This simple salmon recipe comes together in under 30 minutes and can be served alongside a salad or with rice and seasonal roasted vegetables. The sauce is made from a simple mix of orange zest, grated ginger, a touch of vegetable oil and red pepper flakes.
Keeping the fillet in one piece so it’s a full half of salmon makes for an impressive entree when entertaining. The salmon is arranged over slices of oranges and can be divided onto plates from there, for a more rustic, family-style of serving.
While the most common type of salmon sold in stores is Atlantic salmon, there are many other varieties. Atlantic salmon is much fattier and thicker so it takes a bit longer to cook. I used the Copper River Sockeye variety in this recipe. It’s a fish with a firm texture, robust flavor and deep orange-red color. Every year during the months of May through September, three types of wild Alaskan salmon, King, Sockeye and Coho return to the Copper River as they head 300 miles up the river to spawn.
Sockeye, also known as red salmon, is an extremely lean fish. Because it is thinner and leaner it can overcook quickly so I recommend keeping an eye on it as you bake the salmon.
If swapping Atlantic variety for Sockeye in this recipe, you may need to add a few additional minutes to the cooking time (it will take closer to 12 to 15 minutes to cook). You can also use steelhead trout in this recipe based on availability. The fish is similar in color and texture, making it an easy swap.
Read more about Copper River salmon here.
Preheat oven to 425ºF.
Arrange slices of orange on a baking sheet.
Lay the fillet down over the top season with salt and pepper.
In a small bowl stir together the ginger, orange zest, vegetable oil and red pepper.
Spread the orange mixture over the fish and roast until just cooked through, about 8 to 10 minutes.
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