Roasted Salmon with Tarragon and Citrus

photo: John Kernick

Serves 6

4 tablespoons butter, melted
4 garlic cloves, thinly sliced
3 shallots, chopped
2 tablespoons fennel, chopped
3 lemons, zested
3-1/2 tablespoons lemon juice
1 orange, zested and juiced
2 tablespoons chopped tarragon
1 teaspoon black pepper
2 teaspoons fresh thyme, chopped
1 (2-1/2 pound) fillet of skinned salmon
Kosher salt to taste
1/4 teaspoon cayenne pepper

In a bowl, combine the butter with the garlic, shallots, fennel, lemon zest, orange zest, tarragon, pepper and thyme.

Preheat oven to 300 degrees. Brush a large baking dish with olive oil. Lightly season the salmon fillet with kosher salt. Spread half of the seasoning mixture on the skinned side of the fish. Place the salmon skinned side down in the baking fish. Stir the cayenne pepper into the remaining seasoning mixture and spread it over the salmon. Let the salmon stand at room temperature for 20 minutes.

Carefully pour the orange juice into the baking dish and cover the dish tightly with foil. Bake the salmon for about 35 minutes.

Serve the salmon with squeezed lemon juice on top.

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