The orange dill salmon is baked with fresh oranges and dill. It cooks quickly and is served with orange-flavored rice and white wine sauce.
This orange dill salmon is one of my favorite salmon recipes. And I do cook a lot of salmon.
Why do I like it so much? First of all, the flavors; I love cooking with oranges or any other citrus fruit. Check out this Chicken Breast with Orange Sauce, for instance, you will love it!
Then, this orange dill salmon recipe is so easy and quick to make. Yet it tastes and looks impressive enough to serve to guests. Make some orange rice on the side, an easy dessert and dinner is served!
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Recipe ingredients
- Salmon fillets weighing about 300 g/ 10.5 oz each/ 300 g. Two fillets are enough for 4 servings.
- You can also use a large salmon fillet weighing about 1.3-1.6 lb/ 600-700 g. The baking time will remain similar; just add a couple of extra minutes if needed.
- Fresh fish is always better, but good-quality frozen fillets should be fine as well.
- Try the Salmon Risotto, too.
- Oranges: It is preferable to buy organic, unwaxed oranges since you will be using them with the peel. Wash and dry the oranges very well before using them.
- Fresh dill, grainy mustard, and butter.
- For the sauce: Dry white wine, vegetable or homemade salmon stock, and heavy cream
- For the rice: Long-grain rice, vegetable or chicken stock we use to make Chicken Dumpling Soup, one organic orange. You will need the zest and the juice.
Roast the salmon
The salmon is topped with a butter, dill, and mustard mixture and baked between slices of oranges. This ensures that the fish doesn't dry out; it remains moist and delicious. The orange juice, butter, and dill flavor infuse the fish and make it irresistible.
- Step #1: Cover the fillets with the butter, mustard, and dill mixture.
- Step #2: Place half the sliced oranges in a roasting tin, place the salmon on top, and cover it with the remaining slices.
- Step #3: Pour the stock into the tin.
- Step #4: Roast the orange dill salmon for only 15-17 minutes, depending on the thickness of the fish and your oven. The salmon should be slightly undercooked as it will continue cooking while it stands.
Orange rice
Make the orange rice while the salmon is in the oven. Check the packet's instructions; if the rice needs a longer cooking time, start a bit ahead so that the salmon and the rice are ready at the same time.
Sauce
Make the sauce while the salmon is resting. Use the cooking liquid from the roasting tin and thicken it with a cornstarch slurry.
Recipe FAQs
According to USDA, you should not (the link opens in a new tab) as washing will only spread bacteria and increase the risk of cross-contamination. Only cooking meat and fish to the proper temperature will kill bacteria.
While this salmon dish with orange and dill is best served immediately, leftovers can be refrigerated in an airtight container for about two days. Keep the oranges and rice separated from the fish.
Reheat in the microwave.
Orange Dill Salmon (with Rice)
Ingredients
Orange dill salmon:
- 2 pieces salmon fillets 300 g/ 10.5 each, Note1
- 2 oranges Note 2
- 1 bunch dill
- ยผ cup soft butter
- 1 tablespoon sweet grainy mustard
- 1 cup vegetable or fish broth
Orange rice:
- 1 tablespoon olive oil
- 1 cup long-grain rice
- 2 cups chicken stock or vegetable broth
- 1 organic orange zest and juice
- fine sea salt
Sauce:
- ยฝ cup dry white wine
- ยฝ cup heavy cream
- 2 tablespoons corn starch
- 2-3 tablespoons cold water
- fine sea salt and pepper
Instructions
Salmon:
- Preheat the oven to 370ยฐF/ 190ยฐC.
- Slice the oranges into thin slices; remove the seeds if necessary. Place half of the pieces in a buttered baking dish.2 oranges
- Mix topping: Pick the dill leaves. Chop the dill leaves finely and mix them with soft butter, some salt, and pepper. Blend with an immersion blender, and mix in the grainy mustard.1 bunch dill + ยผ cup soft butter/ 60 g + 1 tablespoon sweet grainy mustard
- Bake: Dry the fish with kitchen paper. Spread the dill-butter mixture evenly on top and place the fish in the baking dish. Cover with the remaining orange slices. Pour the broth into the dish and place it in the oven for about 15-17 minutes. It should be slightly undercooked; it will continue cooking a little bit while it stands.2 pieces salmon fillets +1 cup vegetable or fish broth/ 250 ml
- Keep warm: Remove the salmon from the oven and pour the broth into a small saucepan. Turn off the oven and place the salmon back in until you make the sauce, leaving the oven door cracked so that the fish doesnโt overcook in the meantime.
Orange rice:
- Rice: While the salmon is in the oven, make the orange rice. Heat the olive oil in a saucepan, add the rice, and stir it in for about 3 minutes.1 tablespoon olive oil + 1 cup long-grain rice/ 200 g
- Cook the rice: Add the chicken stock, half of the zest, orange juice, and some salt, bring to a boil, lower the heat, and simmer, covered, until all the liquid has been absorbed and the rice is tender, about 18โ20 minutes or according to the packet's instructions. Fluff with a fork and add the remaining zest and orange juice.2 cups chicken stock / 480 ml + zest and orange juice + fine sea salt
White wine sauce:
- Add the white wine and the heavy cream to the saucepan with the vegetable broth and cook on high heat, uncovered, for about 5 minutes.ยฝ cup dry white wine/ 120 ml + ยฝ cup heavy cream/ 120 ml
- Thicken: Mix the cornstarch with some cold water until you have a thick yet runny paste. Pour slowly into the cooking sauce. You don't have to add all the cornstarch mixture, just enough to thicken the sauce to your liking. Let bubble shortly, and adjust the taste with salt and pepper.2 tablespoons corn starch + 2-3 tablespoons cold water + fine sea salt and pepper
Notes
- Salmon: You can also use a large salmon fillet weighing about 1.3-1.6 lb/ 600-700 g. The baking time will remain similar; just add a couple of extra minutes if needed. Fresh fish is always better, but good-quality frozen and well-thawed fillets are ok, too.
- Oranges: It is preferable to use organic, unwaxed oranges since you will be using them with the peel.
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marcela says
yum! looks lovely!
Thao @ In Good Flavor says
This is a wonderful dish, a perfect option when you're in a mood for something that is light and won't leave you feeling weighted down. I would have never thought to use orange with salmon. It looks delicious and the rice sounds amazing!!
Adina says
Thank you, Thao. I could imagine eating the rice on itself as well, which just some salad on the side.
Adri says
This looks so tasty. I think citrus and salmon are a perfect combo, and I bet with the wine and mustard this is delicious!
Adina says
Thank you, Adri. Nice of you to stop by. ๐
Kathy @ Beyond the Chicken Coop says
I absolutely love salmon and love how you made yours! Oranges add such freshness and pair so well with fish! Love it!!!
Adina says
Thank you, Kathy. Oranges and salmon really go well together.
Adina says
Thank you, Meghan.
Meghan | Fox and Briar says
Yum, I just love salmon, and I love the idea of using oranges here!
sue|theviewfromgreatisland says
This is my kind of meal Adina --- when should I be over??
Adina says
Anytime! ๐