Citrus-Roasted Salmon

Name: Citrus-Roasted Salmon
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 3 clementines, divided; 1 lemon, sliced; 8 sprigs thyme, plus 1 tablespoon thyme leaves; 1 (3-pound) skin-on salmon fillet; 1 1/2 tbsp. pure honey; 1 tbsp. fennel seeds, crushed; Kosher salt and freshly ground black pepper

Elegant and oh-so simple, this main dish cooks up in under an hour.

By Charlyne MattoxPublished: Oct 12, 2020

2 Ratings

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sunday supper festive feast citrus roasted salmon, horseradish sour cream mashed potatoes, roasted mushrooms and radicchio

Becky Stayner

Yields:

8 serving(s)

Total Time:

40 mins

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Ingredients

3 clementines, divided
1 lemon, sliced
8 sprigs thyme, plus 1 tablespoon thyme leaves
1 (3-pound) skin-on salmon fillet
1 1/2 Tbsp. pure honey
1 Tbsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper

Directions

1. Preheat oven to 425°F. Slice 1 clementine. Arrange sliced clementine, lemon, and thyme sprigs in center of a baking sheet. Top with salmon, skin side down.

2. Grate zest from 1 clementine into a measuring cup, then squeeze in juice from both remaining clementines (you should get about 1/4 cup). Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season with salt and pepper. Roast 10 minutes.

3. Brush salmon with remaining juice mixture. Roast until barely opaque throughout, 12 to 15 minutes.

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