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Slow-Roasted Salmon with Tarragon and Citrus

  • 6servings
  • 90minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) unsalted butter , melted

  2. 4 clove(s) garlic , very thinly sliced

  3. 3 medium shallots , minced

  4. 2 tablespoon(s) fennel seeds , coarsely ground in a spice grinder

  5. Finely grated zest of 3 lemons

  6. 1 1/2 tablespoon(s) fresh lemon juice

  7. Finely grated zest and juice of 1 orange

  8. 2 tablespoon(s) chopped tarragon

  9. 1 tablespoon(s) coarsely ground black pepper

  10. 2 teaspoon(s) chopped thyme

  11. Extra-virgin olive oil , for the baking dish

  12. 1 (2 1/2-pound) whole fillet of skinned salmon

  13. Kosher salt

  14. 1/2 teaspoon(s) cayenne pepper

  15. Flaky sea salt , for sprinkling

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the melted butter with the garlic, shallots, ground fennel seeds, lemon zest, orange zest, tarragon, black pepper, and thyme.

  2. Preheat the oven to 300 degrees F. Brush a large glass or ceramic baking dish with olive oil. Lightly season the salmon fillet with Kosher salt. Spread half of the seasoning mixture on the skinned side of the fish. Place the salmon skinned side down in the baking dish and fold the thin tail end under itself to make the fillet an even thickness. Stir the cayenne pepper into the remaining seasoning mixture and spread it over the salmon. Let the salmon stand at room temperature for 20 minutes.

  3. Carefully pour the orange juice into the baking dish and cover the baking dish tightly with aluminum foil. Bake the salmon for about 35 minutes, until it is barely opaque in the center.

  4. Sprinkle the salmon with the lemon juice and sea salt and serve.

  5. Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .

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