Citrus salmon from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 311) by Samin Nosrat

  • salmon fillets
  • blood oranges

  • EYB Comments

    Can substitute Meyer lemons for blood oranges.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Meyer lemons for blood oranges.

  • Ro_ on February 11, 2023

    Meh, I didn't really get much citrus flavour from this, it was kind of...bland?

  • tmitra on February 08, 2023

    I feel like I missed something? Under the slow-roasted salmon recipe, folks recommend checking for doneness at 25-30 minutes. I roasted a 1 lb (not 2 lb) filet at 225 (confirmed by oven thermometer) for 50 minutes, and it still wasn't flaking. I roasted it for another 10 minutes at 300. I served it with the avocado and citrus salad, and overall, it tasted like...salmon? I'll stick with broiling, as I prefer the crust on top and the quick cooking time.

  • anya_sf on March 24, 2022

    The salmon turned out perfectly moist. I'm not sure how much flavor the orange slices added, but they looked pretty. I ate a couple and they tasted good, but other people didn't eat any, since we had this with avocado-citrus salad.

  • Zosia on August 07, 2020

    The slow-roasting method worked very well and the citrus complemented the salmon nicely.

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