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Baked Salmon with Citrus Vinaigrette

Scott Phillips

Servings: four.

This salmon goes beautifully with a simple salad of shaved fennel and radishes tossed with fresh lemon juice.


  • 1 medium shallot, finely diced
  • 1-1/2 Tbs. Champagne vinegar or white-wine vinegar
  • 2 tsp. fresh lemon juice
  • 2 tsp. fresh orange juice
  • 1/2 Tbs. finely chopped lemon zest
  • 1/2 Tbs. finely chopped orange zest
  • Kosher salt
  • 4 5-oz. skinless, center-cut salmon fillets
  • 1/4 cup extra-virgin olive oil; more for the salmon
  • Fresh chervil leaves or 1 Tbs. roughly chopped fresh cilantro, for garnish

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 360
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 90
  • Sodium (mg): 350
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 32


  • Position a rack in the center of the oven and heat the oven to 400ºF.
  • In a small bowl, combine the shallot, vinegar, lemon juice, orange juice, lemon zest, orange zest, and a pinch of salt. Let the mixture sit for 5 to 10 minutes.
  • Meanwhile, season the salmon with salt, put it on an oiled rimmed baking sheet, and drizzle a thin stream of oil on top. Bake until it’s done to your liking, about 6 minutes for medium, 8 minutes for medium well, keeping in mind that it will continue to cook after it comes out of the oven.
  • Whisk the 1/4 cup oil into the shallot mixture, taste, and adjust the seasoning with a drop of vinegar if necessary. Transfer the salmon to four dinner plates, spoon about 2 Tbs. of the vinaigrette onto each portion, sprinkle the chervil leaves or cilantro on top, and serve.


Rate or Review


  • cookykamp | 05/12/2010

    Simple and fast recipe. This just !pops! with bursts of freshness and flavor! Definately will repeat!

  • User avater
    mowgli | 12/06/2009

    I agree that this is an unbelievable recipe - easy, fast and delicious. The vinaigrette is WONDERFUL! I used slightly larger pieces(7 oz) of salmon, so upped the cooking time by about 2 minutes. This is one of the best salmon recipes I have now!

  • JaniceJ | 02/27/2009

    Three words: Oh. My. God. This was so easy to toss together, and the results were far better than any salmon I've had in restaurants. The roasted salmon was so tender and moist, and -- once topped with the vinaigrette -- was beautiful and tasty enough to serve to company. I happened to have a blood-orange flavoured olive oil, so that's what I used to drizzle on the salmon. This recipe is definitely a keeper; I encourage you to try it.

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