Citrus Herb Roasted Salmon with fresh flavors of lemon juice, loads of fresh herbs, white wine and rich olive oil.
I can’t take full credit for this incredibly easy and flavorful salmon recipe. Honestly, this is probably my absolute favorite way to eat salmon. Thanks to Ina’s famous recipe, this baked citrus salmon is a breeze to make and very versatile.
The premise of the recipe is to load it with fresh herbs, citrus and olive oil and let the flavors do the rest. Winters citrus season is perfect for this so use whatever you can find. My personal favorites are meyer lemons and cara cara oranges. Both on the sweeter side but still offer that fresh citrus punch.
Ingredients for Citrus Poached Salmon
You’ve heard me say it before and I will say it again. Keep it simple and fresh is best. Use whatever citrus or herbs you can find. here are the flavors I used in this recipe:
- Meyer lemon zest and whole meyer lemons (if meyer lemons are not in season, check out Melissa’s Produce who can ship them right to you!)
- Fresh dill
- Fresh parsley leaves
- Green onions
- Olive oil
- White wine
- Salt and pepper
I have made this recipe or a riff of this citrus herb salmon so much with all sorts of flavors. Other suggestions, fresh cilantro, fresh basil, cara cara oranges, blood oranges, grapefruit and all of one or the other.
How to Cook Citrus Herb Salmon
Begin by drying the salmon filets very well with paper towels. This will help the seasoning stick to the fish better.
Line your baking sheet or cast iron pan with parchment paper and scatter a few lemon or orange slices on the bottom.
Season salmon generously with salt and pepper and whisk together the olive oil, zest and juice of 1 lemon and white wine and pour about half of it on top of the salmon.
Toss together all your freshly chopped herbs and scatter them on top of the salmon filets, gently pressing down lightly so the herbs stick to the fish. Then pour the rest of the olive oil mixture on top and around the salmon.
Bake the citrus herb crusted salmon at 425 degrees Fahrenheit for about 10-12 minutes. Keep an eye on it because thicker salmon may take a bit longer and thinner filets, less time.
Serve salmon with the poaching sauce and spoon over your favorite side dish like my Honey Harissa Cauliflower.
Other Tips for Making Herb and Citrus Roasted Salmon:
You can make this in either a cast iron or sheet pan. This is the cast iron that I’m using for this recipe. A smaller vessel such as a cast iron will yield more sauce and create a poaching environment for the salmon.
You can also do the same on a sheet pan, which will make the citrus herb salmon a bit more crisper on the edges but still tender in the middle.
The citrus herb salmon recipe can also be done on the stove top. Instead of roasting, place on stove top with a cover on the pan.
Ingredients can be easily modified or omitted. For instance, you can leave out the wine and use other types of citrus, such as cara cara oranges and grapefruit.
More great fish recipes:
Grilled Branzino with Lemon and Fresh Herbs
Cedar Plank Salmon with Creamy Dill Sauce
Herb and Citrus Roasted Salmon
LittleFerraroKitchen.com
Ingredients
- 2 pounds salmon skin and bones removed
- Salt and pepper
- 2 whole lemons
- 1/4 cup olive oil
- 1/4 cup white wine such as Pinot Grigio
- Small bunch of fresh parsley leaves chopped
- Small bunch of fresh dill chopped
- Small bunch of green onions chopped
Instructions
- Begin by drying the salmon filets very well with paper towels. This will help the seasoning stick to the fish better.
- Line your baking sheet or cast iron pan with parchment paper and scatter a few lemon or orange slices on the bottom.
- Season salmon generously with salt and pepper and whisk together the olive oil, zest and juice of 1 lemon and white wine and pour about half of it on top of the salmon.
- Toss together all your freshly chopped herbs and scatter them on top of the salmon filets, gently pressing down lightly so the herbs stick to the fish. Then pour the rest of the olive oil mixture on top and around the salmon.
- Bake the citrus herb crusted salmon at 425 degrees Fahrenheit for about 10-12 minutes. Keep an eye on it because thicker salmon may take a bit longer and thinner filets, less time.
- Serve salmon with the poaching sauce and spoon over your favorite side dish.
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