Orange-Roasted Salmon with Yogurt-Caper Sauce

Orange-Roasted Salmon with Yogurt-Caper Sauce
Photo by Scott Phillips


  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 Tbs. fresh orange juice
  • Six 1-inch-thick, skin-on center-cut salmon fillets (about 6 oz. each), pin bones removed
  • 1-½ Tbs. capers, drained, rinsed, and chopped
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil; more for the baking sheet
  • ¾ cup plain whole-milk yogurt
  • + 2 more ingredients
    • ¾ tsp. kosher salt; more to taste
    • 1-½ tsp. finely grated orange zest

Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet. Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper...

View full recipe at Fine Cooking


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