I first tried this dish while I was an assistant at Conde Nast back in 2019. The employee cafeteria would select a few BA recipes a week to prepare, and this was one of them. I’ve never been a huge fan of salmon, but everyone in the office was raving about this dish so I figured I’d give it a try. It was PHENOMENAL. I licked the plate clean. I’ve since prepared it for myself, my friends and family multiple times over the years. When I began working as a private chef, this was my go to back pocket recipe and it still is. While I’ve altered the proportions slightly to accommodate my personal preferences (red onion! less heat! more garlic! more citrus! more herbs!), I cannot take credit for this genius. The original recipe comes from Bontanica Restaurant located in Los Angeles, California. The chef behind this recipe graciously shared it with BA to be published. I am forever indebted to the mastermind behind this genius concoction and here is why:
Half of the battle of preparing a special dinner for guests is nailing the presentation. We really do eat with our eyes first, and if your plating looks like sh*t people are going to notice. Serving a whole piece of salmon like this is not only visually stunning, it’s also fool proof. Slow roasting the salmon ensures even cooking throughout, and it yields a cleaner tasting fish compared to searing it hot and fast. PLUS, it won’t stink up your kitchen with fishy smells.
This recipe is a huge hit in my house! I’ve made it a few times – today I added a garlic clove into the baking mixture for good measure 😉 It’s super flavorful… I love eating the leftovers still cold.
SO GOOD! Very easy to make and my family and I loved the flavors. Will definitely make this again!
Loved this! Only thing it needed was “crunch” so I topped it with some panko and under the broiler for a few mins. Served alongside some waxy potatoes.
Made this tonight and the herb dressing mixture was so good! My salmon took 1 hour until it was flakey, I was trying to get close to 145° but maybe this recipe is for medium salmon like how restaurants make it. I used mint, cilantro and green garlic for the herbs and it was perfect. I also used half avocado and half olive oil for the dressing because my olive oil is pretty strong so I wanted to keep the dressing more balanced. Also added pepper to the dressing. Served with rice 🙂 definitely will make again!
Made this dish for a potluck and everyone loved it (including me)! Having lemon AND orange makes the citrusy flavor more interesting. Can’t wait to make this (&eat this again).
YUM! I ended up drinking the left over sauce off my plate…
Yum, I can’t wait to try! What to you like serving alongside this??
This is one of my favorite recipes, I make it all the time! The salmon, citrus, and red onion is a great combo. I usually serve over rice with a side of roasted green beans or Brussels sprouts.