Baked Coho Salmon with Citrus

Two great things about this post.   

The recipe, and the fish I used to create it.

Alison Roman's recipe for baked salmon with citrus slices is just so silly easy.   And I am sorry I am posting it so late in the citrus season.  I hope you can still find blood oranges (which are in town from Jan-March).

If you can't find blood oranges, then use a mix of lemons, oranges and limes.
Any fresh herbs work here.....thyme and rosemary, parsley or cilantro.  I used a mix.

People often ask me where I source my fish from, especially when I post a salmon recipe, since many of you are worried about eating farm raised fish and its negative impact to the environment and our bodies.

I've been working with an Alaskan Premium Seafood Share company that sends a monthly box of flash frozen fresh caught fish (King Salmon; Pacific Cod; Halibut; Albacore Tuna; Crab, etc).   
All the species are harvested in season by small boat fisherman, traceable to the source.     

I wouldn't participate, if I didn't think this fish was excellent.

The company is called Sitka Salmon Seafood Share.   If interested, click on the link and check it is so reasonable (you get about 5lb. box per month).  Use the code "SnacksFish" for a discount.     You will taste such a difference from farm raised fish.
 Here's the recipe.

I cut the olive oil in half (recipe uses a 1.5 cups) and used wild Alaskan Coho salmon, which is dense and not as fatty as regular salmon.   It was perfect for this recipe.

Here is how I made it:

Citrus Baked Salmon:  (adapted from Dining In by Alison Roman)

1.5 lb. piece of coho salmon (preferably wild)
kosher salt & pepper
1/2 cup olive oil
1 lemon, sliced thin
1 orange or tangerine, sliced thin
1 blood orange, sliced thin
1/2 cup olive oil
fresh herbs (parsley, dill, thyme, rosemary....anything you like!)

Preheat oven to 300F.

Lay some of the citrus slices in a baking dish and lay the salmon on top of the citrus.

Season the fish liberally with kosher salt & pepper.

Lay the rest of the citrus slices on and around the fish.   
Throw some fresh herbs on top and pour the olive oil on and around the fish.

The original recipe calls for 1.5 cups of olive oil, but that's wasteful in my opinion...the half cup was fine for my piece of salmon.  If your baking dish is a bit bigger, then you might want to use more olive oil for sure.

Bake in a 300F oven for 25-30 minutes.  Salmon will be moist and delicious.

I served this with a side of braised purple cabbage w/ anchovies and capers.  DELISH!

Leftovers the next day were wonderful served cold over lentils.

That Alison Roman really knows how to cook.  


Anonymous said…
I'd seen this in her cookbook but hadn't tried it. You (and your reduced oil recommendation) convinced me to. I used dill and parsley for the top. I also drizzled some hot mustard over the salmon. Excellent dish.