Citrus and Herb Oven Poached Salmon Recipe. A simple flavor packed dish on the table in under 30 minutes! Made in Partnership with Pacific Foods.
Is Spring ever coming? At this point, I am seriously doubting it. It’s been so cold, so rainy and so gloomy here in Seattle. There were a handful of sunny afternoons this past month but they were seriously few and far between. Can you tell I am over it?
Last weekend, we had friends visiting from Philadelphia (YAY!) and had a dinner party at our house to welcome them to Seattle. Since Seattle is synonymous with Alaskan Salmon, we obviously had to make sure a good salmon dish was on the menu.
I have been playing around with Oven Poached Salmon techniques and exploring some new flavor combos to really infuse the salmon with a blast of flavor and this is the dish I served last week.
The salmon was so tender, the flavor was delicate and bold at the same time and everyone loved it – adults and kids alike!
So, I obviously had to recreate it, take pictures and make sure to share with you guys STAT. I am not-so-secretly hoping that the bright lemon and orange slices are a beckoning call to Spring and to the Sun. Hopefully, they will arrive soon and stay for a while.
If not, at least we can keep making this bright dish and pretend.
- If you want to keep this dish free from chicken, I recommend subbing Pacific Foods Organic Simply Stock Vegetable Unsalted as this works best with an unsalted broth.
- While the salmon is best served warm, it can be cooled and served chilled over a salad or chilled completely and frozen in individual portions for later.
- If you don’t usually keep whole cardamom pods and dried whole star anise in your spice cabinet, you can just buy what you need for this recipe in bulk to save money.
Yields 6 to 8
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 pounds Wild Alaskan Salmon fillets, pin-bones removed
- 1 medium lemon, sliced
- 1 medium orange, sliced
- 2 scallions, trimmed
- 5 to 6 sprigs fresh dill
- 3 to 4 sprigs fresh tarragon
- 1 1/2 teaspoons kosher salt
- 3 to 4 whole black peppercorns
- 5 whole cardamom pods, cracked
- 1 whole dried star anise
- 6 cups Pacific Foods Organic Bone Broth Chicken
- Slice lemon and orange and trim ends of scallions. Gather spices, herbs and broth.
- Place whole salmon filet, skin side down, into roasting pan or other large pan (with high sides) that can accommodate the length of it. Layer lemon and orange slices onto salmon. Add dried spices, fresh herbs and trimmed scallions to pan alongside salmon.
- Add broth until salmon is just covered (by about 1/4"). I used 6 cups but you may need a little more or a little less depending on the thickness of the fish.
- Carefully place roasting pan into a cold oven (do NOT preheat) on the middle rack.
- Set the oven to 350F and set a timer for 20 to 22 minutes. You may need to adjust your cooking time depending on the thickness of the fish.
- Remove from oven and very carefully remove salmon filet to a cutting board. Slice into 6 or 8 pieces and serve with 1 to 2 Tablespoons of cooking liquid spooned over each piece. Enjoy!
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2017 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.