Slow Roasted Sockeye Salmon with Citrus
Declan Chapin
Slow Roasted Sockeye Salmon with Citrus is a vibrant, elegant dish that’s surprisingly simple to make. Oven-roasted at a low temperature for maximum tenderness, this recipe features wild salmon fillets topped with a bright citrus-caper sauce and fresh herbs. Perfect for weeknight dinners or entertaining guests.
Ingredients
4 portions Wild Alaskan Sockeye Salmon
- 2 tbsp extra virgin olive oil, divided
- 2 tsp kosher salt, divided
- 2 tbsp Dijon mustard
- 2 tbsp capers, drained
- 2 large lemons (1½ juiced, ½ sliced thin)
- 1 large orange (½ juiced, ½ sliced thin)
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, chopped (for garnish)
Directions
- Preheat the oven to 225°F (110°C).
- Pat salmon dry with paper towels and place on a baking sheet or in a baking dish.
- Rub 1–2 tsp olive oil over both sides of the salmon and sprinkle with 1 tsp kosher salt.
- In a small bowl, combine the remaining olive oil, 1 tsp salt, Dijon mustard, capers, black pepper, juice of 1½ lemons, and juice of ½ orange. Mix well.
- Thinly slice the remaining lemon and orange halves.
- Pour the citrus-caper sauce evenly over the salmon, making sure to fill any slits.
- Arrange the citrus slices decoratively over the salmon.
- Bake for 20–25 minutes, or until the thickest part flakes easily with a fork.
- For precision, use a meat thermometer: salmon is done at 130°F (54°C).
- Let salmon rest for 5 minutes out of the oven.
- Garnish with fresh parsley and serve with extra citrus wedges.
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