The Secret to Perfectly Baked Salmon: No Fear Recipe!
Looking for the perfect orange glaze for your baked salmon dish? In this recipe, Ellen shares her delicious orange salmon recipe, which is easy to make and full of flavor. Get ready to impress your taste buds with this FacilSabroso recipe!
Ingredients
- 1 red onion
- 2 green onions
- 3 tbsp capers
- 3-4 fillets Salmon
- Salt To your taste
- Ground Papers To your taste
- 2 Oranges or equivalents to orange juice
- 3 tbsp olive oil
Instructions
- Preheat your oven to 200°C (392°F).
- Chop the Red Onions into half-moon slices and the green onions into small rings.
- Place the onions on the bakeware, and add the capers.
- Place the Salmon fillets on the bed made of onions and capers.
- Salt and freshly ground pepper to your taste.
- And here is the SECRET 🤫 ingredient -add orange juice! Juice from 2 Oranges.1
- Tosse with olive oil.2
- Bake at 200°C (392°F) for 18-23 minutes. Please note that the baking time may vary depending on your oven.3
- And voilà! There we have a promised perfect mouthwatering baked salmon 😉As you can see, it is really easy and quick recipe that literally anyone can make
Video
Notes
Tip:
-Always use freshly ground pepper in your cooking. Freshly ground pepper offers a more complex and nuanced flavor profile making your dishes more tasty and aromatic.
Notes:
(1) The reason why we use orange juice here is because the citric acid in oranges breaks down proteins in the salmon, leading to a more tender and flavorful fish.
Orange juice adds a bright and refreshing note to the salmon, balancing the richness of the fish.
(2) Pouring olive oil over the fish's surface will prevent fish from drying during the baking process.
(3) You will know that your salmon is ready when there is a change in flesh color from translucent to opaque pink or orange. The center should have a slight translucency for medium doneness and be completely opaque for well-done salmon. Additionally, gently press the salmon with a fork. If it flakes easily, it's likely cooked through.