Orange-Roasted Salmon with Yogurt-Caper Sauce
I am originally from the East Coast of Canada and I grew up on fish. We have fish at least once a week.
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- 2 Tbsp
- extra-virgin olive oil; more for the baking sheet
- 1-inch-thick, skin-on center-cut salmon fillets (about 6 oz. each), pin bones removed
- 3/4 tsp
- kosher salt; more to taste
- freshly ground black pepper
- 3/4 c
- plain whole-milk yogurt
- 2 Tbsp
- finely chopped fresh flat-leaf parsley
- 1 1/2 Tbsp
- capers, drained, rinsed, and chopped
- 1 Tbsp
- fresh orange juice
Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
Combine the yogurt in a small bowl with the remaining 1 Tbs. of olive oil, 1/2 tsp. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.
Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.