I’m a true Pacific Northwesterner and my love for delicious fresh salmon is in my blood. And there is nothing better than Alaska salmon.
Grilled, pan seared, or oven roasted – any way you serve it – this iconic fish is always a treat!
Photo by Kathy Casey Food Studios®
That being said, I have a new favorite salmon preparation: Citrus Marinated Slow-Cooked Salmon. Quick to prepare for a crowd and oh-so-delicious!
Schmear a side of salmon with a flavorful mixture of mustard, honey, lemon zest, fresh herbs, and olive oil. Then lay out super thin slices of lemon and oranges and shaved fennel – alternating orange and lemon for a truly beautiful presentation.
Bake low and slow at 250o F for about 40 minutes, depending on how thick your fillet is. This low-and-slow method makes for a very moist and succulent preparation and a great centerpiece for your next get-together.
And make sure to mark your calendars for August 10th for Alaskan Wild Salmon Day! A fun day to try out your fave salmon dishes – looking for tips and ideas, try some of my d’lish salmon glazes below like my Chipotle Honey Glaze.
D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)
So whether you’re smoking, grilling, or oven-roasting it, get your wild salmon on while it’s in season.
–Kathy
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 keep it moist.
Makes about 6 servings
Salmon
1 small side of salmon with skin, (about 2 – 2 1/2 pounds)
1 Sunkist® navel orange
1 Sunkist lemon
Marinade
3 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. local honey
zest of 1 Sunkist Lemon*
2 Tbsp. chopped 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 degrees F°.
Bring fish out of 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 to long for your baking sheet or if the tail end is thin, tuck the tail under.
Slice the orange and lemon each into 8 thin slices. Set aside.
In a small bowl, mix together 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.
Recipe by Kathy Casey Food Studios for Sunkist®.
Salmon Glaze Tips and Tricks
Glazing salmon is a delicious and fast way to add a punch of flavor. These easy stir-together toppings are perfect for keeping on hand in your refrigerator. Try drizzling some glaze on your salmon during the last minutes on the grill. Or if pan roasting, right after you flip the salmon in the pan, spread a tablespoon of glaze on the top and then finish in the oven. This gives the glaze time to get a bit golden and caramelize a little. Use about 1 tablespoon per portion of fish or about 1/3 cup on a side of salmon. You can always pass extra glaze for those that want a little more!
Molasses Marmalade Glaze
Makes a scant 1/2 cup
1/4 cup orange marmalade
2 Tbsp. molasses
1 tsp. smoked paprika
1 Tbsp. cider vinegar
Stir ingredients together in a small bowl until well combined. Store refrigerated for up to 2 weeks.
Brown Sugar Peanut Glaze
Makes about 3/4 cup
2 Tbsp. hot water
1/4 cup packed brown sugar
2 Tbsp. soy sauce
2 tsp. finely minced fresh ginger
6 Tbsp. smooth peanut butter
In a small bowl stir together the hot water, brown sugar and soy sauce. Then stir in the ginger and peanut butter until smooth. Store refrigerated for up to 2 weeks.
Chipotle Honey Glaze
Makes a generous 1/2 cup
1/2 cup local honey
3 Tbsp. puréed chipotle peppers in adobo sauce*
Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.
*To make chipotle purée: Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.
Recipes by Kathy Casey Food Studios® – www.KathyCasey.com
