Extra-Flaky Salmon Bake With Rosemary-Citrus Infused Oil
November 1st, 2023A Baked Salmon Recipe for a Special Meal
This slow-baked salmon dish is a stunner, featuring an extra flaky fillet adorned with sliced citrus. Baking the salmon at a low temperature keeps the fillet extra flaky and moist, giving it a softer, more buttery texture than a typical baked salmon dish. Served with steamed carrots, it’s an elegant meal to serve at a festive gathering, but it’s easy enough to make during the week when you’re craving a cozy night in.
The salmon is flavored with blood oranges and rosemary, giving it a rich, wintry feel, but navel or cara cara oranges are perfectly fine to substitute. Additionally, a simple swap of the herbs depending on the season will make this one a keeper for any time of the year. Try dill, tarragon, or cilantro for a mid-year take on this dish.
Using a delicate species like king salmon or coho salmon is ideal for this recipe, since this cooking method showcases the delicate texture of these salmon varieties. However, you can also make this recipe with sockeye, whose robust flavor is a delicious complement to the citrus and herbs.
Extra-Flaky Salmon Bake With Rosemary-Citrus Infused Oil
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions king salmon, coho salmon, or sockeye salmon
- Salt and freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 blood orange or navel orange, sliced
- ½ lemon, sliced
- Juice from remaining ½ lemon
- 4 rosemary sprigs
Instructions
1. Preheat oven to 300F.
2. Use a tea towel or paper towel to pat fish dry, then season both sides with salt and pepper. Arrange fillets in a small baking dish or oven-safe pan that just fits the salmon, then cover with olive oil. Nestle citrus slices and rosemary sprigs around and on top of the salmon.
3. Bake for 20 minutes or until salmon reaches an internal temperature of 120F on an instant-read thermometer at its thickest part. Add another minute or two for thicker fillets or until the salmon has reached desired doneness. Make sure to reserve herb-infused oil once salmon has finished cooking.
4. Transfer salmon to serving plates or serve straight from baking dish, spooning oil over the top of the fish. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
