Slow roasted citrus poached salmon turned out to be my actual FAVORITE salmon of ALL TIME! That’s a big claim, I know, and not everything that comes out of this kitchen is mind-blowing. Some recipes are just great or really-good-for-a-quick-weeknight. Well, in this case, this salmon is mind-blowing AND really great for a weeknight dinner. It’s impressively beautiful studded with colorful citrus and is so insanely tender it melts in your mouth. Literally. The Food Artist and I were taking handfuls and shoving them in our mouths throughout the whole day, ya know, the way cavemen ate poached salmon.
The leftovers are equally amazing in salads, scrambled eggs, or a potato hash. The fish stays tender and flavorful. Gosh I wish I was eating this now!
And check out how pretty the whole process is. Oh and reserve the poaching oil because it’s infused with citrus and a slight nuance of salmon. Use it as salad dressing or to sauté other food, like veggies!
- 1 blood orange, thinly sliced, seeds removed
- 1 navel orange, thinly slice, seeds removed
- 1 lemon, thinly sliced, seeds removed
- 4 sprigs fresh dill, plus more for serving
- 4 sprigs fresh tarragon, plus more for serving
- 2 lb. salmon filet, skin removed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup extra virgin olive oil
- Flaky sea salt for serving
- Preheat oven to 300F.
- Evenly arrange half of the orange and lemon slices and half of the herbs on the bottom of a 9x13 roasting pan.
- Season the salmon filet with salt and pepper and place it on top of the citrus slices and herbs.
- Place the remaining citrus slices and herbs on top of the salmon and drizzle with olive oil.
- Bake for 30–40 minutes for medium-rare.
- Serve with fresh herbs along side a salad or root vegetable puree.