheated oven,.
  • uncover and broil on low for another 3 minutes until easily flaked with a fork.
  • serve with steamed green beans tossed with bacon and browned butter.

Nutrition Facts : Calories 266.6, Fat 7.7, SaturatedFat 1.5, Cholesterol 78.4, Sodium 129.6, Carbohydrate 12.4, Fiber 1.7, Sugar 9.5, Protein 35.6

CITRUS BAKED SALMON



Citrus Baked Salmon image

This is great on grill, but works equally well in the oven. If you can't find the garlic butter, you can always make your own by combining garlic powder with butter or margarine. I use one large salmon filet, which is usually between 2-3 lbs. The salmon filet and the Tones Citrus Grill can be found at Sam's Club.

Provided by Hippie2MARS

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 3

2 lbs salmon fillets
2 tablespoons tones citrus grill seasoning
2 tablespoons land o lakes garlic butter

Steps:

  • Place the salmon on heavy duty aluminum foil and dot the filet with the garlic butter.
  • Sprinkle the citrus grill seasoning over all.
  • Fold over aluminum foil and seal ends tightly and bake at 375 for 25-30 minutes, or until salmon flakes.

Nutrition Facts : Calories 131.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 59.1, Sodium 76.2, Protein 22.7

SWEET CITRUS BAKED SALMON



Sweet Citrus Baked Salmon image

My husband and I just kind of 'winged-it' last night creating a new salmon recipe and it was soooo delicious. I hope you like it.

Provided by kendralou

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

1 large lemon
1 blood orange
1 navel orange
¼ cup brown sugar
2 (8 ounce) salmon fillets
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
¼ cup champagne, or more to taste
1 pinch fresh dill, or more to taste

Steps:

  • Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.
  • Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.
  • Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.
  • Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 27 g, Cholesterol 50 mg, Fat 6.8 g, Fiber 3.4 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 134.6 mg, Sugar 17.4 g

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