Clementine Baked Salmon (No Lemon Needed!)

This slow-roasted salmon uses nutty sesame oil, umami-rich fish sauce, a hint of maple syrup and tangy-sweet clementines instead of traditional lemons. It takes all of 5 minutes to prep and the rest is inactive time in the oven.

No ratings yet

Print Recipe Pin Recipe Save

Servings 2

Prep Time 5

Resting Time 5

Total Time 45

Equipment

Instant Read Thermometer

Ingredients

350 g (12 oz) salmon fillet
60 ml (¼ cup) olive oil
1 tbsp toasted sesame oil
1 tbsp maple syrup
2 tsp fish sauce
2 tsp sesame seeds
2 tsp fresh ginger grated
½ tsp chili flakes
2 cloves garlic grated or very finely minced
2 clementines zested and thinly sliced into rounds
1-2 shallots thinly sliced

Instructions

Preheat oven to 135°C (275°F). Generously season the salmon with salt and pepper.
In a shallow baking tray, whisk together the olive oil, sesame oil, maple syrup, fish sauce, sesame seeds, ginger, garlic and clementine zest.
Arrange half of the clementine slices in a single layer on the bottom of the dish. Layer half of the shallot slices on top of the clementine slices. Place the salmon fillet on top of the clementines and shallots and layer the remaining shallots and clementine slices over the fish.
Cover the dish tightly with foil and bake until the internal temperature of the fish registers at 50°C (125°F) when an instant-read thermometer is inserted into the thickest point - about 35-40 minutes. Allow to rest for at least 5 minutes.
Remove the fish from the baking dish and serve, spooning some of the roasting liquid over the fish if desired.

Video

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!