Sunkist® Citrus Marinated Slow-Cooked Salmon
This salmon preparation is perfect to serve to a crowd. Slices of citrus baked over the top, and the low-and-slow cooking method keeps it moist.
Makes about 6 servings
- 1 small side of salmon with skin, (about 2 – 2 1/2 pounds)
- 1 Sunkist® navel orange
- 1 Sunkist lemon
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. Dijon mustard
- 1 Tbsp. local honey
- Zest of 1 Sunkist lemon*
- 2 Tbsp. minced fresh dill
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. thinly-sliced fresh chives
- 1 1/2 tsp. kosher salt
- 1/2 tsp. fresh-ground black pepper
Preheat oven to 250 °F.
Take fish out of the refrigerator 20 minutes before cooking. Cut 2 pieces of heavy-duty wide foil to fit a baking sheet pan. Stack the pieces shiny side down. Spray generously with cooking spray.
Pat fish dry with paper towels. Place the salmon skin-side down in the middle of the foil. If the salmon is too long for your baking sheet or if the tail end is thin, tuck the tail under.
Slice the orange and lemon into 8 thin slices each. Set aside.
In a small bowl, mix together the marinade ingredients. Spoon the marinade over the salmon, coating well.
Lay the sliced citrus over the top of the salmon arranging in a “scale-like” pattern. Cook salmon for approximately 40 – 45 minutes, depending upon desired doneness and the thickness of your salmon.
* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.