Herb and Citrus Salmon

  • Cooking and Prep: 30 m
  • Serves: 6
  • No Allergens

An elegant dish infused with fresh herbs, with the citrus flavors as background notes. It presents beautifully, too.

Ingredients (10)

Herb and Citrus Salmon

Sommelier Suggests

Start Cooking

Prepare the Herb and Citrus Salmon

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9x13-inch (23x33-centimeter) baking pan with Gefen Parchment Paper.

  2. Scrub orange and lemon. Cut off ends. Slice and place in the baking pan, overlapping slices if necessary. Cover with another piece of parchment paper and press down lightly. Lay salmon on top of the parchment paper.

  3. Combine herbs, salt, pepper, and olive oil in the food processor fitted with the knife attachment, until it forms a mixture. Scrape down the sides of the bowl. Smear on the fish. (Any leftovers can be used for garnish.)

  4. Drizzle one teaspoon wine (or to taste) over the fish. Cover the pan with foil and bake for 10 minutes. Uncover and bake five more minutes. Raise oven heat to broil and continue baking an additional five minutes. Remove from oven. Cover and let sit a few minutes.

  5. Remove fish from pan and set aside. Broil orange and lemon slices for a few minutes, until light brown around the edges.

  6. To serve: Arrange salmon on a bed of fruit slices, and/or squeeze some of the grilled orange over each piece before serving. Garnish with fresh herbs if desired.


I like my salmon either ceviche style or well done, not half-baked! Feel free to adjust baking time to your liking.


Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern

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