Citrus and Olive Oil Roasted Salmon

Susan Vu
Susan Vu
November 15, 2022
This roasted salmon recipe comes together quickly and mimics the flavor and buttery texture of fish poached in copious amounts of olive oil. This method uses less than a 1/3 cup of olive oil but the finished salmon stays incredibly moist and flavorful thanks to ample fresh citrus and a touch of steam from the Anova Precision Oven. The oven perfectly cooks the salmon in under 30 minutes, so it is a dish that is special enough to make for weekend company but also easy enough to whip up for a quick weeknight dinner. Make sure to store any leftover fish covered in the vinaigrette (this will keep it from drying out) and enjoy it chilled in salads or break it up with a fork and use as an alternative to tuna fish in a sandwich.
Prep Time
Cook Time
Citrus and Olive Oil Roasted Salmon
5 (3)
2 Tbsp
fresh mandarin juice plus 1 large mandarin (78g), sliced into thin rounds
2 Tbsp
fresh lime juice plus 1 large lime (75g), sliced into thin rounds
2 Tbsp
fresh lemon juice plus 1 small lemon (120g), sliced into thin rounds
1.5 tsp
3 cloves
garlic (7g), finely grated
Kosher salt and freshly ground black pepper
5 Tbsp
extra-virgin olive oil
1 (2-pound)
skinless salmon filet, preferably center-cut
½ cup (60g)
pitted castelvetrano olives, hand-torn in half or thirds
Hand-torn fresh dill fronds, for garnish
Whole fresh flat-leaf parsley leaves, for garnish

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 20%
Temp: 300°F
Heat: Rear

2. Prep the Salmon

In a 9- by 13-inch baking dish, whisk together the mandarin juice, lime juice, lemon juice, honey, garlic, a large pinch of salt, and several large grinds of black pepper. Slowly whisk in the olive oil. Season the salmon liberally on all sides with salt and pepper then place the fish top-side-up in the baking dish. Spoon the vinaigrette over the top of the salmon.
Prep the Salmon

3. Add Citrus Slices and Insert the Probe

Sprinkle the olives around the fish then stir into the vinaigrette. Shingle the citrus slices over the top of the salmon then spoon with some of the vinaigrette. Insert the probe into the thickest part of the fish.
Add Citrus Slices and Insert the Probe

4. Cook

Transfer the baking dish to the oven, attach the probe, and cook until the probe reaches the set internal temperature, 18 to 25 minutes, opening the oven and spooning the vinaigrette over the salmon once after 10 minutes. The timing for this step will vary depending on the thickness of your fish.
Sous Vide Mode: Off
Steam: 20%
Temp: 300°F
Heat: Rear
125°F Probe Target

5. Rest, Garnish, and Serve

Remove the baking dish from the oven, remove the probe, and rest the salmon for 5 minutes. Garnish with dill and parsley and serve immediately.
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