Wüsthof America

Lemon Roasted Salmon


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Lemon Roasted Salmon with Cranberry and Orange Sauce

 

Recommended Tools:

WÜSTHOF 8” Cook’s Knife

 

Servings: 8

 

Ingredients:

  • 5 – 6 pounds whole salmon, scaled, tail off, head off
  • Olive oil
  • Kosher salt
  • 1 whole lemon, sliced into 6 wedges
  • 6 bay leaves
  • 2 whole garlic heads, sliced horizontally
  • 4 sprigs fresh thyme
  • 4 Tbsp unsalted butter
  • Sprig of rosemary
  • 2 cloves of garlic, cut in half
  • 1 tsp cracked peppercorns
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ pound fresh cranberries
  • 2 cups fresh orange juice
  • 2 Tbsp honey

 

INSTRUCTIONS:

Salmon:

Preheat oven to 450°F.

Make three ¼ inch deep diagonal incisions across the salmon skin on both sides.

Rub with olive oil and season with kosher salt, to taste (about 2 Tbsp).

Stuff a lemon wedge and a bay leaf into each incision.

Place the salmon in the roasting pan.

Place the garlic heads in the roasting pan next to the salmon cut side up. Drizzle the garlic heads witholive oil and add a sprig of thyme to each garlic half.

Put salmon in the oven for approximately 18 minutes.

After 18 minutes, remove the pan from the oven, add the butter, and allow it to melt with the heatof the pan.

Baste the salmon with the butter.

Put salmon back into the oven for two minutes, then pull out and baste with the butter.

Repeat this process at least 3 – 4 more times, or until the salmon is cooked to your preferredtemperature and the butter has browned.

We recommend a total cooking time of 25 – 30 minutes for a medium-temperature salmon.

Cranberry and Orange Sauce:

Make a sachet with the rosemary, garlic, peppercorns, coriander seeds, and cumin seeds. You can makea simple one by layering cheesecloth (to prevent seeds from slipping through) and tying it closed withtwine.

In a saucepan, add ¾ of the fresh cranberries, all of the fresh orange juice, honey and the sachet.

Simmer on low heat for 20 – 30 minutes until it’s reduced by half and the cranberries have burst.

Add the remaining cranberries and cook for another 10 minutes.

If you find that it has reduced too much and become too thick, adjust with a couple tablespoons of water.

To Serve:

Serve on a platter for family-style eating!

Top the salmon with the brown butter from the roasting pan and drizzle 4 – 6 tablespoons of thecranberry sauce on top of salmon.

Finish with coarsely-ground sea salt and serve the rest of the sauce on the side.