Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces. Feel free to play around and swap in cod, halibut, John Dory, or turbot fillets in lieu of the salmon.
Recipe information
Yield
6 Servings
Ingredients
1
1
1
1
4
1
¾
Need to make a substitution?
Preparation
Step 1
Preheat oven to 275°. Toss 1 medium fennel bulb, thinly sliced, 1 blood or navel orange, very thinly sliced, seeds removed, 1 Meyer or regular lemon, very thinly sliced, seeds removed, 1 red Fresno chile or jalapeño, with seeds, thinly sliced, and 4 sprigs dill in a shallow 3-qt. baking dish; season with kosher salt and coarsely ground black pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour ¾ cup extra-virgin olive oil over.
Step 2
Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
Step 3
Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with flaky sea salt and pepper and top with fresh dill sprigs.