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Orange-Roasted Salmon with Yogurt-Caper Sauce

by Molly Stevens

read reviews (8)

Because it's such a delicious roast, you'll be tempted to save this dish for company, but don't. Treat yourself. Ready in the time it takes to make a salad and set the table, it's perfect for a weeknight meal, and the citrusy-tangy sauce is one you'll want to whip up anytime you want to add something special to a simple fish. Serves 6

To learn more, read the article:
Quick Prep, Easy Roast

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salmon capers plain yogurt more more

2 Tbs. extra-virgin olive oil; more for the baking sheet
Six 1-inch-thick, skin-on center-cut salmon fillets (about 6 oz. each), pin bones removed
1-1/2 tsp. finely grated orange zest
3/4 tsp. kosher salt; more to taste
Freshly ground black pepper
3/4 cup plain whole-milk yogurt
2 Tbs. finely chopped fresh flat-leaf parsley
1-1/2 Tbs. capers, drained, rinsed, and chopped
1 Tbs. fresh orange juice

Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.

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.

Serving Suggestions

Serve with Steamed Green Beans with Lemony Tahini Sauce.

nutrition information (per serving):
Calories (kcal): 340; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 40; Monounsaturated Fat (g): 8; Carbohydrates (g): 2; Polyunsaturated Fat (g): 5; Sodium (mg): 300; Cholesterol (mg): 110; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 89 , pp. 102a

October 15, 2007

user reviews

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by MidwesternFoodie, 1/4/2013O my. Fantastic recipe! Fast, easy, healthy and tastes amazing!

by DrKoob, 3/22/2011It doesn't get much simpler, easier or better than this. The tastes are amazing. Just lucky to live in the Pacific NW where we can get outstanding salmon year round. Had it with some wonderful sockeye tonight, the second time I have made this recipe. Cut the sauce in half as there were only two of us. The roasted zest on the salmon really makes it. Served with rice and asparagus. This is now a regular once a month. In summer I will try it on the grille. Bet it works great there as well Maybe on cedar.

by sasycali, 1/31/2011one word: AWESOME! My fam raved about it and ate every single bite. I also used the yogurt-caper sauce in lou of tarter sauce with homemade fish-sticks. Nice to have a non-mayo option

by FlyingRon, 1/18/2011Made it last night and it was fabulous. Since my wife is dieting, I skipped the olive oil in the sauce and used a non-fat greek yogurt instead. She still raved over it.

by bookwyrm73, 4/4/2009I love Molly Stevens. I'd cook a doorstop if she gave me a recipe for it. The citrus was lovely with the fish and the capers made the sauce memorable. Wonderful recipe for when people come over.

by m2violin, 1/11/2008Good, inexpensive, easy Friday night dinner recipe. The yogurt sauce is a good accompaniament to the salmon.

by kaceyg3, 1/4/2008Outstanding. The sauce was spectacular...the capers really made the dish - make sure not to over-cook the salmon, it is easy to do if it isn't watched. We had this with the Smashed Potatoes and the Roasted Asparagus with Parmesan and this made for a wonderful dinner. THANK YOU "FINE COOKING" !

by sewapel, 12/13/2007

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