Marinated salmon is a light fish main course, rich in flavors but with a delicate taste. For the marinade, I chose extra virgin olive oil, lemon juice and zest, bay leaf, pink pepper, black pepper, anise seeds, and fennel seeds. You can also add thyme and dill. Let it rest for twenty-four hours and then bake. Simple and good, marinated salmon is perfect to serve both for everyday dinners and on special occasions.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.8 lbs salmon fillet (cleaned)
- 1 cup extra virgin olive oil
- 1 lemon (zest and juice)
- 1 leaf bay leaf
- 1 tsp fine salt
- to taste pink peppercorns
- to taste black peppercorns
- to taste fennel seeds
- to taste anise seeds
Tools
- 1 Baking Dish
- 1 Sieve
Steps
To prepare this dish, I bought pre-cleaned and portioned salmon fillets. I simply checked for any bones.
Place the salmon fillets in a baking dish, add extra virgin olive oil, lemon juice with grated zest, black and pink pepper, bay leaf, anise seeds, and fennel seeds. Gently massage the salmon fillets to let the marinade flavor the flesh. Cover with plastic wrap and place the dish in the refrigerator for twenty-four hours.
After the resting time, remove the salmon from the fridge and let it acclimate to room temperature for an hour. Strain the marinade through a sieve. Transfer the salmon back to the baking dish, drizzle with the strained marinade oil, and bake in a preheated oven at 356 °F for 15 minutes.
Once cooked, let the salmon rest a few minutes at room temperature before serving it.
Notes
This content contains one or more affiliate links.
For the marinade, I took inspiration from HERE.
