Name: Extra-Flaky Salmon Bake With Rosemary-Citrus Infused Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
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; ½ pound to ¾ pound carrots, sliced into ½-inch rounds; 2 tablespoons fresh parsley, roughly chopped

A 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.

Print Recipe

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

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
½ pound to ¾ pound carrots, sliced into ½-inch rounds
2 tablespoons fresh parsley, roughly chopped

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. Meanwhile, to a deep-sided skillet add carrots, juice from remaining ½ lemon, 1 teaspoon salt, and ¼-inch water (enough to come halfway up carrots). Bring to a boil over high heat, then reduce to a simmer and cover. Cook, shaking pan a few times, until carrots are just tender, about 6 minutes. Drain off liquid, then season to taste with salt and pepper. Transfer carrots to a serving platter, covering to keep warm until salmon is done, if needed.

5. Spoon citrusy herb-infused oil from baking dish generously over carrots, then scatter with parsley. Transfer salmon to serving plates or serve straight from baking dish. 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.

Extra-Flaky Salmon Bake With Rosemary-Citrus Infused Oil

A Baked Salmon Recipe for a Special Meal

Extra-Flaky Salmon Bake With Rosemary-Citrus Infused Oil

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