Baked Salmon with Citrus Vinaigrette

Baked Salmon with Citrus Vinaigrette
Photo by Scott Phillips


  • ½ Tbs. finely chopped orange zest
  • ¼ cup extra-virgin olive oil; more for the salmon
  • 2 tsp. fresh lemon juice
  • 4 5-oz. skinless, center-cut salmon fillets
  • 1 medium shallot, finely diced
  • Fresh chervil leaves or 1 Tbs. roughly chopped fresh cilantro, for garnish
  • Kosher salt
  • + 3 more ingredients
    • ½ Tbs. finely chopped lemon zest
    • 1-½ Tbs. Champagne vinegar or white-wine vinegar
    • 2 tsp. fresh orange juice

Position a rack in the center of the oven and heat the oven to 400°F. In a small bowl, combine the shallot, vinegar, lemon juice, orange juice, lemon zest, orange zest, and a pinch of salt. Let the mixture sit for 5 to 10 minutes. Meanwhile, season the salmon with salt, put it on an oiled rimme...

View full recipe at Fine Cooking


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