Roasted Salmon with Tangerine and Ginger Relish

I'm of the belief that grilled fish is often the best fish, but it's still a little cold to stand outside in the evenings now. This recipe for oven-roasted salmon (courtesy of KCET show America's Test Kitchen) is a nice wintry rendition of a fish feast, and the topping makes use of one of our tastiest winter products: tangerines. Enjoy!

Photo courtesy America's Test KitchenRoasted Salmon with Tangerine and Ginger Relish
Serves 4
1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part
2 teaspoons olive oil
salt and pepper

4 tangerines (or 2 medium oranges), rind and pith removed and segments cut into 1/2 inch pieces (about 1 cup)
1 scallion, sliced thin
2 teaspoons fresh lemon juice
2 teaspoons olive oil
1 1/2 teaspoons fresh ginger
salt and pepper

Place the tangerine pieces in a fine mesh strainer set over a medium bowl and drain for 15 minutes. Pour off all but 1 tablespoon tangerine juice from the bowl and whisk in the scallion, lemon juice, olive oil, and ginger. Stir in the tangerine pieces and season with salt and pepper to taste; set aside.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Use sharp knife (or a serrated knife, if need be) to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh. (You don't have to serve the fish skin-on, but don't remove the skin before cooking.)

Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Top with relish and serve.

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About the Author

Katherine is the former Living Managing Editor at She's been living in and writing about this area for over a decade.
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