The real trick to cooking a perfect salmon fillet is not drying it out. It’s so easy to go down the wrong path and end up with a piece of salmon that will stick in your throat. This is why I love this method of cooking salmon. While it uses a fair amount of oil, it doesn’t come out oily and really just uses use oil to keep the flesh moist and delicious. The advantage is that you can make this ahead of time, and serve it one or two days later, and the fish will still be delicious and moist. The citrus flavor is beautifully infused into the flesh for a wonderful zingy taste nuance. The best part is that this will take you about 5 minutes to prepare for cooking, and not more than 25 minutes to cook. So it’s great for when you need to throw together a meal in a hurry.
This is now up there as my favorite fish to cook.
CITRUS INFUSED SALMON
1 large salmon fillet (whole side) cut in two equal pieces
½ cup olive oil (you can add more to taste)
One large lemon thinly sliced, seeds removed
One orange thinly sliced, seeds removed (if you can get a blood orange, even better)
2-3 sprigs of rosemary
Ground salt and pepper
How to do it
- Heat the oven to 150ºC (300ºF)
- Cover a baking tray with foil and drizzle some of the oil over the bottom
- Sprinkle salt and pepper over both sides of the fish and lay each piece on the tray, skin side down
- Place the citrus slices over the top of each piece of salmon, covering as much of the surface area as possible. Place the rosemary sprigs on top of the fish
- Drizzle some of the oil over each piece of salmon and pour the rest around the edges of the fish. You should have a puddle of oil around each piece of salmon of about 4-3mm. (This doesn’t make the fish oily)
- Bake for 20-25 minutes. To check the fish, take a fork and carefully ease it between the segments of the flesh in the thickest part. If the fish is mostly cooked but just a little translucent deep in the middle, remove the fish from the oven. It will continue to cook a little more on the hot tray.
- Serve room at temperature leaving the citrus and rosemary as decoration.
This keeps in the fridge for up to 3 days. Remove from the fridge 1-2 hours before serving.