Herb-Infused Salmon with Caramelized Citrus
This Herb-Infused Salmon with Caramelized Citrus is a remarkable homage to Gordon Ramsay's culinary genius. While some might find his on-screen demeanor a bit intense, one cannot deny the brilliance he brings to the kitchen. With a sophisticated yet simple approach, this dish combines fresh herbs and zestful lemons, creating a delightful flavor profile that makes every bite an experience to savor. Perfect for gatherings or a relaxed dinner at home, this recipe truly elevates your fish cooking game. Feel free to tweak the ingredients and experiment with different fish; the essence of this dish remains irresistibly delicious.
8
Servings
369
Calories
15
Ingredients
Ingredients
Salmon
1.625 kg (scaled, gutted, and washed (whole))
Olive oil
as needed (for rubbing and drizzling)
Sea salt
to taste (for seasoning)
Black pepper
to taste (freshly ground for seasoning)
Bay leaves
2 (whole)
Rosemary
3 sprigs (fresh)
Thyme
3 sprigs (fresh)
Basil
3 sprigs (fresh)
Sage
3 sprigs (fresh)
Parsley
3 sprigs (fresh)
Garlic
1 head (halved horizontally, then broken into cloves (unpeeled))
Lemongrass
2-3 stalks (split in half lengthwise and bruised)
Lemons
3 (thickly sliced)
Star anise
5-6 pieces (whole)
Mixed peppercorns
1 teaspoon (or use black peppercorns only)
Instructions
1
Begin by prepping the salmon: Trim the tail and fins with kitchen scissors, then pat the entire fish dry with paper towels. Make sure to dry the cavity as well.
2
Score the skin of the salmon at 1-2 inch intervals on both sides using a sharp knife. This helps the flavors penetrate while cooking.
3
Generously rub the entire salmon with olive oil, then season with sea salt and freshly ground black pepper.
4
Lay out two large sheets of aluminum foil, placing one on top of the other. In the center of the foil, scatter the bay leaves, fresh herb sprigs, halved garlic, and bruised lemongrass.
5
Position the salmon on this fragrant bed of herbs and tuck some of the aromatics into its cavity.
6
In a pan, heat a splash of olive oil and fry the thick lemon slices for 2-3 minutes until they are caramelized on the edges. Season them lightly with salt and pepper, then set them aside to cool slightly.
7
Arrange the caramelized lemon slices around the salmon, placing some inside the cavity and others on top. Sprinkle the star anise and mixed peppercorns all over the fish, ensuring some are also placed inside.
8
Drizzle a bit more olive oil over the entire salmon before sealing the foil. Fold the edges tightly to create a parcel, leaving some space for steam to circulate during cooking.
9
Preheat your oven to 190°C (375°F). Place the sealed salmon parcel in a roasting tin and cook in the center of the oven for 25-30 minutes. The cooking time may vary based on the thickness of the fish.
10
Once done, remove the parcel from the oven and allow the fish to rest for 5-10 minutes without unwrapping.
11
After resting, carefully unwrap the foil. Use a palette knife to slide the skin off the fish. Then, with the back of a spoon, gently flake the fish from the bones.
12
Serve individual portions garnished with the lovely caramelized lemons and enjoy this aromatic delight!
Nutrition Information
24g
Fat
6g
Carbs
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Herb-Infused Salmon with Caramelized Citrus.
Who is the culinary inspiration for this dish?
Gordon Ramsay.
How many servings does this recipe yield?
8 servings.
What weight of salmon is required?
1.625 kg.
How should the salmon be prepared before cooking?
It should be scaled, gutted, washed, trimmed of fins/tail, and patted dry.
Why is the salmon skin scored at 1-2 inch intervals?
This helps the flavors penetrate the fish while cooking.
What is the recommended oven temperature?
190°C or 375°F.
How long should the salmon bake?
25 to 30 minutes, depending on thickness.
How long should the fish rest after baking?
5 to 10 minutes without unwrapping the foil.
What type of oil is recommended for this recipe?
Olive oil.
Which fresh herbs are used in the herb bed?
Bay leaves, rosemary, thyme, basil, sage, and parsley.
How should the garlic be prepared?
One head should be halved horizontally and broken into unpeeled cloves.
How is the lemongrass prepared for the salmon?
It is split in half lengthwise and bruised.
How do you caramelize the lemons?
Fry thick lemon slices in olive oil for 2-3 minutes until the edges are caramelized.
How many star anise pieces are sprinkled over the fish?
5-6 whole pieces.
What kind of salt is used for seasoning?
Sea salt.
Can I use black peppercorns instead of mixed peppercorns?
Yes, the recipe allows for either.
How should the foil parcel be sealed?
Fold the edges tightly to create a parcel, leaving space for steam to circulate.
How do you remove the skin after cooking?
Use a palette knife to slide the skin off the fish.
What is the best way to flake the salmon from the bones?
Gently flake the fish using the back of a spoon.
What is the calorie count per serving?
369 calories.
How much protein is in each serving?
28 grams.
What is the fat content per serving?
24 grams.
How many carbohydrates are in a single serving?
6 grams.
What tools are suggested for trimming the salmon?
Kitchen scissors.
What tags are associated with this recipe?
Salmon, herbs, caramelized lemons, Gordon Ramsay, European cuisine, fish recipe, oven baked, and healthy dinner.
What should be used to pat the salmon dry?
Paper towels.
Where should the aromatics be placed during cooking?
On the foil bed and inside the salmon cavity.
Is this recipe suitable for gatherings?
Yes, it is recommended for gatherings or a relaxed dinner at home.
Can I substitute the salmon with other fish?
Yes, you can experiment with different types of fish while keeping the essence of the dish.