Tarragon Dill & Orange Roasted Side of Salmon with Citrus Herb Sauce

Thanksgiving!

That wonderful time of year that’s just tailor-made for community gathering at the table. To feast together. To celebrate each other. And to be thankful for the many blessings of all those gathered. Also…we get to eat all the deliciousness (our favorite part, let’s be honest)

This year, I’m going Turkey-Free and celebrating with this Tarragon Dill & Orange Roasted Salmon with Citrus Dill Sauce. USA-Raised, Sushi Grade, Non-GMO, Hormone Free Goodness. Salmon superfood that’s good for you & good for the planet. And an absolute joy to cook with! 

Friends, it’s so incredibly important to know where our food comes from, and that we’re supporting products that are both good for our families and good for the planet. That’s why I love Bluehouse Salmon. It’s responsibly USA-raised, raised in pure aquifer water free of microplastics, rated Green Choice by Seafood Choice, recommended by Ocean Wise. The perfect choice for your next salmon night at home. Check them out here. 

And make this recipe y’all – your crew will absolutely love it! 

Tarragon Dill & Orange Roasted Side of Salmon 

1 (2-3 pound) side Bluehouse Salmon, skin-on

8 cups cold water 

¼ cup fine sea salt 

¼ cup granulated sugar 

1 orange, sliced 

1 tablespoon minced tarragon leaves 

¼ cup butter

¼ cup maple syrup 

1 garlic clove, minced

¼ cup dill leaves 

Freshly cracked black pepper 

Citrus Dill Sauce 

⅔ cup thick Greek-style yoghurt 

1 teaspoon Dijon mustard 

1 garlic clove, minced 

2 tablespoons minced dill leaves 

1 tablespoon orange zest, grated on a microplane 

1 tablespoon fresh squeezed lemon juice 

Sea salt and freshly cracked black pepper 

First, brine the salmon. Combine the water, salt, and sugar in a large, high-sided roasting pan that’s large enough to submerge the fish. Stir until the sugar & salt until completely dissolved, then add the salmon. Let stand at room temperature for 1 hour. Remove the salmon from the brine, rinse well under cold running water, then pat dry. Place the salmon skin-side down on a baking sheet line with parchment paper, and chill in the fridge for 1 – 3 hours. It takes some time, and a little patience, but it’s well worth the wait. 

Meanwhile, prepare the Citrus Dill Sauce. In a medium bowl, combine yoghurt, dijon, garlic, dill, zest, and lemon juice, and season with sea salt and pepper to taste. Mix well and chill in the fridge until time to serve. 

Preheat an oven to 475 degrees F 

In a small saucepan gently heat the butter and maple syrup together until melted. Brush the salmon all over with the buttery maple mixture, coating every nook & cranny, then coat in the tarragon. Place 4 or 5 slices of orange on top of the salmon, then crack over a few hits of black pepper. Roast for 10 – 12 minutes, or until golden on the outside, and medium pink on the inside. Let rest for a few minutes before serving with your Citrus Dill Sauce, and all of your favourite Holiday sides. Delicious!