Rosemary Baked Salmon Recipe

This elegant Rosemary Baked Salmon is a holiday centerpiece as well as being exceptionally moist! Roasting the fish on a bed of citrus slices steams the fillet gently, which along with the honey-rosemary glaze adds a sweet, aromatic finish to this salmon that is so impressive for a dinner party.

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Rosemary Baked Salmon Recipe Ingredients

• The Salmon & Citrus Bed:
  • 1 (2.5 lb) side of salmon, skin-on
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pink grapefruit (zest half, slice half)
  • 1 lemon (zest half, slice half)
  • 1 orange (zest half, slice half)
  • 4 garlic cloves, thinly sliced
  • 1 large shallot, thinly sliced
  • 4 sprigs fresh rosemary (plus 1 tbsp chopped needles)
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
• The Pickled Red Onions:
  • 1 medium red onion, thinly sliced
  • 1/2 cup cider vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt, 1 tsp peppercorns, 1 bay leaf
  • 1/2 cup water

How To Make Rosemary Baked Salmon Recipe

1. Prep the oven: Preheat the oven to 350°F (175°C). Line a large baking sheet with foil and brush it with 2 tablespoons of olive oil to prevent sticking.
2. Make the glaze: In a small bowl, combine the grated zest of half the grapefruit, lemon, and orange. Juice those zested halves into the bowl. Whisk in the chopped rosemary needles, honey, and the remaining 1/2 cup olive oil. Set this vinaigrette aside.
3. Prepare the bed: Thinly slice the remaining un-zested halves of the citrus fruits. On the baking sheet, create a bed using half of the citrus slices, half of the sliced garlic, half of the shallot, and the whole rosemary sprigs.
4. Roast: Season the salmon liberally with kosher salt. Lay it skin-side down on top of the citrus bed. Arrange the remaining citrus slices, garlic, and shallot on top of the fish. Drizzle the citrus-honey vinaigrette all over the salmon. Roast for 20–23 minutes until the fish flakes easily and is just cooked through.
5. Pickle the onions: While the salmon cooks, combine vinegar, sugar, peppercorns, salt, bay leaf, and water in a saucepan. Heat until sugar dissolves. Pour this hot brine over the sliced red onions in a heat-proof jar. Let them cool.
6. Serve: Transfer the salmon to a platter. Garnish with fresh citrus slices, the pickled red onions, and fresh rosemary sprigs. Sprinkle with flaky salt.

Recipe Tips!

• Citrus Shield: Placing the salmon on top of the citrus slices acts as a rack. It lifts the skin off the foil so it doesn’t stick, and the steam rising from the fruit infuses the meat from underneath.
• Room Temp Fish: Let the salmon sit on the counter for 20 minutes before roasting. Cooking fridge-cold fish leads to uneven cooking (cooked outside, raw inside) and causes white albumin to leak out.
• Pickle Time: Make the pickled onions first! The longer they sit in the warm vinegar, the brighter pink and milder they become. They add a crucial acidic crunch to the fatty fish.
• Honey Glaze: The honey in the vinaigrette helps the salmon brown slightly and balances the tartness of the grapefruit juice. Don’t skip it!

What To Serve With Rosemary Baked Salmon Recipe?

This Rosemary Baked Salmon Recipe is a showstopper that pairs with elegant sides! A bed of Roasted Fennel or Asparagus works perfectly as they can roast in the oven alongside the fish. For a starch, serve with Wild Rice Pilaf or baby potatoes roasted with rosemary. A glass of crisp Rosé or a Pinot Noir has enough body to stand up to the rich salmon and herbs.

How To Store Rosemary Baked Salmon Recipe

• Refrigerate: Store leftover salmon in an airtight container for up to 2 days. The citrus flavor intensifies as it sits.
• Reheat: Salmon dries out easily. It is best to eat leftovers cold in a salad or flaked into pasta. If reheating, do it gently in a low oven covered with foil.
• Freeze: You can freeze the cooked salmon, but the texture will suffer. The pickled onions keep in the fridge for up to 1 week!

Rosemary Baked Salmon Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 28g
• Carbohydrates: 8g
• Protein: 35g

Nutrition information is estimated per serving.

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