Oven-Baked Clementine Glazed Salmon

French

Salmon is a versatile and flavorful fish that pairs wonderfully with various ingredients.

In this recipe, inspired by Jamie Oliver, we enhance its natural richness with a sweet and tangy clementine glaze.

This dish is not only quick to prepare but also offers a delightful combination of flavors that will elevate your dining experience.

Festive Clementine-Glazed Salmon: A Perfect Holiday Centerpiece

This oven-baked clementine-glazed salmon is a showstopping dish bursting with sweet, citrusy, and delicately tangy flavors.

Perfect for festive occasions like Christmas, Thanksgiving, or Easter dinner, this recipe brings elegance and vibrant taste to your holiday table.

Ready in just 30 minutes, it’s the ultimate easy and healthy meal, ideal when you want something quick yet impressive.

The magic lies in the fusion of tender, oven-roasted salmon and the glossy glaze made from juicy clementines.

The result? A mouthwatering harmony of sweet and zesty notes that melt into the rich, flaky fish.

Serve it with a side of roasted root vegetables, a creamy potato gratin, or a fresh arugula and pomegranate salad for a festive pop of color.

For an extra touch, garnish with clementine slices and fresh herbs just before serving, it looks as good as it tastes!

Ingredients for Baked Clementine-Glazed Salmon Recipe

To prepare this baked salmon with clementine glaze, you’ll need:

For the Salmon:

• Salmon fillets : Use fresh, skin-on fillets (adjust quantity based on number of guests). Skin helps retain moisture and adds flavor while roasting.
• Olive oil : A light coating of extra virgin olive oil keeps the salmon tender and promotes even browning.
• Salt : Use sea salt or kosher salt to enhance the natural flavor of the fish.
• Freshly cracked black pepper : Adds a touch of warmth and depth to the seasoning.
• 2 to 3 clementines : Thinly sliced with seeds removed; the amount may vary depending on their size. Choose ripe, juicy clementines for maximum sweetness.
• Fresh dill sprigs : Optional but highly recommended; adds a fresh, herbal note and makes the dish visually appealing.

For the Clementine Glaze:

• 120 ml clementine juice : Freshly squeezed juice is best for a naturally sweet and tangy flavor.
• 120 ml apple cider vinegar : Balances the sweetness of the juice and adds a subtle tangy kick.
• 2 tablespoons brown sugar : Creates a rich, caramelized glaze that complements the salmon beautifully.
• 2 tablespoons soy sauce : Adds umami and saltiness to round out the glaze’s flavor profile.

How to Replace Wine or Alcohol in This Recipe

In Jamie Oliver’s original version, he used an alcoholic drink to prepare the clementine glaze.

Since I don’t cook with alcohol, I looked for the best alternatives to replace wine or liquor in this kind of dish. After some research and testing, here are the substitutions that work beautifully:

• White vinegar with a little water and sugar: I use this trick often, but the flavor can be strong if the vinegar isn’t of good quality. Personally, I prefer bringing white vinegar from Algeria,  it has a mild, distinctive taste that I love.
• Balsamic vinegar: My favorite substitute for red wine. I’m a big fan of balsamic vinegar and use it in many dishes for its rich, slightly sweet flavor.
• Grape juice: Perfect when you want a hint of sweetness. Use white grape juice instead of white wine, and red grape juice in place of red wine, both give excellent results.
• Apple cider vinegar: A staple in my kitchen. It adds a subtle tang and depth of flavor that works wonderfully in glazes and sauces.

So, instead of vodka in the original recipe, I used apple cider vinegar to make the clementine glaze, and the salmon turned out incredibly flavorful and tender.

Step-by-Step Instructions to Make Clementine-Glazed Baked Salmon

Follow these steps to create the perfect baked salmon with clementine glaze:

1. Prepare the Glaze:

• In a medium saucepan, add the freshly squeezed clementine juice, apple cider vinegar, brown sugar, and soy sauce.
• Stir well to combine all ingredients, then place the pan over medium-high heat.
• Bring the mixture to a gentle boil, allowing the sugar to fully dissolve.
• Once it starts bubbling, reduce the heat to low and let the glaze simmer for about 5 to 7 minutes. Stir occasionally to prevent sticking.
• Continue simmering until the glaze has thickened slightly and reduced by about half. It should have a syrupy consistency that clings lightly to a spoon.
• Remove from heat and let it cool slightly. Set aside, this will be your flavor-packed finish for the salmon.

2. Prepare the Salmon:

• Rinse the clementines under cool water and slice them into very thin rounds. Remove any seeds to prevent bitterness.
• Gently scrape the skin of the salmon with the back of a knife to eliminate any leftover scales. Keep the skin on, it acts as a natural barrier and helps lock in moisture.
• Drizzle the salmon fillets with olive oil and rub it evenly over the surface.
• Season generously with sea salt and freshly cracked black pepper to bring out the fish’s natural richness.
• Place the fillets skin-side down in a baking dish or roasting pan that fits them comfortably without crowding.

3. Assemble the Dish:

• Lay the thin clementine slices across the top of each salmon fillet, slightly overlapping for a beautiful presentation.
• Gently pour the prepared clementine glaze over the salmon and citrus slices, ensuring everything is well coated and glossy.

4. Bake the Salmon:

• Preheat your oven to 200°C (400°F).
• Place the baking dish on the center rack and roast the salmon for 12 to 15 minutes, depending on the thickness of the fillets.
• Halfway through cooking, baste the fish with the juices collecting in the dish to deepen flavor and keep it moist.
• If the clementine slices begin to brown too quickly, flip them gently with tongs to prevent burning.

5. Final Touch:

• Once the salmon is cooked through and flakes easily with a fork, remove it from the oven.
• Let it rest for 2 to 3 minutes before serving.
• Garnish with sprigs of fresh dill for a burst of color and aroma.
• Drizzle with a spoonful of the remaining glaze from the pan to finish the dish with extra shine and flavor.

Cooking Tips for Perfect Clementine-Glazed Salmon

Here are a few simple tips to help you make salmon that’s tender, juicy, and beautifully caramelized with a light clementine glaze:

• Ideal oven temperature (180°C / 350°F): Cooking at 180°C allows the salmon to bake gently without drying out. This temperature ensures a soft, flaky interior and a lovely golden glaze.
• How to prevent it from drying out: Baste the salmon with its cooking juices several times during baking. You can also loosely cover it with foil for the first 10 minutes to help retain moisture.
• When to add the glaze (before or during cooking): Brush on the first layer of glaze before baking so the flavors soak into the fish, then add another layer halfway through for a glossy, lacquered finish.
• How to tell when salmon is perfectly cooked: The salmon is done when the flesh looks opaque and flakes easily with a fork but remains slightly pink in the center. If using a thermometer, aim for an internal temperature of 50-52°C (122-125°F).

How to Store and Reheat Clementine-Glazed Salmon

Here’s how to keep your salmon tender and flavorful after cooking:

• Refrigeration: Store the salmon in an airtight container in the fridge for up to 2 days to maintain its texture and freshness.
• Preventing dryness: Add a spoonful of glaze or a drizzle of olive oil before sealing the container, this keeps the flesh moist and flavorful.
• Reheating in the oven: Warm the salmon in a 150°C (300°F) oven, covered with foil, for 10-12 minutes to heat it gently without drying it out.
• Reheating on the stove: Reheat over low heat with a bit of glaze or pan juices to bring back its tenderness and shine.
• Avoid the microwave: Microwaving tends to dry out the salmon and alter its texture, gentle heat is always best.
• Freezing (not recommended): The texture changes after freezing because of the glaze and citrus; it’s best enjoyed fresh for optimal flavor and softness.

FAQ : Everything You Need to Know About Clementine-Glazed Salmon

Here are answers to the most common questions to make sure your recipe turns out perfectly every time:

– Can I use frozen salmon? Yes, but make sure to thaw it completely in the fridge and pat it dry before seasoning so the glaze sticks well and cooks evenly.

– Can I make the glaze ahead of time? Definitely! You can prepare the glaze up to 2 days in advance and keep it in an airtight jar in the fridge. Simply reheat it gently before using.

– What other citrus can I use instead of clementine? Depending on the season, oranges, mandarins, pink grapefruit, or lime all work beautifully, each adds its own balance of sweetness and acidity.

– Can I cook this recipe in a skillet? Yes! Pan-sear the salmon over medium heat with a bit of oil, then pour the glaze in at the end to coat it and achieve that same glossy finish you’d get from the oven.

Other dishes to try

• Slow oven-braised lamb shanks
• Juicy Oven-Roasted Chicken
• Baked Sea Bream with Potatoes and Tomatoes
• Roast Stuffed Turkey Recipe