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–+ servings

Citrus Salmon Confit

4.67 | 3 reviews
I always aspire to make "Ina Garten-esque" recipes and this one definitely fits that criteria. This citrus salmon confit is supremely easy, but it will also impress anyone you have coming over for dinner. Whether you are looking for a pescatarian main dish that is sure to impress, or you just want a stunning dinner for two, this recipe is the perfect thing to keep in your back pocket.
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 1/2 pound slab of salmon
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 3 small mandarin oranges
  • 1 medium shallot
  • 4 garlic cloves
  • 1 small lime
  • 3 tablespoons fish sauce
  • 1 cup high quality olive oil , plus more as needed, I love the Brightland Castelvetrano Olive Oil for this
  • 1/3 cup fresh torn herbs like mint, dill and parsley, for serving

Instructions 

  1. Set a rack to the center of the oven and preheat to 325°F convection.
  2. Place the salmon skin-side-down on a porcelain baking slab and season the top with salt and pepper.
  3. Halve the mandarin oranges and pull off the peels. Try to keep the peels in as big of pieces as possible.
  4. Pull apart the mandarin orange slices and scatter them on top and around the salmon. Slice the peels into thin pieces and scatter them around the salmon as well.
  5. Peel and quarter the shallot and add it to the baking dish. Halve the garlic cloves and add them to the dish as well.
  6. Roll the lime on a flat surface to make it ready to juice. Squeeze as much juice from the lime as you can over the salmon. Pour the 3 tablespoons of fish sauce over and around the salmon as well.
  7. Pour 1 cup of high quality olive oil over and around the salmon. The salmon won't be completely submerged, but pour a liberal amount over the salmon, enough so that for the oil forms a thin layer on the bottom of the baking dish and is touching the salmon from all sides.
  8. Add the baking dish to the oven and bake for 20-25 minutes, or until the shallots are softened, the garlic is golden and the salmon's internal temperature is at least 135°F.
  9. Remove the salmon from the oven and push any citrus or peels off the top of the salmon. Scatter fresh torn herbs all over the top.
  10. To serve, you can either keep the salmon in its baking dish (I find this to look very pretty), or portion it onto a separate serving dish. Just make sure to include the cooked citrus, shallot and garlic pieces, plus a generous drizzle of the flavored oil. That's the best part!