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Slow Roasted Salmon with Tarragon and Citrus

Slow-Roasted Salmon with Tarragon and Citrus

Food & Wine
Print Recipe Pin Recipe
Course Seafood

Ingredients
  

  • 4 Tbl. unsalted butter melted
  • 4 garlic cloves thinly sliced
  • 3 medium shallots minced
  • 2 Tbl. fennel seeds coarsely ground in a spice grinder
  • Finely grated zest of 3 lemons plus 1 1/2 Tbl. fresh lemon juice
  • Finely grated zest of 1 orange plus juice of 1 orange
  • 2 Tbl. chopped tarragon
  • 1 Tbl. coarsely ground black pepper
  • 2 tsp. chopped lemony thyme
  • Olive oil for the baking dish
  • 2 1/2 lbs. whole skinned salmon fillet
  • Kosher salt
  • 1/2 tsp. cayenne pepper
  • Sea salt

Instructions
 

  • Preheat oven to 300 degrees F.
  • In a bowl, combine melted butter with the garlic, shallots, fennel seeds, zests, tarragon, black pepper, and lemony thyme.
  • Brush a ceramic 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 skinned side down in baking dish and top with remaining seasoning mixture.
  • Sprinkle with cayenne pepper.
  • Let the salmon sit 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 35 minutes, until the fish is barely opaque in the center.