Ingredients
4 tablespoons unsalted butter, melted
4 large garlic cloves, very thinly sliced
3 medium shallots, minced
2 tablespoons fennel seeds, coarsely ground in a spice grinder
Finely grated zest of 3 lemons, plus 1 1/2 tablespoons fresh lemon juice
Finely grated zest and juice of 1 orange
2 tablespoons chopped fresh tarragon
1 tablespoon coarsely ground black pepper
2 tablespoons chopped fresh thyme
Extra-virgin olive oil, for the baking dish
2 1/2 pounds whole skinned salmon fillet
Kosher salt
1/2 teaspoon ground chile de arbol (or cayenne)
Flaky sea salt, for sprinkling
Instructions
1. In a bowl, combine the melted butter with the garlic, shallots, fennel seeds, zests, tarragon, black pepper and thyme.
2. Preheat oven to 300F. Brush a large glass or ceramic baking dish with olive oil. Lightly season the salmon fillet on both sides 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 dish and fold under the thin tail end to make the fillet an even thickness. Stir the chile de arbol into the remaining seasoning mixture and spread over the salmon. Let stand at room temperature for about 20 minutes.
3. Carefully pour the fresh orange juice into the baking dish around the salmon being careful not to disturb the seasoning mixture. Cover the dish tightly with aluminum foil and bake covered for about 35 minutes. The salmon should be barely opaque in the center.
4. Sprinkle the salmon with the lemon juice and sea salt and serve.
Notes
Note: I served the salmon with slow roasted asparagus which I cooked on a baking sheet at the same time I cooked the salmon. I also made sweet and sour braised red cabbage to round out the plate. Everything worked well together and made for a very vibrant, colorful and yummy meal.
- Prep Time: 5-6 minutes + 20 minutes marinating
- Cook Time: 35 minutes
- Category: Seafood
- Method: Roasting
- Cuisine: American
