Salmon With Whole Lemon Dressing
Updated Feb. 27, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2lemons, seeds removed, peel, pith and fruit finely chopped
- 1small shallot or garlic clove, finely chopped
- 3oregano, marjoram or thyme sprigs, leaves stripped and chopped
- 2tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- ¼cup olive oil, plus more for drizzling
- 1½pounds skin-on salmon fillet (skinless is fine in a pinch)
- 1head butter or Little Gem lettuce, torn into large pieces
- 2Persian cucumbers or radishes, or both, sliced, for serving
Nutritional analysis per serving (4 servings)
509 calories; 37 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 36 grams protein; 748 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add ¼ cup olive oil. Set aside.
- Step 2
Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.
- Step 3
Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces. Serve alongside cucumbers or radishes, or both, for crunch.
Private Notes
Comments
Here in Italy I read this recipe on the bus, stopped at the fishmongers and bought the salmon. The rest of the ingredientsI had at home. I followed the instructions to the letter. The dressing is very quick and easy to make and in no time a lovely dish of lemony salmon on the table for our lunch. Delicious
The whole lemon dressing sounds wonderful. But please tell me why how it is that the salmon in this recipe is ".... roasted low and slow, lower and slower than you have patience for …" . Ms. Roman's reference/link to her own NYT recipe for "Slow-Roasted Citrus Salmon With Herb Salad" specifies a lower temperature and a longer roasting time. To dispense with any worry about dry salmon try roasting at 250F with the filet (or steaks) loosely wrapped in pierced parchment. A thermometer helps.
To end the controversy about how to cook the salmon, refer to Alice Waters' Chez Panisse Cookbook, 1999. She says to bake the salmon in a "very slow humidified oven, which yields a moist, tender, velvet fish". Place a pan of warm water on the lowest rack of the oven and bake the fish, wrapped in parchment at 200 degrees. It works perfectly every time! ENJOY!
This is my favorite salmon recipe. It is one of my favorite dishes period. The lemon dressing is perfection, having fresh beautiful salmon helps. Love it!
This has become my standard recipe for salmon. I wouldn't change a thing.
My family didn't like the bitterness that came from using whole lemons.
That's probably why the headnote suggested using only juice and zest.
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