This slow-baked salmon dish is a stunner, featuring an extra flaky fillet adorned with sliced citrus. Baking the salmon at a low temperature keeps the fillet extra flaky and moist, giving it a softer, more buttery texture than a typical baked salmon dish. Served with steamed carrots, it’s an elegant meal to serve at a festive gathering, but it’s easy enough to make during the week when you’re craving a cozy night in.
The salmon is flavored with blood oranges and rosemary, giving it a rich, wintry feel, but navel or cara cara oranges are perfectly fine to substitute. Additionally, a simple swap of the herbs depending on the season will make this one a keeper for any time of the year. Try dill, tarragon, or cilantro for a mid-year take on this dish.
Using a delicate species like king salmon or coho salmon is ideal for this recipe, since this cooking method showcases the delicate texture of these salmon varieties. However, you can also make this recipe with sockeye, whose robust flavor is a delicious complement to the citrus and herbs.