Slow-Roasted Wild Sockeye Salmon with Citrus-Harissa Glaze

Serves 4 to 6

1 large orange 

2 large lemons

3 tablespoons honey

1 to 2 tablespoon harissa paste (mild or spicy)

1 clove garlic, grated

1 1/2 teaspoons kosher salt

2 tablespoons unsalted butter

Extra-virgin olive oil, for brushing and drizzling

1 (1 1/2- to 2-pound) wild sockeye salmon fillet, pin bones removed

1 cup mixed fresh tender herb leaves, such as parsley, cilantro, mint, basil, and dill, coarsely chopped

1/2 cup pitted olives, smashed and chopped

1/4 cup sliced almonds, toasted

Flaky sea salt, for serving

 

Preheat the oven to 275˚F.

Finely grate the zest from the orange into a small saucepan. Squeeze the juice from the orange and one of the lemons into the pan. Add the honey, harissa paste, garlic, and 1/4 teaspoon of the kosher salt. Bring to a simmer over medium-high heat, stirring to combine. Simmer until the glaze is thickened to a syrup that nicely coats the back of a spoon. Remove the pan from the heat and stir in the butter until melted.

Pat the salmon fillet dry with paper towels and season on both sides with the remaining kosher salt. Slice the remaining lemon as thinly as possible.

Spread the lemon slices on a large rimmed baking sheet and brush lightly with olive oil. Place the salmon fillet over the lemon slices, skin side down. Brush the top of the salmon with about half of the glaze. 

Roast until the salmon is medium-rare to medium, which can take as little as 15 minutes for a thinner fillet or up to 30 minutes if it’s quite thick. To determine doneness, insert a metal cake tester or the tines of a fork into the center of the thickest part of the fillet for about 5 seconds, then remove it and place it against your lip. If it is pleasantly warm, the salmon is done. (Note that if it is hot to the touch, the salmon is well done.)

In a medium bowl, combine the herbs, olives, and almonds; set aside. 

When the salmon is done, immediately spread it with the remaining glaze. Using 2 large spatulas, transfer the salmon fillet to a serving platter. (Alternatively, you can flake it into individual serving portions and arrange them on the platter.) 

Add the roasted lemon slices to the bowl with the herb mixture and add a big pinch of flaky salt; toss to combine. Scatter the lemon and herb salad over and around the salmon. Drizzle everything with more oil, and sprinkle with flaky salt.