Salmon With Whole Lemon Dressing

Updated on Feb. 27, 2020

Total Time: 30 minutes

Rating: Not rated yet

Comments: Read comments

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Ingredients

For the Whole Lemon Dressing:

• 2 lemons, seeds removed, peel, pith and flesh finely chopped (all components included for maximum flavor)

• 1 small shallot or 1 garlic clove, finely minced

• 3 sprigs oregano, marjoram, or thyme, leaves stripped and minced

• 2 tablespoons white wine vinegar

• Kosher salt and freshly ground black pepper (to taste)

• ¼ cup extra virgin olive oil (plus extra for drizzling)

For the Salmon:

• 1½ pounds skin-on salmon fillet (skinless acceptable in a pinch)

For Serving:

• 1 head butter lettuce or Little Gem lettuce, torn into large, bite-sized pieces

• 2 Persian cucumbers or radishes (or both), thinly sliced for crunch

Preparation

Step 1: Prepare the Whole Lemon Dressing

In a small mixing bowl, combine the finely chopped lemon (peel, pith, and flesh), minced shallot/garlic, chopped herbs, and white wine vinegar. Season generously with Kosher salt and freshly ground black pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing until smooth and cohesive. Set aside.

Step 2: Roast the Salmon

1. Preheat the oven to 325°F (163°C).

2. Pat the salmon fillet dry with paper towels to remove excess moisture (critical for even browning). Season both sides generously with Kosher salt and freshly ground black pepper.

3. Place the salmon skin-side down in a 9×13-inch (2-quart) baking dish. Spoon half the lemon dressing over the salmon, ensuring even coverage.

4. Transfer the baking dish to the preheated oven and roast until the salmon is just cooked through but retains a slight pink center (medium-rare). This typically takes 15–20 minutes, depending on thickness. For precision, insert an instant-read thermometer into the thickest part; aim for 130–135°F (54–57°C) for medium-rare, or 140°F (60°C) for medium.

Step 3: Assemble & Serve

1. Prepare the platter: Wash the lettuce thoroughly, pat dry gently (optional), and tear into large pieces. Arrange evenly on a large serving platter.

2. Transfer the salmon: Carefully remove the roasted salmon from the baking dish (skin may be crispy; discard or reserve if desired). Place the salmon over the lettuce, ensuring it rests on the platter.

3. Finish the dish: Spoon the remaining lemon dressing over the salmon and lettuce. Drizzle with extra olive oil for a glossy finish (optional). Serve immediately alongside sliced Persian cucumbers or radishes for a crisp, refreshing contrast.

Pro Tips for Moist, Tender Salmon

To avoid dryness (a common pitfall), culinary experts recommend adjusting the roasting method:

• Low-Temp & Parchment Wrapping: Roast at 250°F (121°C) with the fillet loosely wrapped in pierced parchment (to trap steam). Use a thermometer to cook to 130°F (54°C), taking 25–30 minutes.

• Humidified Oven (Alice Waters Method): Preheat to 200°F (93°C), place a pan of warm water on the lowest rack (to add humidity), and roast salmon wrapped in parchment for 25–30 minutes. This yields a "velvet-like" texture, per Chez Panisse Cookbook (1999).

User Testimonials

• "I found this recipe on a bus in Italy, bought salmon at the fishmonger, and used home ingredients. The dressing is quick, and we enjoyed a lovely lemony salmon lunch in minutes. Delicious!"

• "The whole lemon dressing is divine! For moisture, roast at 250°F with pierced parchment (per NYT’s Slow-Roasted Citrus Salmon). Alice Waters’ 200°F humidified oven method is also foolproof."

• "My go-to baked salmon recipe for years. Can’t beat the lemon dressing’s brightness with fresh salmon."

• "Favorite salmon recipe ever. The dressing is perfection, and the fish stays tender—no dryness issues!"

ENJOY!