Baked Salmon
, 55 min, Serves 4
Oven-roasted salmon fillets on citrus slices, brushed with a garlicky lemon-orange caper butter.
| prepPreheat oven to 450°F / 230°C convection or 475°F / 245°C no fan | ||||||
| prepLine sheet tray with foil, then parchment | ||||||
| 4 skin-on salmon fillets, 8-10 oz / 225-285 g each | Season salmon, chill uncovered 30 min | Pat salmon dry, set on citrus slices | Spread 3/4 of sauce over salmon | Bake 15-18 min to 135-140°F / 57-60°C | Drizzle remaining sauce, rest 3-4 min | Garnish with dill, serve |
| 1/2 tsp salt (for the salmon) | ||||||
| 1/4 tsp pepper (for the salmon) | ||||||
| 1 stick / 115 g unsalted butter, melted | Mix butter, zests & seasonings | |||||
| 3 garlic cloves, finely grated | ||||||
| Zest of 1 lemon | ||||||
| Zest of 1/2 orange | ||||||
| 1/2 tsp Dijon mustard | ||||||
| 1/2 tsp sweet paprika | ||||||
| 2 tbsp capers | ||||||
| 1/2 tsp salt (for the sauce) | ||||||
| 1/4 tsp pepper (for the sauce) | ||||||
| 1 lemon, thinly sliced (zested) | Slice zested lemon & orange | |||||
| 1 orange, thinly sliced (zested) | ||||||
| 2 tbsp fresh dill leaves, for garnish | ||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.