Prep time 1 Hour
Serves 6-8 people



  • 1 side of wild king salmon (2-3 lbs) with skin, placed on a parchment-lined sheet pan
  • 1 cup fresh orange juice
  • ¼ cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 2 tablespoons honey
  • 1 tablespoon of minced garlic
  • 1 tablespoon soy sauce
  • ½ teaspoon pepper
  • ½ cup of good olive oil
  • 1 orange, peeled and sectioned with pith removed
  • 1-2 bunches fresh dill
  • Sea salt to taste


For the marinade:

  1. Mix ½ cup of olive oil, pinch of garlic, 1/4 cup of lemon juice, salt and pepper.
  2. Pour over salmon on parchment-lined sheet pan, coating well and reserving any extra for another use.
  3. Set salmon aside, marinating at room temperature for 45 minutes.

For the glaze:

  1. Mix orange juice, lime juice, remaining lemon juice, soy sauce, honey and garlic together pour into a saucepan.
  2. Slowly bring it to a simmer. Let it reduce slightly until it coats the back of a spoon (about 7 minutes).
  3. Preheat oven to 375˚

For the salmon:

  1. Scatter orange sections around the salmon and place in oven on a center rack roast for 5 minutes.
  2. Remove and pour prepared glaze over salmon. Roast for another 5 minutes.
  3. Remove and set in a warm place while you prepare your platter.

Finishing the dish:

  1. Arrange the dill on a small platter.
  2. Slide the salmon by running an offset spatula under the salmon to loosen then slide or carefully lift the salmon into the center.
  3. Scatter the roasted orange segments on top with a few small ends of the dill.

Serve with a French potato salad and crème fraiche for an easy brunch or lunch dish.